How to taste your coffee: the basics

Defining the taste characteristics of a coffee

Not easy! So many flavors, so many aromas emerge from one infusion to the next… so how do you find your way around? Here are perhaps a few avenues for taste analysis, without any pretension, that I acquired during my time at the Barista Guild in Toronto and from my reading.

The 4 main guidelines of your palace

The aromas:

They interact with both your sense of smell and taste. They shape your overall tasting experience. They are what will form your perception of coffee flavors. They can be vegetal, spicy, floral, fruity, caramelized, nutty, smoky, woody, and so on. More than 800 aromatic components can be perceived in a single coffee variety… and this number grows exponentially if we consider the many possible ways to brew your coffee and manipulate the extraction process. Coffee is a never-ending story…

Acidity:

Sometimes malic, but primarily citric (as is the case with many fruits), the acidity felt/tasted in coffee is generally easy to perceive in the mouth, as its presence is clear and distinct. It is perceived both on the palate and as an aftertaste. It can even be mistaken for or compared to a sour sensation.

The body:

It is described by its presence in the mouth, from the tongue to the palate. It determines the weight and texture one feels. Is it light or full? Smooth or runny? Does it linger after your sip? Does it fill the mouth or not?

The flavors:

So, what does your coffee taste like in conclusion? What did you notice, what did you perceive? A taste of citrus, chocolate, hazelnut, berries, tomato, vegetal notes, floral aromas, smoke, etc.? These are sometimes subtle and insidious, while in other cases, they are powerful and aggressive. They are intrinsically linked to the aromas, and therefore countless!

In any case, each cup is unique. Imperfect or perfect, it depends… and that's perfect!