A lively or tart sensation that gives coffee a crisp, refreshing taste. Acidity, sometimes called “brightness,” is prominent in high-quality coffees and is associated with flavour complexity and depth.

The scent of the coffee before and after brewing, which can include a range of notes such as fruity, floral, nutty, or earthy. Aroma plays a large role in the overall sensory experience.

The initial phase in brewing when hot water is added to coffee grounds, causing them to release carbon dioxide. Blooming enhances extraction by allowing water to flow evenly through the grounds.

Refers to the weight and texture of the coffee on the palate. Coffees can have a light, medium, or full body, with a heavier body offering a richer mouthfeel. This quality is often influenced by roast level, grind size, and brewing method.

The ratio of coffee to water used in brewing. Adjusting the brew ratio impacts strength, flavour, and balance, and is often specified by coffee professionals.

Sweet, buttery flavours that resemble caramel, often achieved through medium roasts where sugars caramelise. Common in Central and South American coffees.

Deep, sweet flavours akin to milk or dark chocolate, commonly found in medium-dark to dark roasts and frequently associated with coffees from Latin America.

Bright, tangy flavours similar to citrus fruits (e.g., lemon, orange, grapefruit). Often present in high-acidity coffees, especially those from African countries like Kenya.

A method used to evaluate and score the quality of coffee beans by tasting different samples side-by-side, assessing aroma, acidity, body, and aftertaste.

Rustic, deep flavours with hints of soil, wood, or moss. This profile is typical of wet-hulled coffees from Indonesia or dark roasts.

The combination of specific taste characteristics that define a coffee’s unique profile, such as chocolate, berry, or caramel. This includes both primary and secondary flavours that evolve throughout tasting.

Light, aromatic notes similar to flowers like jasmine, rose, or chamomile. Often associated with high-elevation, washed coffees from regions like Ethiopia.

The scent of freshly ground coffee beans, which can offer an initial impression of the flavour profile. Fragrance often includes sweet, floral, or fruity notes and is critical in evaluating coffee quality.

Notes resembling various fruits (e.g., berry, stone fruit, apple) that are common in lighter roasts or naturally processed coffees. Often associated with high acidity.

The tactile sensation of the coffee in the mouth, which can range from silky and smooth to gritty or heavy. Mouthfeel impacts the overall sensory experience and is influenced by coffee body, brewing method, and roast.

Flavours reminiscent of nuts such as almond, hazelnut, or walnut. These notes are frequently found in medium roasts and are more common in coffees from Brazil or Central America.

Umami or broth-like flavours, providing a complex, rich profile. Often found in coffees from Indonesia or certain dark roasts.

Flavours reminiscent of warm spices like cinnamon, nutmeg, clove, or cardamom. These notes are more common in dark roasts or coffees from regions like Yemen or Sumatra.

A natural, balanced sweetness that complements acidity or fruitiness. Sweetness can manifest in various forms, from sugary to honey-like, and is often highlighted in lighter roasts.

The environmental factors that influence coffee flavour, including altitude, soil, climate, and growing practices. Terroir imparts unique characteristics to coffees from different regions and is central to single-origin coffees.