TASTING (CUPPING) TERMS

Acidity Refers to the verve a coffee has. Acidity is a (very desirable) characteristic of Arabica beans. A lack of acidity produces a dull, flat coffee. It is the sensation of dryness that the coffee produces under the edges of your tongue and on the back of your palate. It provides a sharp, bright, vibrant quality. Acidity should not he confused with sour, which is an unpleasant, negative flavor characteristic.

Aroma The odor of the prepared, brewed coffee. The aroma contributes to the flavors we discern on our palates.

Body (mouthfeel) The tactile impression of weight and texture in the mouth. A good example of body would be the feeling of whole milk in your mouth, as compared to water. Your perception of coffee is related to the oils and solids extracted during brewing. If you add milk to different varieties of coffees, the heavier body will maintain more of their flavor when diluted.

Complexity is the perception of multiple flavors.

Earthy is an undesirable characteristic that is usually the result of a low grade of coffee bean. It will taste dirty, with a feeling like you are eating dirt with the coffee.

Fragrance The smell of the actual dry coffee grinds.

Mellow Refers to a fully developed flavor and aroma, not harsh but balanced.

Rich Indicates a coffee has more than body and aroma; it is buttery and satisfying.

Watery a lack of body or viscosity in the mouth