 An appreciation of fine coffee is much like an appreciation for fine wine. The greater your knowledge, the greater the magnitude and satisfaction of your experience. Many claim to know what makes a truly great cup of coffee—but do they? To qualify as a true connoisseur, there are at least five main elements that you must understand—acidity, body, aroma, finish and flavor. A coffee that is rich in these characteristics will most certainly please even the most discerning coffee drinker.
Acidity
Coffee’s acidity is a highly desirable quality. It is the pleasant snap, sparkle or sensation that is most often experienced toward the back of the mouth or around the edges of the tongue. Coffee’s acidity may be defined as lively, flat, dull, moderate, bright, and in many other ways. It is most often the characteristic that brings life to a coffee’s flavor.
Body
This is most often referred to as the feeling of lightness or heaviness that is experienced in the mouth when drinking coffee (also known as texture).
Aroma
Aroma is simply the fragrance of the coffee. Oftentimes, this is referred to as the bouquet, which is actually aroma of the grounds themselves. Coffee aroma may be easily identifiable or involve a complex combination not dominated by any one fragrance in particular.
Finish
Finish describes the distinct and highly pleasant aftertaste that lingers in the mouth long after the coffee has been swallowed.
Flavor
Flavor refers to the actual taste of the coffee. This can be straightforward or rich and complex. Factors that influence flavor include richness or fullness, complexity—a depth of flavors—and balance, a harmony of pleasurable elements.
Consider these factors the next time you try your favorite Boyer’s coffees. We’ll be happy to arrange a gourmet tasting to demonstrate each of these qualities and add to your appreciation of the coffee experience.
|
|
