Tasting

Vietnamese Coffee Exporter
Tasting

Nutty
Nutty describes a sensation (taste) reminiscent of the flavor and aroma of freshly roasted nuts such as peanuts, hazelnuts, almonds, etc. Nutty characteristics are caused by a collection of volatile ketones and aldehydes. Found in poor quality coffee beans (usually pale, spongy beans). At the same time, Nutty is also a common feature of South American coffee. …
MouthfeelTasting

Mouthfeel
Mouthfeel – Mouthfeel means the way food feels in your mouth. It includes texture, moisture, fluidity, temperature, chewiness, greasiness, astringency, pain sensation (like from hot peppers), and tactile experiences when chewing or swallowing. Along with aroma (scent), and taste (taste), mouthfeel contributes to the overall perception of coffee flavor or flavor and is an essential factor in the perception of "body coffee. " Mouthfeel and Body Coffee With the first sip, the interaction between the coffee and the general oral cavity provides a great deal of tactile information. Therefore, with …
Tasting

Moldy / Musty
Moldy means unroasted coffee beans are stale; mold spores develop with a characteristic pale green or white fluff-like texture. Roasted coffee beans affected by mold have a distinct flavor called “Musty.” Musty refers to the characteristic taste or aroma of mold. In coffee, a musty smell occurs when the beans are dried too slowly or stored in a humid environment that allows mold to grow. …
Tasting

Grassy
Grassy is a sensory term that describes an aroma similar to freshly cut green grass, herbs, green beans, or unripe fruit. Grassy can be easily seen in the under-roasted coffee flavor that evokes a feeling of dryness or spoilage. …
Tasting

Fruity
Fruity is the aroma and taste of the fruit that can be felt in coffee. Many types of coffee have a distinctly fruity taste, which is not surprising given that the bean is the seed of a fruit. The Fruity character is formed by volatile aldehydes and esters remaining in the coffee bean. Fruity is often seen as a desirable quality characteristic found in many coffees (mainly  Arabica ) and is often described in terms of the flavor profile of one …
Body CoffeeTasting

Body Coffee
Technically, " body coffee " is a strong character and is determined by the concentration of TDS ( Total Dissolved Solids ) in the cup. Strong coffee can feel thick and leave a film on the tongue. Weak coffee feels almost like water; It's thin and has little or no feeling on your tongue. When it comes to describing the body, the terms thick ( thick ) and thin ( thin ) can have negative connotations – both implying that something went wrong in the coffee extraction process. Instead, experts use …
Tasting

Quinine
Quinine is a white crystalline powder with a bitter taste. It is obtained from the bark of the cinchona tree and belongs to the group of alkaloids. In medicine, quinine is used to treat malaria and nocturnal leg cramps. In the food sector, quinine is used as a flavoring mainly in beverages such as bitter lemons and energy drinks. For coffee, Quinine has a characteristic bitter taste, similar to caffeine and other alkaloids found in coffee. Usually, the bitterness in coffee is characteristic …
Tasting

Round / Roundness
The term organoleptic denotes a coffee with a well-balanced taste, the organoleptic characteristics of a suitable degree, with no flavor characteristic that predominates over the others. …
Tasting

Smokey
A sensory term describing coffee taste – the characteristic aroma of burnt food, or burnt wood, the “smoke smell” is seen as a positive characteristic and is commonly used by cuppers professional coffee tasting to indicate the degree of dark-roasted roasting. Sometimes people also use the term " burnt " instead of " smokey ". …
Tasting

Sweetness
The term Sweetness is used by cuppers to describe the intensity of sugar compounds present in coffee. When it comes to coffee – Sweetness is a counter-intuitive, objective concept that says coffee has a bitter taste. However, it is not uncommon to find a bag of coffee with notes of flavors such as vanilla, chocolate, caramel, etc., and some other sweetness. When people talk about coffee, they're just referring to the addition of sugar, a caramel flavor note doesn't mean caramel …
Tasting

Taint
The coffee flavor assessment process also includes the recording of Defects – This is a group of bad or negative flavors that reduce the quality of the coffee. These remarkable but not overwhelming properties are divided into two main groups:  A Fault  – taste defect/fault; and  A Taint  – a fragrance defect (fault). …
Tasting

Taste
Taste simply means Taste, which together with aroma  (scent) and mouthfeel (feeling) these three attributes make up the perception of coffee flavor (i.e. flavor ). In the food industry in general, as is understood to describe the sensations on the tongue include bitter, sour, spicy, salty, sweet, and umami. Taste – Taste relates to how our tongue and mouth interact with food and drink  Taste, Aroma & Flavor Although directly related aroma and taste are not interchangeable. Taste can be understood as taste and refers to the senses inside the …