Glossary of tasting
 

Fragrance
The term used in evaluating the smell of ground coffee.

Aroma
Based on the flavours identified in the coffee, many different terms are used to describe its characteristics: fruity, nutty, bitter, spicy, winey or chocolate-like, etc.

Taste
The term used in evaluating the flavour of the coffee.

Nose
The term used in evaluating the fragrance of brewed coffee.

Acidity
A desirable attribute in coffee. It indicates the sharpness and bitterness of certain types of coffee.

Body
A term used to describe the physical consistency of the beverage in the mouth.

Bouquet
After evaluating the fragrance, aroma and taste, this term is used to describe the lasting impression of the combination of these factors.

Bitterness
A sharp, biting taste. Not an entirely undesirable attribute. This attribute can be enhanced or diminished according to the method by which the coffee is roasted and prepared.