Ways to Describe Coffee: Expert Terminology and Tasting Techniques

If you’re a coffee drinker and would like to be able to say something more than “Ah, good coffee!” when drinking a cup, we will help you with some better ways to describe coffee!

Typically, coffee is described using eight primary categories: aroma, flavor, body, strength, aftertaste, and sweetness. Each of these categories carries allows for different words to describe your coffee. Using the right words is a great way for a coffee lover to express why they enjoyed a certain cup of coffee and also to keep track of which coffee flavor they prefer. The more coffee you drink, the more you’ll develop your sense of taste and your sense of smell. This article will give you the words to go along with what you’re experiencing.

Coffee tasting adds an interesting twist to your morning coffee and can be fun for coffee enthusiasts to do together. It’s the best way to narrow down your personal preference for coffee. Let’s dive into the most common words to describe coffee so you can record all the different flavor notes and tasting notes like coffee professionals do.

How to Describe Coffee

When describing a good cup of coffee, one of the first things you should mention is its aroma. The aroma is a crucial aspect of the coffee experience, and it can give you an idea of what to expect from the flavor. By describing the aroma, you can help to create anticipation and set the tone for the rest of the coffee experience. For instance, you might begin by saying that the coffee has a delightful aroma that’s rich and inviting, with hints of chocolate and caramel. From there, you can go on to describe the flavor and other characteristics of the coffee.

Ways to Describe Coffee Aroma

To evaluate the aroma of coffee, you can follow these steps:

Smell the coffee before you drink it. Take a deep breath and try to identify any scents.
Take note of any specific aromas that you can detect. Think about whether the aroma is sweet, fruity, floral, nutty, or spicy.
Consider the intensity of the aroma. Is it strong or subtle? Does it linger in the air?
Try to identify any familiar scents. Does the aroma remind you of anything in particular, such as chocolate, caramel, or berries?

To describe the aroma of coffee, you can use some of the following words:

Rich – Describing the aroma as having a full and complex scent that is satisfying and enjoyable.
Sweet – Describing the aroma as having a sugary or honey-like scent.
Fruity – Describing the aroma as having a scent that is reminiscent of berries, citrus, or other fruits.
Nutty – Describing the aroma as having a scent that is reminiscent of almonds, hazelnuts, or other nuts.
Floral – Describing the aroma as having a scent that is reminiscent of flowers, such as jasmine or lavender.
Spicy – Describing the aroma as having a scent that is reminiscent of spices, such as cinnamon or clove.
Smoky – Describing the aroma as having a scent that is reminiscent of burnt wood or tobacco.

Here are some examples of how to describe the aroma of coffee:

“This coffee has a rich and inviting aroma, with notes of chocolate and caramel that are sure to satisfy your sweet tooth.”

“The fruity aroma of this coffee is fruity and bright, with hints of citrus and berries that give it a refreshing and lively scent.”

“I can smell the nutty aroma of this coffee, with hints of almond and hazelnut that add depth and complexity to the overall scent.”

“The floral aroma of this coffee is delicate and subtle, with hints of jasmine and lavender that give it a soothing and calming scent.”

“This coffee has a spicy aroma, with notes of cinnamon and clove that add warmth and depth to the overall scent.”

What Influences the Aroma of Coffee?

Different coffees have different aromas because of the variations in the coffee beans, roasting methods, and brewing techniques. Here are some factors that can contribute to the aroma of coffee:

Varieties of coffee beans: Different types of coffee beans have distinctive flavors and aromas. For example, Arabica beans are known for their fruity and floral notes, while Robusta beans have a more earthy and nutty aroma.

Roasting methods: The way coffee beans are roasted can also affect their aroma. Lightly roasted beans tend to have a more delicate aroma with floral and fruity notes, while dark roasted beans have a stronger, smokier aroma.

Brewing techniques: The way coffee is brewed can also impact its aroma. For example, coffee brewed using the pour-over method tends to have a more delicate aroma, while French press coffee has a more robust and intense aroma.

