Quality

Three main criteria determine the characteristics of a cup of coffee.

1. Aroma

This is a sensation containing two senses – taste and smell. Taste is always one dimensional: sweet, sour, salty or bitter. Combined with an aroma, sensations like “flowery” and “nutty” can be differentiated. The aroma of a coffee can only be fully appreciated in a freshly brewed cup of coffee.

2. Acidity

This characteristic descibes the vibrating and tickling sensation of coffee similar to sparkling water. It is the dryness on the sides of your tongue and at the back of your palate which is similar to wine. It is a strong light quality. Too little acidity makes a coffee taste flat. Acidity must not be mistaken for a rancid taste, which is a sign of old coffee.

3. Body

This is the feeling coffee leaves in your mouth. This term describes the firmness and weight on your tongue (Normal cow’s milk for example feels heavier and fuller than normal water). The body of a coffee is determined by the oils and aromatic particles released by the roasting process.

Our suggestion: Next time you try a new coffee, consciously taste and smell these different criteria. This enables you to distinguish and judge different coffees.