For professional coffee buyers, coffee quality is very important in judging a crop's consistency, freshness, and flavor. This will determine whether the coffee will be priced low or high, and therefore, whether it is good enough to be roasted on its own or blended. The generally accepted characteristics for evaluating coffee are:

Coffee Guide

• The taste of coffee
• The aroma of coffee
• The body of coffee
• The bitterness of coffee
• Coffee Acidity
• The sweetness of coffee
• The aftertaste of coffee
• Other notes
• The impact of coffee processing on flavor
• Identifying the best quality coffee
• Coffee History and Coffee Dictionary

The taste of coffee

Flavour – Also called taste, flavour is a general term that encompasses the essence or overall perception of all other coffee qualities, including body, aroma, acidity, sweetness/bitterness and aftertaste.

The best coffees strike a balance between all of these qualities so that no one quality dominates the others. The flavor of a coffee can be complex, revealing hints of many different flavors, or it can be flat and monotonous due to improper processing or storage.

The aroma of coffee

Aroma - The smell of freshly ground coffee beans is called aroma, while the smell of brewed coffee is aroma, or bouquet . Aroma can be a good indicator of the overall freshness of the coffee as well as its gourmet qualities, and may also reveal if the beans are defective (such as moldy beans) or have a subpar flavor.

Some typical aroma descriptions include floral and nutty. There are dozens of other aroma terms that describe the nuances of coffee vapor. The aroma of coffee can be affected by the roasting of the beans. Freshly roasted beans tend to have a strong aroma.

The body of coffee

Body, also called mouthfeel , is recognized on the palate as a tactile sensation in your mouth, where the coffee coats your tongue and then swirls around in your mouth.

The body of a coffee is often referred to as light, medium, or full-bodied and describes the overall weight, thickness, or viscosity of the coffee as you feel it in your mouth. The mouthfeel of a coffee affects the overall flavor of the coffee and gives it a sense of richness.

Some factors that affect the body of coffee include how the coffee is brewed and whether a filter device is used like automatic drip coffee. Brewing methods remove many of the essential oils in the coffee, thus affecting the overall body. In contrast, French press coffee retains all of the oils, just like espresso brewed in an espresso machine.

The bitterness of coffee

Bitterness – The primary flavor of this coffee is usually felt as a sting on the soft palate near the back of the mouth or can be felt in the aftertaste.

Bitterness is one of the four basic tastes detected in the back of the mouth, along with sweet (sucrose), sour (tartaric acid), and salty (sodium chloride). Bitterness (quinine) is characteristic of caffeine and solutions of quinine and other alkaloids.

To some extent, bitterness in coffee is desirable, especially in espresso and dark roasts, where it adds a richness to the coffee. In general, Arabica coffee is more bitter than Robusta coffee.

However, too much bitterness can create an unpleasant taste, especially if the bitterness is caused by over-extraction during the coffee brewing process.

Excessive bitterness can also be caused by using too little ground coffee, or using ground coffee that is too fine. The bitter taste of coffee should not be confused with sourness (see below).

Coffee Acidity

Acidity – Acidity in coffee is often perceived as a sharp but front-of-mouth aftertaste . Sometimes there is a slight tingling or even numbing sensation at the tip of the tongue. You may also experience a slight dryness in the back of the mouth and under the tip of the tongue.

Don’t confuse acidity with bitterness (see above), and don’t confuse acidity with the pH level (acidity) of the coffee.

There’s also a big difference between acidity, which refers to a salty taste on the tip of the tongue or a sour taste near the back of the tongue. Acidity can be considered undesirable (for example, in over-fermented coffee), while acidity can be one of the best qualities in coffee.

The most common description of coffees with high acidity is bright. Other terms are vivid, or perhaps pungent and sharp. The acidity of a coffee is often indicative of the overall quality of the coffee.

Acidity can also be described as berry or lemony in its subtle nature. Acidity is often described as pleasant and can enhance other qualities of the coffee. Coffee with very low acidity can be described as bland or boring, while coffee with medium acidity can be called smooth.

The sweetness of coffee

Sweetness - The quality of sweetness in coffee provides a smooth and mellow flavor without any harsh or unpleasant notes that might be considered a defect . Unlike simply tasting the sweetness of sugar, the sweetness of coffee encompasses a wider range of qualities and is perceived as a distinct sensation that may also produce a fruity flavor on the tip of the tongue.

Coffee sensory cuppers (professional coffee tasters) assess the sweetness of coffee by swirling it in their mouth and then describing how much sugar it has. Sugar, along with sugar alcohols, alcohols, and some amino acids, create sweetness, which can be more specifically described as fruity, chocolatey, or caramel-like.

The aftertaste of coffee

Aftertaste – Also known as the “aftertaste or nose,” the aftertaste of coffee is what you feel after taking a sip of coffee . The aftertaste may be immediate, or it may be long, lingering, and “develop on the finish.” The aftertaste may also be very dry and light, or on the contrary, it may be quite sweet.

Bright, delicate coffees with moderate acidity will also have a dry finish that leaves a thirsty feeling. The aftertaste may also reveal fruity or spicy notes, or hints of caramel or chocolate.

A clean aftertaste provides a very smooth sensation rather than a dry finish. The clean aftertaste also complements the flavor and aroma of the coffee rather than creating any rapid changes in the perception of the flavor.

Other notes

The impact of coffee processing on flavor

When you evaluate gourmet coffee, you should know whether it is dry or wet coffee, as this has a huge impact on its overall flavor and aromatic qualities.

When coffee is dry processed, the coffee cherries are allowed to dry in the sun with the fruit still attached to the beans. The dried fruit is then raked off the beans. This method of coffee processing results in a greater volume than traditional wet processed coffee.

However, wet processed coffee may have more acidity, or “crunch,” due to washing the outer layer of the fruit before drying, which results in a cup of coffee that tastes cleaner and has brighter acidity, but less than dry processed coffee.

Identifying the best quality coffee

In order to appreciate the many nuances of quality coffee, you must be sure to follow all proper coffee brewing techniques and use the best gourmet coffee. By identifying these different coffee characteristics, you can make judgments about the overall quality of the coffee.

Ultimately, your own personal preference is the most important factor - if you don't like (or do like) something, don't let anyone convince you otherwise.

Also see our espresso drink recipes and learn how to extract the perfect shot of espresso. We also have advanced tips on how to make a latte.

Coffee History and Coffee Dictionary

The Espresso Guide's Coffee Terminology provides detailed definitions of coffee and espresso terms. You can also read about coffee's interesting past in The History of the World's Best Coffee.