Age of the coffee beans: The age of the coffee beans can also affect their aroma. Freshly roasted coffee beans tend to have a more vibrant and complex aroma, while older coffee beans may have a stale or dull aroma.

Storage conditions: The way coffee beans are stored can also affect their aroma. Beans that are stored in a cool and dry place tend to retain their aroma better than beans that are exposed to heat and moisture.

Overall, the smell of coffee is a complex and multifaceted characteristic that can be influenced by a variety of factors.

Ways to Describe Coffee Taste

The second thing you should say when describing a good cup of coffee is its flavor profile. After describing the aroma, the flavor of coffee is the next most important aspect of the coffee experience. Describing the flavor profile can help to give the listener a sense of what to expect from the taste of the coffee. For example, you might say that the coffee has a bold and rich flavor, with notes of dark chocolate and a hint of citrus. From there, you can go on to describe other characteristics of the coffee, such as its body, acidity, and finish.

To evaluate the taste of coffee, you can follow these steps:

Take a sip of the coffee and let it sit on your tongue for a moment.
Try to identify any specific flavors that you can taste. Think about whether the flavor is sweet, sour, bitter, or salty.
Consider the intensity of the flavor. Is it strong or subtle?
Think about the body of the coffee. Is it light or heavy? Does it feel thin or thick in your mouth?
Consider the acidity of the coffee. Is it high or low? Does it taste sharp or mellow?
Think about the finish of the coffee. Does the taste linger in your mouth after you’ve swallowed?

To describe the taste of coffee, you can use some of the following words:

Bold – Describing the taste as strong and intense, with a full-bodied flavor.
Smooth – Describing the taste as being easy to drink, with a creamy or velvety texture.
Sweet – Describing the taste as having a sugary or honey-like flavor.
Sour – Describing the taste as having a sharp or tangy flavor, similar to citrus.
Bitter – Describing the taste as having a strong and slightly harsh flavor, similar to dark chocolate or burnt caramel.
Salty – Describing the taste as having a slight saltiness, similar to caramel or sea salt.
Nutty – Describing the taste as having a flavor that is reminiscent of almonds, hazelnuts, or other nuts.

Here are some examples of how to describe the taste of coffee:

“This coffee has a bold and rich flavor, with notes of dark chocolate and a hint of citrus. It has a full-bodied texture and a smooth finish that lingers in your mouth.”

“The taste of this coffee is smooth and mellow, with a creamy texture and a sweet flavor that reminds me of caramel. It has a low acidity and a light body, making it easy to drink.”

“I can taste the nutty flavor of this coffee, with hints of almond and hazelnut that add depth and complexity to the overall taste. It has a slightly bitter finish that is reminiscent of dark chocolate.”

“The taste of this coffee is sour and tangy, with a sharp acidity that is similar to citrus. It has a light body and a clean finish that leaves your mouth feeling refreshed

How to Describe The Body of a Coffee

The third thing you should say when describing a good cup of coffee is its body. The body of the coffee refers to its texture and mouthfeel, and it can significantly impact the coffee’s overall experience. Describing the body can help to give the listener an idea of how the coffee will feel in their mouth and how it will interact with their taste buds. For example, you might say that the coffee has a full-bodied texture with a creamy and velvety mouthfeel. From there, you can go on to describe other characteristics of the coffee, such as its flavor profile, acidity, and finish.

To evaluate the body of coffee and describe how the coffee feels on your tongue, you can follow these steps:

Take a sip of the coffee and let it sit in your mouth for a moment.
Pay attention to the texture of the coffee. Think about whether it feels light or heavy, thin or thick.
Consider the mouthfeel of the coffee. Does it feel smooth, creamy, or velvety?
Think about how the coffee interacts with your taste buds. Does it coat your tongue and linger in your mouth, or does it feel thin and watery?

To describe the body of coffee, you can use some of the following words:

Light – Describing the body as having a thin and watery texture with a delicate mouthfeel.
Medium – Describing the body as having a balanced texture with a moderate mouthfeel.
Full – Describing the body as having a heavy and thick texture with a rich and full mouthfeel.
Creamy – Describing the body as having a smooth and velvety texture with a rich and luxurious mouthfeel.
Thin – Describing the body as having a light and watery texture, with a thin and weak mouthfeel.

