For those who want to dive deep into the world of coffee and discover the unique character of each coffee bean, “cupping,” or coffee tasting, is an essential stage. This process is an artistic way to analyze the flavor profiles and characteristics of roasted coffee. Competitions organized by the SCA (Specialty Coffee Association) demonstrate how crucial this stage is. Let’s take a look at some basic terms in coffee tasting!
Acidity: The lively, fresh touch that awakens your palate with the first sip of coffee. Acidity can manifest as fruity and lemony notes in the coffee’s flavor profile. High-acidity coffees are often described as “bright,” while low-acidity ones exhibit a “smooth” character. A balanced acidity enhances the flavor of your coffee. However, gases released during the fresh roasting period of coffee can lead to undesirable sour tastes. Therefore, it is recommended to let your coffee rest for 2-3 days after roasting.
Aftertaste: A term that describes the flavor left on your palate after drinking coffee and how long this flavor lingers. It helps you remember the final notes of your coffee.
Bitter: A range of bitter taste usually felt at the back of the tongue. Although considered a bitter taste, low levels of bitterness can soften the acidity of your coffee, adding character. However, excessive bitterness can make your coffee taste unpleasantly bitter.
Body: Describes the intensity and thickness felt when drinking your coffee. It is evaluated in three main categories: low, medium, and high. Body determines the fullness and weight of your coffee in the mouth.
Carbon: A taste profile encountered in very dark roasted coffees, resembling burnt and charcoal-like aromas. It is generally considered an undesirable flavor.
Cinnamon: A flavor profile particularly noticeable in African coffees, offering a spicy cinnamon taste. If you enjoy spicy notes, this flavor may appeal to you.
Cocoa: Offers a more bitter and deep flavor rather than a chocolate taste. Cocoa is distinguished by the bitter notes following the chocolate flavor.
Caramel: A flavor profile obtained from caramelized sugar, noticeably felt in the cup. Caramel adds sweetness and depth.
Earthy: An earthy profile combined with spicy aromas. Coffee is influenced by the mineral composition of the soil it is grown in, and sometimes this flavor profile appears alongside tropical fruits.
Flat: A term commonly encountered in robusta coffees, describing low aroma values and body. The taste of the coffee is less pronounced.
Floral Flavors: Describes rich floral aromas from the plant flora of the coffee-growing region and the fruits of the coffee tree. Jasmine, orange, and rose flavors adorn your coffee.
Sour Flavors: Along with sweetness and bitterness, sourness is one of the characteristic features of coffee. Citrus and lemon sourness frequently appear in your coffee’s profile.
Smoky and Ashy Flavors: Flavors that are particularly noticeable during the aroma stage in high roast profile coffees.
Spicy Flavors: Includes dominant spices such as clove and cinnamon, depending on the soil composition and character of the coffee tree. Complex spice flavors can be found in African coffees.
Undesirable Flavors: Off-putting profiles such as rotten, musty, rubbery, and burnt. These flavors usually indicate poor coffee quality.
Coffee tasting is the art of discovering each note and flavor of your coffee. Knowing these terms allows you to understand the true character of your coffee. Now, with this knowledge, you can elevate your coffee experience to the next level!
