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Acidity. High acid (or acidity) coffees have a sharp, pleasing, piquant quality that points up their flavor and gives them
snap, verve, liveliness in the cup. Coffees without acidity tend to taste flat and dull, like flat soda. Acidity is
characteristic of high-grown coffees. Unpleasant acidity may register as sourness. Dark roasts tend to flatten out
acidity.
Aroma. Refers to the odor of the prepared coffee. Terms to describe aroma may be lacking, faint, delicate, moderate,
strong or fragrant. Aroma is greatest in the middle roasts and is quickly overtaken by carbony smells in darker roasts.
Balance. A coffee that has several attributes present but does not have one that overpowers others. If it simply lacks
strong attributes in any significant amount it might be called dull.
Body. Body is the impression of weight and texture in the mouth. Terms to describe body may be watery, thin, slight,
light, medium, full, heavy, thick or even syrupy. Extremely light roasts and extremely dark roasts have reduced body.
Clean. Characteristic of all fine coffees. Clean-tasting coffees are free of defects, shadow undertones, or varietal
distractions.
Complexity. Complexity relates to the many attributes in a coffee. Acidity, body, earthiness, sweetness, etc., combine to
make a coffee complex. Blended coffees increase a cups complexity.
Dirty. An undesirable unclean smell and taste. Dirty implies a defect such as sourness or mustiness. Also referred
to as “wild” or “harsh”. A crude raw taste, used to describe certain poor quality low-grown Brazilian arabicas or
robustas.
Flavor. The total impression of the coffees aroma, acidity and body. Flavor can be strong, fine or pleasant. Some
common complimentary, descriptions include; spicy, chocolate or nutty. Some less complimentary words are straw,
grass, earth or rubber.
Spicy. Underlying "spicy" accent, either aromatic or flavorful. It might relate to the coffee being natural, the character of
the acidity or the two combined. Examples are some Ethiopian and Guatemalan coffees.
Stale. Roasted coffee that has faded in quality after excessive exposure to air. The flavor of stale coffee tastes
cardboardy.
Wild. Coffees with extreme flavor characteristics, or odd aroma and taste. The opposite of clean.
Roasting Terms
Baked. A taste description given to under roasted coffee, or coffee roasted too slowly at too low a temperature. The
flavor is underdeveloped and has a particular taste.
Bitter. A harsh, unpleasant taste. Often found in over roasted coffees were the bitterness over powers other flavors
within the bean. In dark roasts, acidity is reduced until completely absent, while the carmelly taste of burnt sugars form
the stimulating bitter sweetness.
Burnt: A bitter, burnt flavor characteristic of dark-roasted coffees. This can be either a positive as in the pleasant flavor
of a French roast. Or a negative as in the flat, burnt taste of an improperly chosen and roasted varietal of bean
Sweet. Said of a smooth, palatable coffee, free from harshness. An overall pleasantness and balance achieved by
good roasting that is sensitive to the varietal character of the bean.
Roasts Descriptions
American or Light - Medium light brown, the traditional norm for the Eastern U.S
City or Medium - Medium brown, the norm for most of the Western US, good to taste varietal character of a bean.
Full City - Medium dark brown with some slight oily drops, good for varietal character with a little bittersweet.
French - Dark brown oily, shiny with oil, also popular for espresso; burned undertones, acidity diminished
Italian - Very dark brown very shiny, burned tones become more distinct, acidity almost gone.
Spanish - Very dark brown, nearly black and very shiny, charcoal tones dominate, flat.
snap, verve, liveliness in the cup. Coffees without acidity tend to taste flat and dull, like flat soda. Acidity is
characteristic of high-grown coffees. Unpleasant acidity may register as sourness. Dark roasts tend to flatten out
acidity.
Aroma. Refers to the odor of the prepared coffee. Terms to describe aroma may be lacking, faint, delicate, moderate,
strong or fragrant. Aroma is greatest in the middle roasts and is quickly overtaken by carbony smells in darker roasts.
Balance. A coffee that has several attributes present but does not have one that overpowers others. If it simply lacks
strong attributes in any significant amount it might be called dull.
Body. Body is the impression of weight and texture in the mouth. Terms to describe body may be watery, thin, slight,
light, medium, full, heavy, thick or even syrupy. Extremely light roasts and extremely dark roasts have reduced body.
Clean. Characteristic of all fine coffees. Clean-tasting coffees are free of defects, shadow undertones, or varietal
distractions.
Complexity. Complexity relates to the many attributes in a coffee. Acidity, body, earthiness, sweetness, etc., combine to
make a coffee complex. Blended coffees increase a cups complexity.
Dirty. An undesirable unclean smell and taste. Dirty implies a defect such as sourness or mustiness. Also referred
to as “wild” or “harsh”. A crude raw taste, used to describe certain poor quality low-grown Brazilian arabicas or
robustas.
Flavor. The total impression of the coffees aroma, acidity and body. Flavor can be strong, fine or pleasant. Some
common complimentary, descriptions include; spicy, chocolate or nutty. Some less complimentary words are straw,
grass, earth or rubber.
Spicy. Underlying "spicy" accent, either aromatic or flavorful. It might relate to the coffee being natural, the character of
the acidity or the two combined. Examples are some Ethiopian and Guatemalan coffees.
Stale. Roasted coffee that has faded in quality after excessive exposure to air. The flavor of stale coffee tastes
cardboardy.
Wild. Coffees with extreme flavor characteristics, or odd aroma and taste. The opposite of clean.
Roasting Terms
Baked. A taste description given to under roasted coffee, or coffee roasted too slowly at too low a temperature. The
flavor is underdeveloped and has a particular taste.
Bitter. A harsh, unpleasant taste. Often found in over roasted coffees were the bitterness over powers other flavors
within the bean. In dark roasts, acidity is reduced until completely absent, while the carmelly taste of burnt sugars form
the stimulating bitter sweetness.
Burnt: A bitter, burnt flavor characteristic of dark-roasted coffees. This can be either a positive as in the pleasant flavor
of a French roast. Or a negative as in the flat, burnt taste of an improperly chosen and roasted varietal of bean
Sweet. Said of a smooth, palatable coffee, free from harshness. An overall pleasantness and balance achieved by
good roasting that is sensitive to the varietal character of the bean.
Roasts Descriptions
American or Light - Medium light brown, the traditional norm for the Eastern U.S
City or Medium - Medium brown, the norm for most of the Western US, good to taste varietal character of a bean.
Full City - Medium dark brown with some slight oily drops, good for varietal character with a little bittersweet.
French - Dark brown oily, shiny with oil, also popular for espresso; burned undertones, acidity diminished
Italian - Very dark brown very shiny, burned tones become more distinct, acidity almost gone.
Spanish - Very dark brown, nearly black and very shiny, charcoal tones dominate, flat.
© 2009 Louisiana Roasting Company,Shreveport LA 71111 1-877-265-BEAN (2326) / 1-318-549-2990 Organic and Fair Trade gourmet coffee- available online, retail and wholesale |
