Opinions are like.... well, you know... Everyone has their own likes & disklikes on what they consider to be their idea of the "ultimate" cup, as well as their own way to describe it. Below are some of the terms often found in the coffee industry to aid in describing the different properties of a brew.
Acidity
A measure of the acid content of the liquid; in fine coffees acidity results in a pleasant sharpness. Not to be associated with the genuinely sour taste of inferior coffees. | Earthy
An unclean smell or taste that can be specific, such as sourness or mustiness, or a more generalized taint that reminds one of eating dirt. | Nutty
An aromatic sensation that is released as a brew is swallowed; reminiscent of roasted nuts. |
Aftertaste
The sensation of brewed coffee vapors released after swallowing. Characteristics will range from carbony to chocolaty, spicy to turpeny. | Flat
Used when describing bouquet to denote a lack of strong perceptions in fragrance, aroma, and aftertaste; also called dead. | Neutral
A flavor characteristic that is desirable in good blenders. Used to denote a lack of any strong flavors. |
Aroma
The sensation of gases released from brewed coffee; may be described as ranging from fruity to herby. | Flavor
The experience of aromatics once the coffee is in the mouth. | Rich
Used when describing bouquet to denote intense perceptions of fragrance, aroma, and aftertaste. |
Bitter
Perceived by the back of the tongue and characterized by solutions of quinine, caffeine, and other alkaloids; usually caused by over-roasting. | Fragrance
The aromatic sensations inhaled by sniffing; can be described as ranging from floral to spicy. | Rough
Characterized by a parched sensation on the tongue, related to sharp, salty taste sensations. |
Bland
Perceived by the sides of the tongue and ranging in taste from soft to neutral. Found often in washed Arabica coffees such as Guatemalan Low Grown. | Fruity
An aromatic sensation reminiscent of citrus fruit or berries. | Sour
Related to over-acidity; a sharp, biting flavor, often from under-ripe beans. |
Body
Associated with mouthfeel and texture, this should be a strong, full, pleasant characteristic; see also mouthfeel. | Grassy
Used to describe an odor and/or taste in some coffees that is reminiscent of a freshly mown lawn, with accompanying astringency like that of green grass. | Spicy
An aromatic and taste perception reminiscent of spices. |
Body
Associated with mouthfeel and texture, this should be a strong, full, pleasant characteristic; see also mouthfeel. | Mellow
A rounded, smooth taste, characteristically lacking in acidity. | Sweet
Free of any harshness. |
Bouquet
The total aromatic profile, resulting from compounds in the fragrance, aroma, and aftertaste. | Mild
Refers to coffee that lacks any overriding characteristic, either pleasant or unpleasant. | Thin
Related to underbrewing, resulting in coffee lacking in any acidity; also referred to as lifeless. |
Caramelly
A common aromatic sensation; reminiscent of candy or syrup. | Mouthfeel
The tactile sensations the coffee produces on your palate. How |
