Sharp tasting. The
more "acidy" the coffee is the more of a bite it
has. This is with no relation to the actual PH
balance.
The
taste left in the mouth after coffee is
swallowed.
Beans stored
for a year or more before being roasted. The time
reduces acid while developing body.
The
delicious scent that comes from hot, freshly
brewed coffee.
A
prematurely developed flavour that is caused by
limited roasting at low temperatures.
An
unfavourable taste, noticed on the back of the
tongue, that results from over-roasting.
A flat,
neutral taste.
The way a
coffee is experienced by the mouth.
A medley
of aroma, fragrance, and aftertaste of a
coffee.
A term
used for coffee with enjoyable acidity.
A term
sometimes used for very dark-roasted coffees with
bitter taste.
A full
flavoured coffee with an oily feeling in the mouth
that may bring to mind the richness of butter.
A taste
that is like cooked sugar syrup, this happens
during roasting when a change occurs in the coffee
beans' carbohydrate content.
A burnt
taste, this occurs in some dark-roasted
coffees.
The
taste of delicious, rich chocolate.
A
spicy, sweet flavour that suggests cinnamon.
Coffee with
unpolluted and clear flavours.
Sometimes
associated with stale coffee, light flavour of
cocoa.
A term used
for lifeless coffee, lacking good flavour and
aroma.
Tasted
on the tip of the tongue, this is a very fine
taste.
A taste
that suggests contamination.
A taste of
the earth, similar to dirty.
A plain
taste, without distinct taste or smell.
The taste
of coffee once it has covered the tongue and been
swallowed.
The
smell of brewed coffee, described with terms such
as nutty, spicy, and fruity.
A coffee
with a taste and aroma that brings to mind
fruit.
A coffee
that tastes and smells of fresh cut grass.
A sharp
tasting coffee, this occurs from early harvesting
and not roasting the beans long enough.
A stale,
earthy tasting coffee.
A term
sometimes used when a coffee smells of iodine.
A coffee
that is hard in flavour.
Due to
beans' being stored close to animal hides, causing
a coffee tasting of leather.
A term
describing coffee that does not have acidity,
caused by not brewing long enough.
An
adjective used to enhance descriptions of smell
and taste.
A smooth
flavour, without acidity.
Not having a
distinct flavour.
A bland
flavour resulting from unsettled grounds.
A coffee
that tastes and smells of mildew, caused by being
poorly dried or not stored well.
A flat
flavoured coffee. A positive trait in coffees used
as a base for different flavoured blends.
Tasting and
smelling of roasted nuts.
A term
used for light-roasted brews, that do not have the
robust flavours of darker brews.
Coffee that
has flavours of straw and wood, this is from green
beans being stored to long.
One bean
that can spoil a whole batch of coffee.
A coffee
that has a strong sour flavour.
Coffee with
luxurious aroma and intense flavours.
A nasty
flavour that brings medicine to mind. Rioy flavour
is sometimes associated with coffees from Brazil's
Rio growing district.
A salty or
sharp flavour, that causes one to be thirsty.
A burnt
rubber taste, sometimes resulting from coffee
berries that have dried before they are
picked.
A coffee
that does not have acidity.
A coffee
that has a strong sour taste.
A lively
flavour that makes one think of sweet and savoury
spices.
The flavour
of coffee from roasted beans that have been stored
for too long.
One
destructive bean that affects the flavour of a
batch of roasted coffee.
A coffee
that tastes of straw.
A smooth
flavour that has no kind of contaminates.
An unwanted
flavour from chemical changes in the coffee, that
happens during growing, processing, or
roasting.
Not having
flavour, body, or acidity, sometimes due to
underbrewing.
A coffee
with an appealing taste and scent that may bring
to mind toast.
A taste
like turpentine.
A tart,
biting flavour, like that of vinegar.
A coffee
that has been brewed with too much water.
A coffee
that has brash or spoiled flavours and odours.
A term that
suggests acidic flavours, a coffee that is
full-bodied and eloquent.
A coffee
that has flavours and scents of wood, caused by
storage in a wooden structure.
