Aroma – The smell that fills the room during brewing. For the most part, coffees smell the way they taste. But a few coffees, Colombian most notably, are more fragrant than the rest.
Flavor – refers to the overall impression of the coffee. It is the culmination of the aroma, acidity, body and roast. Common adjectives used to describe flavor are “chocolaty,” “nutty,” “spicy,” “winy,” and “sweet.”
Acidity – refers to the tangy quality, liveliness or bright note that highlights the flavor of the coffee. Although acidity levels vary, coffee with no acidity may taste flat and dull.Acidity is felt on the sides and back of the tongue. Acidity is measured high-medium- low. High acidity is commonly described as "winey,” "bright," “lively," "sharp," or "tangy."
Body – refers to the weight or viscosity of the coffee on the tongue. Measured light-medium-full. It is typically described as “thin,” “watery,” “syrupy,” “heavy” or “buttery.”
Roast – refers to the temperature which the coffee bean was roasted. The roast ultimately determines the flavor of the coffee. Lighter roasts are usually described as “sweet” or “well-balanced,” while darker roasts are generally more intense and lively.
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