Fancy yourself a coffee connoisseur, or just want to learn a few key terms to look for when evaluating the flavours of your beans?
Use our handy tasting glossary below:
Not to be confused with acidity. This is a harsh and unpleasant flavour.
The result of over-roasting, like burnt toast or charcoal.
A sweet, caramelised sugar taste.
Pure coffee flavour, free of any defect or taint.
Many flavours present simultaneously.
Aroma or taste of rich wet soil, usually found in wet hulled coffees.
Dull and boring, characteristic of an old coffee.
Reminiscent of fruit. For example, berries or stone fruit.
Like a newly mown lawn.
Tastes of unripe fruit.
Soft with low acidity.
Light-bodied, low/medium acidity.
A bit like mildew. Undesirable.
Low acidity, mellow sweetness, pleasant.
Reminiscent of spices. For example, cloves, cinnamon or pepper.
Rotten flavour – sour odour caused by the presence of ‘stinker’ beans, which are caused by over- fermentation.
Can be sugary, syrupy, fruity or more subtle and nutty.
Watery, wishy washy.
Can refer to anything from cedar to saw dust.