Acidity is a very desirable, refreshing, mouth-cleansing quality that increases flavour and gives liveliness to the cup. Often confused with "bitterness", which is generally the result of dark roasting or over extraction (too much water going through the grounds) during brewing.
Aroma is the odor of the coffee and contributes to its flavour. Terms used to describe it include caramelly (candy- or syrup-like), carbony (for dark roasts), chocolaty, fruity, floral, malty, rich, round, and spicy.
Body is the perceived thickness of brewed coffee on the tongue. Descriptions can range from "watery", "thin", or "light"; to "medium"; to "full", "heavy", "thick", or "syrupy".
Clean refers to the clarity of the flavour.
Earthy describes the odor and flavour absorbed by the bean when coffee is dried on the ground.
Flavour is the overall impression that the coffee provides to the coffee lover. Aroma, acidity, and body are the ingredients involved with flavour.
Fruity is a description of aroma or flavour that has the characteristics of fruit.
Mild denotes a coffee with harmonious, smooth flavours.
Refers to flavour that lacks harshness.
Refers to flavour that recalls a particular spice: peppery, cedar like.
Refers to a large presence of flavour and aroma.
Refers to flavour that has the quality of smooth and palatable.
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