Descriptions of Coffee
Acidity: a pleasant sharp taste or bite in
the mouth. A ‘snap’ or ‘tingle’. A good comparison is the
dryness in wines. The darker the roast, the less acidity in the
coffee.
Body: the weight of the coffee physically in
the mouth. Rich, full feeling at the back of the palate. Body tends
to increase in the darker roasts.
Aroma: the scent of from hot, freshly brewed
coffee.
Finish: the aftertaste that lingers on the
palate after coffee is swallowed.
Flavour: Can you describe it? Is it
memorable, well balanced, chocolaty, nutty, winey,
woody.....etc.....
Some general characteristics of particular origins:
South/Central Americas = medium body/medium acidity
Africa = low body/high acidity
Indonesia = high body/low acidity
Some Differences Between Medium and Dark Roasts
The main difference between a medium and dark roast is
the length of time in the roaster and the temperature to which we roast.
A light to medium roast tends to let the consumer taste
the origin of the coffee, as we roast darker, the origin flavour
decreases and the roast flavour increases.
When deciding on how to roast a particular bean, we look
at several factors.
What are the distinctive characteristics of the coffee
we want to enhance/maintain?
How does it taste as a medium vs a dark?
How does it handle the heat? Some coffees tend to become
thin and bitter tasting with a darker roast.
NEXT: Brewing a great cup of
Coffee
Where to find our Coffees
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