To taste coffee (also called sensory analysis), the goal is to identify its positive attributes and potential defects, evaluating it both technically and sensorially. The most important thing to keep in mind is
1. Tasting conditions
- Clean water: without strange smells or tastes.
- Neutral utensils: cups and spoons without residue or aromas.
- Controlled environment: no noise, strong smells, or distractions.
- Temperature: Coffee is evaluated hot, warm, and cold, as it changes in each phase.
2. Main attributes to be evaluated (SCA)
- Fragrance and aroma : Perceived dry (fragrance) and with hot water (aroma).
- Taste : Mouth perceptions: clarity, intensity and complexity.
- Aftertaste : Sensation after swallowing/spitting.
- Acidity : Brightness, liveliness (citric, malic, tartaric).
- Body : Tactile sensation (light, silky, creamy, heavy).
- Balance : Integration of acidity, body, sweetness and flavor.
- Sweetness : Natural perception, no added sugar.
- Uniformity : All cups from the same batch taste the same.
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Cup cleanliness : Absence of defects or strange flavors 10. Overall score : Taster's general impression
3. Flavors and sensations when tasting
- Sweet: Tip of the tongue (honey, caramel, ripe fruit).
- Acid: Sides of the tongue (citric, malic, tartaric).
- Salty: Rare, indicates a bad process.
- Bitter: Back of the tongue (pleasant like cocoa, or defective)
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Umami: Uncommon, found in complex coffees or those with special fermentations.
Besides
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Retronasal: Aromas intensified when exhaling.
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Temperature: Hot coffee highlights acidity, cold coffee highlights sweetness and defects. It's important to note that this is just a brief guide to how coffee can be perceived in the mouth.
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Tactile: Body, texture.
