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Acidity
The lively palate-cleansing property experienced on t he tip and sides of the tongue. Not to be associated with the genuinely sour taste of inferior coffees, in fine coffees acidity results in a pleasant sharpness.
Aftertaste
The sensation of brewed coffee vapors released after swallowing. Characteristics will range from carbony to chocolaty, spicy to turpeny.
Aroma
The sensation of gases released from brewed coffee; may be described
as ranging from fruity to herby.
Body
Body describes the physical weight and viscosity of coffee.
Bouquet
The total aromatic profile, resulting from compounds in the fragrance, aroma and aftertaste.
Flavor
The experience once the coffee is in the mouth.
Fragrance
The aromatic sensations inhaled by sniffing the dry grounds; can be described as ranging from floral to spicy.
Mouthfeel
The tactile sensations the coffee produces on your palate. How a coffee "feels" in your mouth.
Rich
Used when describing bouquet to denote intense perceptions of fragrance, aroma and aftertaste.
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