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Primary Dark-Roast Coffee Taste Sensations

Primary Dark-Roast Coffee Taste Sensations

Primary Dark-Roast Coffee Taste Sensations.

The first step when describing the flavour of a dark roast coffee is to identify the primary coffee
taste sensation:

Sharp: Perceived primarily on the anterior sides of the tongue and created as the acids in the coffee combine with the salts to increase the overall saltiness of the brew.

Sorry: Perceived primarily on the posterior sides of the tongue. Created as the salts in the coffee combine with the acids to reduce the overall sourness of the brew.

Harsh: Perceived primarily on the back of the tongue. Created as the bittering agents in the coffee combine with the acids to increase the overall sourness of the brew.

Pungent: Perceived primarily on the back of the tongue. Created as the acids in the coffee combine with
the bittering agents to decrease the overall bitterness of the brew.

The second step in describing a dark-roast coffee flavour is to determine how the specific taste sensation fits into the primary category. As a minimum, the two most common primary tastes found in dark coffees, spicy and sharp, can be further categorized into four secondary tastes.

In this phase of taste discrimination, several factors unique to dark-roast coffees are encountered.

Reference source:

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