A few of the different types of coffee aromas, flavours and tastes

Following on from our blog posted last week uncovering the many different types of coffees now available to try on our high streets. Here we give details of some of the amazing and often complex flavours, tastes and aromas that coffee provides and the terms commonly used.

Common Aromas

Ashy – this descriptor, although referring to a smokey smell like when cleaning out a fireplace, is not a negative one as it generally refers to the degree of roast.

Burnt/Smokey – often used to describe the smell like burnt food. It is commonly used to define the taste of dark-roasted or oven roasted coffees.

Chocolate-like – this aroma is reminiscent of the smell and taste of cocoa powder and chocolate which includes dark and milk. It is sometimes referred to as sweet.

Caramel – this delicious aroma reminds us of caramelising sugar without burning it!
Earthy – this smell is often a very fresh odour similar to wet soil. Some people think it is just like raw potato and not very desirable when associated with coffee.

Floral – As the name would suggest, the smell is the same as the fragrance of flowers. This can include; jasmine, dandelion and nettles.

Common flavours and tastes

Acidity – this basic taste is characterised by the solution of an organic acid. It is sharp and pleasing.

Sweetness – this taste is characterised by solutions of sucrose or fructose. Both the tastes are commonly associated with the sweet aromas such as chocolate, caramel and fruity.

Sourness – this taste is usually used when a taste is excessively sharp and unpleasant like with vinegar or acetic acid. It is sometimes associated with the aroma of fermented coffee.

Saltiness – a primary taste characterised by a solution of sodium chloride and other salts.

Bitterness – this taste is a primary taste of caffeine, quinine and certain alkaloids. It is mostly considered desirable up to a certain level and is affected by the degree of roast brewing procedures.