Coffee is a sensory delight, offering a symphony of flavours and aromas. Tasting notes describe these sensory experiences, including acidity, body, and aroma.
Tasting. Acidity refers to the coffee's brightness and liveliness, while the body describes its texture, from light to heavy. Aroma captures the enticing scents that waft from the brewed coffee.
Regions. Different regions produce coffee with distinct flavour profiles. Climate, soil, and altitude all influence the taste of the beans. For example, Ethiopian coffee is known for its floral and fruity notes, while Colombian coffee often boasts a mild, balanced flavour.
Cupping. Sensory evaluation, or cupping, is a systematic approach to coffee tasting. It involves evaluating the coffee's fragrance, aroma, flavour, aftertaste, acidity, body, balance, and overall impression. Professionals use this method to grade and describe coffee beans, making it a crucial aspect of the coffee industry.
Diving into the World of Coffee Tastes and Flavours.