aroma
The coffee’s aroma is due to a complex mixture of volatile compounds in the brew. Nearly 800 compounds have been identified as affecting aroma, including sulfur compounds.
The coffee’s aroma is due to a complex mixture of volatile compounds in the brew. Nearly 800 compounds have been identified as affecting aroma, including sulfur compounds.
Acidity is the bright and dry taste that gives a cup its life. Perceived acidity does not necessarily correlate to the pH of a coffee, but is believed to be the result of the acids present in coffee. Acidity is akin to the dry but bright sensation experienced on the sides at the back of your tongue when drinking red wine.
The body is the weight of the coffee that can best be sensed by allowing the coffee to rest on the tongue and by rubbing the tongue against the roof of the mouth. Body ranges from thin, to light, to heavy and is a result of the fat content of the coffee. Medium and dark roast styles will have a heavier body than lighter roasted coffees, but conversely will have less acidity.
The flavor is a term that encompasses all of the other cupping parameters. It is an overall evaluation of the coffee and is often measured against a standard chart or ‘flavor wheel’.
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