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Here is a list of terms used by Coffee Cuppers and an explanation of what they really mean. Use these terms when performing a cupping session or describing a coffee to a customer.
- Taste
- The method by which the tongue interprets the aromatic characteristics of the coffee while in the mouth. It conveys a specific flavor such as chocolate, nutty, spicy or smoky.
- Brightness
- The zing or life in a cup of coffee. It can be described as a pleasant tangy or sharp (acidic) feeling left on the sides of your tongue. It is often present in a lighter roasted coffee, producing a distinctive sharpness as opposed to a mellow, smooth coffee. A coffee that has little or no acid will taste very flat, lifeless and one dimensional. Like a fine wine, coffee must have the perfect degree of acid to bring out the complexity of its fine flavor. Do not confuse acidity with the acid that causes indigestion or stomach discomfort.
- Body
- The sense of richness, heaviness or thickness of coffee in your mouth. The body of a coffee is very simple to analyze when conducting a tasting. Simply move the liquid from the front of your mouth to the back, working it over and around your tongue. A full-bodied coffee will feel as if it has more volume and texture, while a light-bodied coffee will seem to be watery or thin.
- Aroma
- The immediate appeal to the olfactory (smelling) senses. Aroma often sets up a level of taste expectation just before the coffee touches your tongue. It should be subtle enough to evoke anticipation yet not artificial or overpowering.
- Finish
- The finish of a coffee can be a very pleasing aspect. Such as the rich, bittersweet finish of a French Roast.
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Terms for Cupping Coffees
