The Language Of Coffee

By Fazila

Fragrance – that is the key word to describing a coffee’s freshness and quality. This “fragrance” is released when the beans are roasted as well as when they are ground.

The “aroma” describes the scent when hot water is passed through the ground coffee. Many words are used to describe this “aroma”, including, rich, strong, fragrant, delicate, moderate and complex.

The “body” of a coffee is the way it feels in the mouth. With experience, a coffee taster is able to discuss this feeling.

Basically the body of a coffee is described as either full bodied, medium or light bodied and ranges from heavier bodied through to watery and thin.
A full bodied coffee has a rich texture, is heavy on the tongue and has a lingering taste. Coffee lacking in body is watery and thin.

The “acidity” of a coffee refers to the pleasingly sharp, crisp taste of coffee. It does not refer to the pH level. Roasting of the coffee beans diminishes the acidity of the coffee. So a light roasted coffee will be the most acidic and can be described as having a lot of “bite”.

The above three qualities, aroma, body and acidity create the “flavour” of the coffee. Different combinations of these three affect the flavour outcome of the coffee. Another influential factor in the coffees’ flavour, is where the coffee has been grown. Different types of soils, the way the beans are cultivated as well as the method of picking will affect the flavour outcome.

Gourmet coffee beans refer to a select group of coffees that represent the worlds’ highest quality.

Coffee drinkers recognize its taste as superior. Usually a high grade of Arabica beans are used. Some of these beans are known for their strength or body and others for their aroma. A combination of these produces the perfect blend.

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About The Author
Fazila I., passionate coffee lover, always on the search for that wonderful full bodied, sharp bite and rich flavoured coffee. Visit at www.TheHome4Coffee.com.au