Oh no, too acidic. Yuck, too bitter. Now, this tastes just right. Are you wondering, what are the five elements of tasting coffee?
Do you ever feel like Goldilocks and the three bears when picking the right coffee?
You are not alone.
Coffee snobs everywhere have very specific tastes.
And with over 120 different species of coffee, it’s no wonder why people have trouble choosing.
By Andrew.
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Each species of coffee has different flavors, due to the presence of several different organic compounds of many different concentrations.
I’ll have a…mocha java. No, arabica. Or… robusta?
We’ve all been there at the coffee shop trying to decide on the best coffee.
That’s because there are five elements of tasting coffee that come into play when making a decision.
It sounds sophisticated, but once you familiarize yourself with them, you will be able to pinpoint subtle differences in flavor and find the flavors that are your favorite.
Let the training begin!
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Tasting Coffee Like a Professional
Here are my top five elements of tasting coffee.
Number One: Aroma
The first thing we notice about coffee when it’s brewing is its aroma, or smell. That is why coffee’s aroma is the number one element of tasting coffee.
I think it is the smell of coffee alone that first stimulates the senses by tickling the nose in just the right way and gets me out of bed in the morning.
In fact, in order to fully experience the aroma of your coffee make sure to smell the whole beans first, then the grounds, followed by when it is brewing, and finally the final product in your cup.
Be mindful and simply notice the different flavor aromas. Perhaps you notice a buttery or nutty smell.
Or perhaps a fruity aroma.
This experience gives you a preview of what to expect when you taste your coffee.
Do you like the aroma of the coffee?
Chances are you will like the taste.
The aroma and flavor of coffee are very closely linked.
Number Two: Flavor (sweetness is key!)
Upon taking a slow and small sip, what flavors do you notice at the tip of your tongue?
Take your time to experience the diversity of flavors present in any single brew.
Sweetness is the top indicator of a good coffee. Just like other animals, humans have a penchant for sweet foods.
This evolutionary trait is thanks to the fact that sweet foods energize us, while bitter foods could be toxic.
The sweetness in coffee can be attributed to the species of coffee and method of production.
In fact, Arabica coffee has a lot more sucrose in it compared to the Robusta variety.
And light roasts will have more sweetness to them as they tend to hold more of their original flavors and elements because the beans have not been roasted as long as other roast levels and they can be described as having more of a fruity sweetness.
Also, coffee that has not been washed before drying will have a sweeter flavor.
Chocolate, honey, brown sugar, maple syrup, or even caramel are also all possible flavor profiles of coffee.
Read more about coffee sweetness here.
Number Three: Bitterness
Low grade, cheap Robusta coffee when brewed will have a bitter taste.
I included bitterness in the list of the top five elements of tasting coffee because it clearly delineates good coffee from bad coffee.
Robusta beans have more caffeine than arabica beans. As a result, it can be deduced that stronger coffee in general has more of a bitter taste.
The amount of coffee and brew method can also play into its bitter taste. More coffee and longer extraction, or steep times can produce a more bitter coffee drink.
Number Four: Acidity
Contrary to what you might be thinking, the acidity of coffee is not about how much acid is present (which stays pretty much constant among all kinds of coffee, without all of that sweet, frothy milky goodness – you know you were thinking about it too).
Coffee acidity is the taste sensation noticed at the front of the mouth and can be perceived as numbness at the tip of the tongue.
It has more to do with the flavors that our tongues taste upon sipping the coffee.
Does it feel like eating an apple?
Or perhaps grapefruit?
These taste undertones have everything to do with the acidity of the coffee.
Number Five: Body
Body is the texture and viscosity, or thickness of the coffee. Thicker tasting coffee can feel heavier on the tongue.
How to Taste Coffee
In my opinion, the best way to taste coffee is slowly, thoroughly enjoying each sip.
Drinking coffee is an event, an experience like no other.
Gulping is for amateurs.
Carefully follow these steps and you will be tasting coffee like a professional in no time.
What are the Four Steps of Coffee Tasting?
Number One: Cleanse the palate.
The first step to tasting coffee is to cleanse the palate. Drink a glass of water before drinking your coffee.
Free yourself from all distractions.
This can include clearing everything off your table except for the coffee.
This moment in time shall be dedicated solely to coffee tasting.
Number Two: Wake up and smell the roses, er, I mean coffee
Step two is to smell your coffee. Inhale the smell deeply in your nose. But not just what is brewed in your cup. As learned in the five elements of tasting coffee, smell the beans, then the grounds, then the brewed coffee, as the aroma of the coffee previews its taste.
Number Three: Sip Your Coffee
As you taste your coffee, remember this rule: slow and steady is the name of the game.
Taking slow sips allows our tastebuds to process the different flavors all across our palate.
Number Four: What to do Next? Why, write a description of course.
Notice the different flavors, including after taste and write a description. We writers love a good description!
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Photo by Ketut Subianto
