Did you know… Issue 14
Published on
May 21, 2010 by Nathalie Dion
Classified in
Tidbits
There are basically three terms used in tasting coffee;
ACIDITY: Most people think that acidity means that the coffee is bitter. However, in coffee tasting, the term “acidity” is used in a positive way to describe a “sparkling crispness, a vibrant burst of winy, palate-cleansing fruit. Bright, nuanced acidity is what high-grown washed coffees are all about”.
BODY: This term refers to the experience of weight and the feel of the coffee on the tongue. The coffee’s body can be light, medium, full or even buttery or syrupy.
FLAVOR: The term refers to the aroma, acidity and body of the coffee. It is used in the general sense to indicate the intensity and differentiate between characteristics such as spice, fruit and chocolate.
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