The 5 Most Basic Factors To Evaluate A Cup Of Coffee

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The 5 Most Basic Factors To Evaluate A Cup Of Coffee

The 5 Most Basic Factors To Evaluate A Cup Of Coffee – The basic factors in evaluating a cup of coffee – It can be said that coffee is the bean with the most variety of flavors and flavors among agricultural products.

If we use machines and science, we can find more than 800 flavors in coffee beans. So, if somewhere you hear someone say that this type of coffee has an orange flavor, the other has a floral, caramel scent, don’t be surprised because it is one of the natural flavors found in coffee beans. Do not add any flavoring at all.

So, to feel exciting and rich in flavor in coffee, it is essential to learn how to taste and feel it. In particular, understanding and using the “language of coffee” will help you develop your skills in different ways of making coffee.

You will feel more subtly the differences created in the cup of coffee when changing a factor of temperature or the amount of coffee when brewing.

The five most basic factors in evaluating a cup of coffee

Do you know? When a barista learns to make espresso or pour-over, they also learn how to taste. It’s the best way to appreciate a cup of coffee and learn skills that make it taste and feel better.

When it comes to the taste of coffee, we have the following five factors: sweetness, body, acidity, flavor, and finish.

Sweet taste: sweetness

Coffee has long been unwittingly branded as bitter. However, coffee has a natural sweetness in contrast to the “brand” above. Sugar accounts for 6%-9% of the compounds in green coffee (according to Scott Rao – Roaster’s Companion).

Arabica coffee has a higher natural sweetness than Robusta coffee. This is also why Arabica is more popular and has a higher price. How sweetness is expressed in a cup of coffee will depend on how it is roasted, how it is brewed and how you feel.

For medium-roasted Arabica coffee, you can quickly feel the sweetness of honey and fresh fruit in the coffee. As for Arabica coffee roasted brown, darker, you will readily detect the sweetness and aroma of caramel.

To begin to feel the sweetness of coffee, every time you eat, start to notice and distinguish the sweetness of honey, the sweetness of fresh fruit. The more distinct you are, the more sensitive you will be to these flavors when you taste your coffee.

Cau Dat Arabica Roasted Coffee Beans

Basic factors – Physical: the body of the coffee

This word describes the heaviness viscosity of the liquid in your mouth. This is the most recognizable factor for those just starting to taste coffee. You can feel this by comparing the feeling in your mouth when drinking water and drinking milk. Milk will be heavier in your mouth, suitable? The way of roasting, the way to make the coffee, and the amount of ground coffee will affect the body of the coffee.

Acidity: the sour taste in coffee.

This is the most contributing factor to the quality of the coffee. The measure of this factor is not the pH in the coffee. But the sour taste of that cup of coffee is like. Sour of fruit, pleasant, mild, or tart-like lemon. You may even taste coffee with an unpleasant bad taste like fermentation.

The degree of roasting significantly affects the sourness of coffee. Light roasts will result in more acidity than medium and dark roasts for the same coffee beans. The darker the roast, the less sour the taste. Instead, it’s the taste and sweetness of caramel.

Basic factors – Flavors

Usually, people think the taste is easy. However, can you detect the orange floral scent in the coffee? It will not be difficult for you to see coffee bags with notes of fruit, strawberry, or chocolate, caramel on packages of pure roasted coffee beans. Is that the real taste of coffee? Or is it the flavoring or just the advertising of the roasters?


Friends, that’s the natural flavor of coffee beans. Coffee is more and more carefully processed, with better roasting technology and knowledge, so the taste is also vibrant. Next time, when drinking coffee, especially drinking it initially, try to explore these flavors without adding ice or milk.

Finish: Finish

Some may consider this factor to be the latter. However, what we want to talk about is more than that. It’s not just the aftertaste, that is, the taste that remains in the mouth after drinking, but also the sensation. I mean, does that coffee make you feel smooth, balanced after drinking, or rough and overlapping, opposing flavors?

Practice makes perfect.

Coffee has its language. And when you know more about the delicious coffee language, it’s not to “cheat,” but to feel better. Understanding coffee terminology helps you enjoy your cup of coffee more fully. Furthermore, each coffee tasting will yield more results and knowledge of the great taste of roasted coffee beans.

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