How To Characterize Your Coffee

Coffee is truly a high class beverage that needs to be appreciated for all that it brings to the table. That is why I want to discuss the four components of coffee that give it the depth that we know today, and it also will allow you to effectively describe and characterize your roast that you are enjoying.

• Acidity: This is either going to be low or high, and if your coffee was harvested at high altitude, then it will have a higher acidity. You can also judge the acidity of the coffee of by how sweet it tastes, and what kind of tartness you may feel on the back of your tongue. It is also described as brightness.
• Aroma: Yes, this is the part where you wake up and smell the coffee because the aroma directly contributes to the taste of your coffee. It may have aromas of fruit, spice, or earthy flavors, which will tell you how your coffee is going to taste.
• Body: After you have tasted your Java, you will be able to tell if it is light or heavy on your tongue. This also does depend on how you roast it, like using a French Press, for instance, which will create a more full bodied coffee. Roasts will be described as either light, medium, or full bodied.
• Flavor: This is where acidity, aroma, and body come together to give you the final flavor product. You can judge the flavor for yourself as to whether it is spicy, chocolaty, earthy, or smoky, depending on your palate.

I hope that this has helped to give you a greater understanding of what makes coffee what it is today - a drink that is to be celebrated and appreciated!

For a fantastic way to enjoy your coffee, check out the Bodum Chambord 3-Cup Coffee Press on my website today!