Character Taste Coffee

There are six of the most important attributes in the character of the taste of coffee, the aroma, acidity, body, flavors, aftertaste, and sweetness. Coffee flavor character is not something difficult we know if we've been accustomed to drinking coffee. When we enjoy a cup of coffee is usually the first time we are looking for is a sense, not the texture or other things. If we are always impressed with the character of the taste of coffee so drink it, it helps us recognize these characters.

Aroma

The smell of coffee will we be able to enjoy a moment after the coffee is brewed with water. Aroma is a sensation in the form of gas which can certainly evaporate and disappear. That is why sometimes we can not catch the aroma of coffee to the fullest if the coffee is already decreasing temperature. However, it is certain that the aroma of coffee that still stand despite the coffee was cold temperature is a nice fragrance and we are looking for. The smell of coffee is influenced from several things, such as the coffee growing in the garden, post-harvest processes, and aroma which is formed during the roasting process. Not all was good and the coffee aroma can be enjoyed. For example, some aroma taint that occur because of errors in the process of post-harvest until during roasting.

Acidity

Acidity, which is commonly known as the acidity of coffee, is bright and refreshing flavor that adds a sense of life from a cup of coffee. The acidity of coffee which obviously most commonly found in coffees from Ethiopia, Kenya, and also in each coffee with a wet process. Perceived acidity in coffee does not always correlate with the pH of coffee, but it is believed to be the result of the plant itself. Acidity Arabica coffee will be clearer than robusta coffee. But the acidity is a sensation in coffee are influenced by many things. In addition to its innate character of the plant commonly called organic acid acidity sensation can also be formed from post-harvest processes. For example, in the wet process coffee will be stronger because of its acidity character fermentation process. Acidity can also be reduced by the time the roasted coffee is too long. Without acidity, arabica coffee will taste lame. Value of Arabica coffee is acidity. Coffees in Indonesia is coffee which on average have lower acidity when compared with coffee from Africa or Central America. That does not mean coffee Indonesia has a lower quality, but it is typical of Indonesian coffee has a better body than coffee from other countries. Acidity we can feel like a cup of orange juice, apple, strawberry, lemon, and other fruit that has a refreshing acidity.

Body

Full taste in the mouth when we drink coffee was the sensation of the body. Body can be illustrated by comparing the full-fat fresh milk with low-fat fresh milk. Fresh full-fat milk will be heavier in the mouth than the low-fat fresh milk. However, if you want further elaborated, the body can be felt like a little greasy in the mouth, somewhat dry in the mouth, and / or feels like cream very full in the mouth. In addition to fresh milk, for illustration of the body, we can try the famous coffee of Sumatra with a high body compared with other coffee producing regions. Body can be created by the process of peeling the fruit, or also because sangraian profile darker.

Flavors

The coffee flavor varies, from just feels a distinct character to the complex flavor. All this happened because of a genetic coffee trees, orchards process, post-harvest process, until the roaster. Coffee has complex flavors can make coffee drinker enjoyed it very much because it feels more festive. Coffees from Africa or Central America have a complexity of taste more than coffees from Brazil. In Indonesia, copies of Toraja will have more complex flavor than coffees from Java. Coffee has a complex flavor of coffee is usually used as a mixture due to having one dominant flavor may not be owned by other coffees. Illustration of complex flavors can be a way to feel fruit punch than orange juice. Fruit punch is a drink mixture of fruit has a rich taste that varies, while orange juice has only predominant flavor strong orange, but orange juice can add complex flavors in the fruit punch.

Aftertaste

If you have questions flavor attributes which can last the longest, the answer is aftertaste. We could feel a sense of other attributes only an instant, but can be felt over a long aftertaste or so-called long aftertaste. Coffees have a good long aftertaste will have fond memories of the drinker. Aftertaste occurs because the complex flavors that persist longer in our oral cavity. Just for illustration, a mint flavored candy will have a longer aftertaste when compared with a lemon-flavored candy.

Sweetness

All arabica coffee was born with a sweet levels were more than robusta coffee. So, it should arabica coffee will taste sweet when roasted well. Moreover, if the use of arabica coffee with a selection of secondary disabilities and flawless little primer. Sweet coffee taste will make the drinker feel more comfortable. Humans are very pleased with the sweetness than bitterness. Coffee with sweetness which signifies high quality is very good. Sweet intended to mean sweet as sugar, white sugar or brown sugar. It is sweet here can not mean the same as coffee plus sugar, but the sweetness of the coffee, it will make you not want to stop sip. Illustrate a sweet taste in coffee by eating ripe watermelon with melon. Both have a sweet taste, but in general the watermelon will taste sweeter than melon.