The smell of the coffee when infused with hot water. By slightly opening your mouth when inhaling, specific aromas can be detected from the vapours released by the coffee.
Often described as ‘brightness’ when favourable or ‘sour’ when dominating or unfavourable. Acidity contributes to a coffee’s liveliness, sweetness and fruitiness. Acidity is usually experienced and evaluated immediately after the coffee enters the mouth.
Between the first impression of the coffee’s aroma and the lingering aftertaste, one experiences the coffee’s principal character: the ‘mid-range’ notes or ‘flavour’. The evaluation of flavour involves the combined impression of taste and aroma.
Body & Mouthfeel:
The body is the tactile feeling of the coffee in the mouth. The body and mouth feel is assessed by the textural sensation from the coffee oils left on the palate.
Defined by the length of positive flavours originating from the back of the palate, the aftertaste lingers after the coffee has left the mouth.
The balance is how the various aspects (Aroma, Acidity, Flavour, Body & Mouthfeel, Aftertaste) of the coffee work together and complement or contrast to each other.