18 October 2007 by Shifrah Combiths
Name That Cup: Terms for Coffee Tasting
Although the terms may vary slightly in different cupping circles, cupping involves assessing coffee in four main categories: acidity (which does not refer to the pH of the coffee, as commonly construed), aroma, body and flavor. For enthusiasts, cupping may begin even before the grinding commences with observations of each type of coffee beans’ color and appearance. This observation indicates the type of roast and provides initial hints as to the coffee’s qualities. For instance, light roasts will be light in color and dry, and when brewed will be acidic and have a flavor reminiscent of toasted grain. The beans of dark French roasts, at the other end of the spectrum, will be almost black and very oily with virtually no acidity but high levels of bitter sweetness.
As grinding occurs, which should happen just prior to brewing, the fragrance of the coffee begins to come forth. Tasting coffee involves much more than merely our taste buds. Precisely two tablespoons of grinds should be placed in each cup, into which are poured six ounces of nearly boiling water. Allow the coffee to steep for two to three minutes, during which time a crust or cap and foam will appear on the liquid’s surface. If there is no foam, this indicates that the coffee is well past its prime. A spoon should be used to lightly press this crust down. The grinds will sink to the bottom as coffee is gathered, gently, into the spoon. Slurp the coffee to allow air to enter the mouth with the liquid and swirl the coffee around in the mouth as you enjoy its multifaceted characteristics.
Acidity refers to the sensation of dryness or “zing” that, if present, you’ll notice in the back and edges of your mouth. It’s responsible for a taste that’s described as lively and bright, as opposed to flat, and can also be noticed, if present, when the coffee cools.
Aroma, which is highly involved with our tasting faculties (without its interplay, we would only be able to taste sour, sweet, bitter, and salty flavors), allows us to experience floral, nutty, and fruity qualities.
The body of the coffee relates to the way the coffee feels in the mouth – does it feel thin like water or heavy like whole milk? Another way to test the body of coffee is to see which brews retain their flavor best when milk is added.
Flavor, a slightly more ambiguous attribute to judge, relates to the taster’s overall perception of the combination of other factors. For instance, a balanced coffee would possess well-rounded and complementary components of acidity, aroma, and body.
Additional appellations are ascribed to coffee’s flavor, most of which are self-explanatory: caramelly coffee is just that, earthy coffee has soil-like qualities which can be either desirable or undesirable, and muddy or watery coffee describes coffee with those characteristics.
There is even an official flavor wheel used by professionals. Check it out, and soon you too could be saying, “Wow, this cup is remarkably leguminous.”