Coffee – it’s all a matter of taste!

It’s all a matter of taste!

Every coffee is unique, and there’s a world of complex flavours to explore. There are so many different varieties and subtle nuances, that coffee tasting is a lot like wine tasting. With numerous diverse aromas and flavours of coffee available these days, we thought we would help by uncovering what the tastes are made up from and where they come from, before you take your next sip and breathe in your coffee’s unique smells.

If possible – start by smelling the fresh grounds, and then compare the fragrance to the bouquet of the brew. Beyond the unmistakable smell of coffee, you’ll probably notice other recognisable scents e.g. wood, berries, earth and spices.   Although every coffee has its own unique flavours and qualities, there are a few fundamental concepts and known regional profiles that it’s helpful to be familiar with when visiting your local coffee shop, or just trying them out at home.

Basic Coffee Characteristics

Flavour

The tastes and aromas of coffee are as varied as those of wine. These subtleties you will pick up in its fragrance and on your tongue, such as chocolate, fruit, flowers, nuts, soil, and spice.

Body

A coffee’s body is the way it feels in your mouth. The best way to evaluate body is to take a small sip and let it rest on your tongue to get an impression of its weight and texture.

Acidity

It sounds unappealing, but acidity is actually a desirable quality in coffee. Unrelated to pH levels, palate acidity indicates the liveliness or brightness of flavour. This is like having a Crab Linguine without putting a squeeze of fresh lemon on it, without it, it would taste flat and dull, just like coffee can be.

Regional Differences

The Americas grow coffees known for their clean mouth feel and slightly sweet, lively acidity. In some, the acidity sparkles clearly above all else; in others, it provides a subtle but crisp accent.

Africa & Arabia produce coffees that exhibit a wide range of flavours, from mellow and wine-like to zesty with citrus notes. They often have a sweetness reminiscent of fresh fruit, which is sometimes balanced by a tart acidity.

Indo-Pacific coffees tend to taste more rustic and earthy. They’re generally rich and full-bodied, with nutty, smoky, or herbal flavours. Most varieties from this region are smooth in acidity with a slightly dry finish.

Try tasting as many different coffees as you can, as the more you taste the more sophisticated your palate will become.