Coffee terms for our coffee lovers!
5:23:00 PM- Acidity: Coffee acidity has nothing to do with the amount of acid, or pH. Coffee actually has a neutral pH of between 5 and 6. In case that green coffee is stored for more than a year, it will have a perceptible loss of flavor and acidity.
- Aroma: Depending on the flavors of the identified coffee, some terms are used to describe its characteristics such as fruit, hazelnut, sour, spice, chocolate, etc.
- Balance: A balanced coffee is a little difficult to determine. It does not have any overwhelming flavor or characteristics. A well-balanced coffee has flavors that can be sensed evenly across the tongue.
- Bitterness: Strong and intense flavor. It is not completely unpleasant. The bitter taste increases or decreases depending on the method of roasting and preparing the coffee.
- Body: It is used to determine the density of coffee that is left in the mouth
- Bouquet: It describes a mixture of constant sensations of aroma and taste
- Fragrance: A term that is used to evaluate the flavor of ground coffee
- Fruity: If you think that coffee beans are seeds of a fruit (coffee cherries) then is not a surprising fact that coffee could have a fruity aroma.
- Medical: If it smells like medicine then it has medical flavor. The medicine flavor comes as a result from cherries drying while still on the coffee plant
- Nose: Used to assess the smell of coffee as a ready-to-drink beverage.
- Nutty: It is used when having the flavor o fresh nuts
- Smooth: If you are drinking a balanced coffee without aftertastes, you are drinking a smooth coffee.
- Spicey: This coffee has the aroma of sweet spices, like cinnamon
- Taste: Used to assess the taste that coffee leaves in your mouth.
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