Appreciating Quality Coffee

For centuries, wine tasting –the sensory examination and evaluation of wine was practiced by wine aficionados. Over time, this became more mainstream, such that seldom is a glass of wine served during a meal without someone swirling and sniffing prior to sipping. Evaluation included “appearance”, “in glass” (the aroma), “in mouth” (the sensation) and of course, the “finish”. These were then combined in order to establish the properties of a wine, such as complexity/character, potential (suitability for aging or drinking) and any possible faults. Not everyone can be a sommelier (professional wine taster), but we can strive to learn more. The evaluation of coffee has followed a similar path.

In recent years, coffee drinkers have enhanced their knowledge and understanding of coffee including its origins, characteristics, and methods of brewing to ensure the best cup. Many coffee drinkers are quickly rivaling wine tasters in their understanding of coffee’s unique characteristics.

The language of coffee includes:

Aroma: a sensation that is difficult to separate from flavour. The aroma contributes to the flavours we discern on our palates. Subtle nuances, such as “floral” or “winy” characteristics, are derived from the aroma of the brewed coffee.

Body: the feeling that the coffee has in your mouth, the so-called weight and texture of a coffee. It is the viscosity, heaviness, thickness, or richness that is perceived on the tongue and the back of the palate. Typically, Indonesian coffees will possess greater body than South and Central American coffees.

Acidity: actually, a desirable characteristic in coffee. The role acidity plays in coffee is not unlike its role as related to the flavour of wine. It provides a sharp, bright, vibrant quality. Without sufficient acidity, the coffee will tend to taste flat. Acidity should not be confused with sour, which is an unpleasant, negative flavour characteristic

Flavour: the overall perception of the coffee in your mouth, the taste and aroma combined. Acidity and aroma are components of flavor. It is the balance and homogenization of these senses that create your overall perception of flavor. Typical flavour characteristics include:

Richness - refers to fullness of the coffee
Complexity – the perception of multiple flavours
Balance – the satisfying presence of all the basic taste characteristics where no single one over-powers another

Desirable characteristics include chocolaty, delicate, earthy, fruity, nutty and spicy. Less desirable characteristics include bland, flat, musty, sour, thin and bitter.

Enjoy learning about coffee, and the many different origins and blends available, each with distinctive and unique characteristics such that the next time you are socializing with friends over a cup of coffee you can delight them with your coffee expertise.

Category: Coffee Drinker

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