| Coffee Terms
Acidity. Acidity in relation to
taste has nothing to do with acidity in terms of the gnawing pain in your
stomach. Acidity in coffee might be described by terms like bright, clear,
snappy, dry, clean, winey, etc. Coffees without acidity tend to taste flat and
dull, like flat soda. Acidity is to coffee what dryness is to wine. Dark roasts
tend to flatten out acidity. This is a key term in coffee tasting!
Body. Body is the perceived
heaviness of a coffee, sensed on the back of the palate.
City Roast. Medium brown, good to
taste varietal character of a bean.
Full City Roast. Medium dark brown
with some slight oily drops, good for varietal character with a little
bittersweet flavor.
Vienna Roast. Moderate dark brown
with oily drops, light surface oil, more bittersweet, caramelly flavor, acidity
muted.
French Roast.
Dark brown, shiny with oil, burned undertones, acidity diminished. At this
stage, you taste more of the carbony burnt flavor than the bean.
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