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Tasting Coffee

It's no easy task to write about flavor, but we shall try to explain how we analyze the different tastes of coffee:
Acidity – Acidity is the pleasant freshness felt on the underside of the tongue and in the mouth when sipping high-quality coffee. It can be weak, sharp, flat or delicate and it is the most powerful component in the flavor of coffee. Acidity is measured according to the composition and amount of natural acids present in coffee beans and particularly in Arabica coffee.
Aroma – To get a sense of coffee's aroma, bring the beverage up to your nose, inhale deeply, and try to distinguish the different scents. Nutty and fruity scents can be identified in the aroma of coffee.
Body – Body refers to a flavor or weight which remains in your mouth after sipping coffee. Body is described as rich or lacking, thin or full, flat, light, medium, or heavy.
Flavor – What's your flavor? The range of flavors found in coffee is often described with such terms as piquant, wine-flavored, chocolaty, sweet or acidic.
After taste – Simply put, the taste which remains in your mouth after drinking coffee.