The tongue is one of the sensory organs, sensitive to stimuli. It sends nerve impulses to the brain, which are then interpreted to provide a response; and it is precisely the tongue that allows us to enjoy a good cup of coffee .
If you're interested in learning about the main attributes of coffee that allow you to analyze its quality, keep reading this article.
Attributes of coffee
Combining all of coffee's attributes allows us to define its sensory profile . Below, we'll discuss each of coffee's main attributes in detail .
Fragrance. The fragrance of coffee is the result of the roasting and drying process, so it's directly associated with the smell of coffee before it's brewed, whether ground or whole, but always before it meets the water.
Therefore, coffee packaging and storage play a fundamental role, as they influence the longevity of the fragrance. The fresher the coffee, the better its fragrance will be preserved.
For coffee lovers, it is recommended to have a grinder at home to grind specialty coffee just before brewing it, this way you can enjoy the original aroma of the bean.
Aroma. Aroma is one of the most noticeable attributes of coffee, as it is the scent that emerges at the moment of preparation. Aroma tells us about the origin of the bean. Coffees can have fruity, floral, or herbal aromas.
The aroma of prepared coffee allows us to identify even the production process, whether it was improperly roasted, the use of old or unripe coffee, the degree of fermentation, and even whether the coffee was exposed to fungi during drying.
Acidity. Acidity is one of coffee's most addictive attributes, and like the other attributes, it varies according to cultural practices used for coffee production and harvesting. It's a gustatory reaction felt throughout the tongue, from the tip to the back, sides, and bottom.
Acidity can be pleasant or unpleasant. When it's pleasant, it's associated with sweetness and crunch; conversely, when it's unpleasant, it's associated with a bitter and sour taste. Acids such as malic (apple, pear), vinous (grape), and citric (lime) are used to define acidity.
Body. This is a more difficult attribute to describe since it refers to the perception felt as the beverage travels through the mouth, the palate, and as it flows into the throat; that is, the density and lingering flavor. Coffee body describes the physical properties (heaviness or mouthfeel) of the coffee.
A good cup of coffee has a full, moderate, or balanced body. When the body is uneven, the beverage tends to lose balance, affecting the perception of other positive attributes, such as acidity. Body is associated with crops grown in areas with higher temperatures and lower altitudes.
Bitterness, on the other hand, is a normal characteristic of coffee due to its chemical composition. Moderate bitterness is desirable.
Flavor. It is the sum of olfactory and gustatory sensations and textures, so it can be simplified as the overall impression of the attributes: fragrance, aroma, acidity, and body. It is the taste that explodes in the mouth and lingers on the palate for a long time. It can be classified as smooth, sweet, acidic, fruity, pronounced, strong, and characteristic of coffee.
Aftertaste . Aftertaste is defined as the duration of the positive flavor qualities (taste and aroma) that emanate from the back of the palate and remain after the coffee has been spat out or swallowed. It is the sensation perceived immediately after the coffee is ingested. It is also defined as the aftertaste. It is measured as high, medium, or low depending on the time it lingers on the palate.
Sweetness. Sweetness is one of the attributes of a beverage. Whether you prefer light, bright, and acidic roasts or darker, full-bodied coffees, developing and enhancing sweetness is essential for a balanced and enjoyable cup. The sweetness of coffee is due to the presence of carbohydrates.
Balance. The perfect balance in a cup of coffee is determined by evaluating its flavor, aftertaste (residual taste), acidity, and body, all of which work together. All of these attributes must complement each other to provide perfect contrast and balance.
Overall impression. This is the general assessment of the coffee's various attributes. This is used to accept or reject the quality of the bean. It is related to the aromas perceived through the sense of smell; and the body, bitterness, and acidity perceived through the sense of taste.
A premium coffee must have a consistent combination of aroma, flavor, body, and acidity. Among the natural elements that determine coffee quality attributes are the species and variety of the plant, the altitude and latitude where the crop is grown, which determine the average temperature, as well as the characteristics of the soil and climate.
Finally, we have highlighted that the coffee production process plays a crucial role in ensuring the quality of the beverage. Many of the attributes of coffee depend on factors inherent to the plant and the natural environment in which it is grown, and on others associated with the way the coffee grower carries out the production process. Therefore, the three main steps related to coffee quality are: the production chain, the distribution chain, and the actual preparation of the cup of coffee.