COFFEE TERMS| City Roast Coffee

COMMON INDUSTRY STANDARD COFFEE TASTING TERMS NOTE: WORDS SUCH AS 'BOLD' AND 'STRONG' ARE GENERALLY NOT USED WHEN EVALUATING COFFEE THESE WORDS ARE PURELY MARKETING TERMS AND HAVE LITTLE TO DO WITH STANDARD VOCABULARY OF THE COFFEE TRADE. Sweetly Floral reminiscent of a fragrant flower, such as jasmine Sweetly Spicy reminiscent of aromatic spices such as cardamom.. Fruity • Sweet sensation as in citrus fruit or as a dry sensation as in a berry fruit. Herby Either alliaceous-type reminiscent of an aromatic vegetable such as onions or legume-type sensations reminiscent of green vegetable such as cabbage. Caramelly reminiscent of candy or syrup. Nutty reminiscent of roasted nuts. Malty Similar to toasted cereal grains. Earthy • Odor taint that produces dirt-like aftertaste also called dirty or groundy. Grassy A distinct herbal taste like mowed alfalfa combined with the astringency of green grass. Hidy • A tallowy and leather-like odor. Musty A moldy odor. Carbony Common aftertaste in dark roast coffees, reminiscent of phenolic sensations similar to creosol-like substance. Chocolaty reminiscent of either unsweeted chocolate or vanilla. Spicy reminiscent of wood spice such as cinnamon bark or wood-seed such as clove. Turpeny reminiscent of resinous sensations (i.e. turpentine) or medicinal sensations (i.e. camphor). Acidy Perceived at the tip of tongue. Created as acids combine with the sugars to increase the overall sweetness of brew. Bland Perceived at the anterior sides of tongue. Sugars combine with salts to reduce overall saltness of brew. Harsh Perceived at the back of tongue. Bittering agents combine with acids to create overall sourness of brew. Mellow Perceived at the tip of tongue. Salts in coffee combine with sugars to increase overall sweetness of brew. Pungent Perceived at the back of tongue. Acids in coffee combine with bittering agents to increase overall bitterness of brew. Sharp Perceived at the anterior sides of tongue. Acids combine with salts to increase overall saltness. Soury Perceived at the posterior sides of tongue. Salts combine with acids to reduce overall sourness of brew. Winey Perceived at the posterior sides of tongue. Sugars combine with acids to reduce overall sourness. Fermented Highly displeasing sour sensation on the tongue. Rancid Highly displeasing taste caused by staling process after roasting. Rioy Taste fault that produces pronounced medicinal (iodine-like)flavor. Rubbery Burnt rubber taste. Woody Unpleasant wood-like taste. Creamy A mouth feel sensation caused by a moderately high level of oily material suspended in brew. Heavy A mouth feel that describes a coffee body and denotes a high level of solid materials in brew.

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