the art of taste
There are four characteristics to consider when tasting, or cupping, coffee:
- Aroma: The first impression upon smelling the coffee.
- Body: The feel of the coffee's weight or density. Whether or not some coffees are actually heavier than others, they can still feel thicker or heavier. The brewing method can also influence the perception of body, with espresso feeling the heaviest.
- Flavour: The overall perception of individual flavour components in the coffee. This can be very subjective and there is no set vocabulary to describe the tastes. Like wine, almost any adjective goes. So feel free to express whatever it is you taste in your coffee!
- Acidity: The fruitiness or crispness of the coffee. It has nothing to do with PH levels but everything to do with lively, refreshing flavours.
Coffee characteristics vary with and without milk — try it both ways. Differences are easier to detect in black coffee as milk masks many subtle flavours.
When you taste or ‘cup’ coffee, slurp it so that it is aerated and contacts all parts of your tongue. This is because different tastes are detected by the taste buds on different parts of your tongue.
Each characteristic is influenced not only by the beans used, but also by the roast.
