PURCHASING
TASTING AND ANALYSIS
– Coffee Tasters’
Terminology
THE ART OF ROASTING
GRINDING
PACKAGING
Fragrance: The term used in evaluating the smell of ground coffee.

Aroma: Based on the flavours identified in the coffee, many different terms are used to describe its characteristics: fruity, nutty, bitter, spicy, winey or chocolate-like…

Taste: The term used in evaluating the flavour of the coffee.

Nose: The term used in evaluating the fragrance of brewed coffee.

Acidity: A desirable attribute in coffee. It indicates the sharpness and bitterness of certain types of coffee.

Body: A term used to describe the physical consistency of the beverage in the mouth.

Bouquet: After evaluating the fragrance, aroma and taste, this term is used to describe the lasting impression of the combination of these factors.

Bitterness: A sharp, biting taste. Not an entirely undesirable attribute. This attribute can be enhanced or diminished according to the method by which the coffee is roasted and prepared.
Türkçe