Here are some examples of how to describe the body of coffee:

“This coffee has a full-bodied texture, with a creamy and velvety mouthfeel that coats your tongue and lingers in your mouth. It has a rich and satisfying body that makes it a great choice for coffee lovers who enjoy a full-bodied coffee.”

“The body of this coffee is medium, with a balanced texture and a moderate mouthfeel. It has a smooth and easy-to-drink body that makes it a great choice for coffee lovers who prefer a coffee that’s not too heavy or too light.”

“I can feel the light body of this coffee, with a thin and watery texture that feels weak and insubstantial in my mouth. It has a delicate body that makes it a good choice for coffee lovers who prefer a coffee that’s not too heavy or too strong.”

“The body of this coffee is creamy and luxurious, with a smooth and velvety texture that feels rich and indulgent in your mouth. Its full and satisfying body makes it a great choice for coffee lovers who enjoy a full-bodied and flavorful coffee.”

Describing the Strength of Coffee

To evaluate the strength of coffee, you can follow these steps:

Take a sip of the coffee and pay attention to how intense the flavor is.
Consider the ratio of coffee to water used in the brewing process. A higher ratio of coffee to water will result in a stronger coffee, while a lower ratio will result in a weaker coffee.
Think about how long the coffee was brewed for. A longer brewing time will result in a stronger coffee, while a shorter brewing time will result in a milder coffee.

To describe the strength of coffee, you can use some of the following words:

Strong – Describing the coffee as having a bold and intense flavor, with a high concentration of coffee to water.
Weak – Describing the coffee as having a mild and subtle flavor, with a low concentration of coffee to water.
Medium – Describing the coffee as having a balanced flavor, with a moderate concentration of coffee to water.
Intense – Describing the coffee as having a concentrated and powerful flavor that is bold and full-bodied.

Here are some examples of how to describe the strength of coffee:

“This coffee is strong and intense, with a bold and full-bodied flavor that’s sure to wake you up in the morning. It has a high concentration of coffee to water, resulting in a powerful and concentrated taste.”

“The strength of this coffee is weak, with a mild and subtle flavor that’s easy to drink. It has a low concentration of coffee to water, resulting in a milder and more delicate taste.”

“I can taste the medium strength of this coffee, with a balanced and well-rounded flavor that’s neither too strong nor too weak. It has a moderate concentration of coffee to water, resulting in a smooth and easy-to-drink taste.”

“The intensity of this coffee is impressive, with a concentrated and powerful flavor that’s full-bodied and satisfying. It has a high concentration of coffee to water, resulting in a bold and robust taste that’s perfect for coffee lovers who enjoy a strong cup of coffee.”

Fundamental Coffee Vocabulary

Coffee, a popular beverage worldwide, is made from coffee beans – the seeds of the Coffea plant. There are two main species of coffee beans: Arabica and Robusta. Arabica beans are generally associated with higher quality and more nuanced flavors, while Robusta beans boast a stronger flavor and higher caffeine content.

The roast level is a crucial factor in determining the taste of coffee. Roasting transforms the raw beans into their final form, developing different flavors and aromas. Various roast levels, including white, light, medium, medium-dark, and dark, affect the acidity, body, and overall flavor.

Caffeine, the main component responsible for the stimulating effect of coffee, varies among different types of beans and roasts. Generally, lighter roasts have slightly higher caffeine content than darker roasts. However, the difference is minimal and depends on various factors, such as bean species and brewing method.

Taste and aroma play an essential role in coffee appreciation. Some common terms used to describe coffee taste are bitter, nutty, creamy, flowery, fruity, herby, chocolatey, acidic, sharp, strong, and spicy. The aroma can range from fresh, floral, and fruity to roasted, smoky, or earthy. Coffee’s acidity also contributes to its taste, with higher acidity often associated with bright, tangy flavors and lower acidity with smooth, mellow profiles.

The body of the coffee, or its mouthfeel, can be described as light, medium, or full-bodied. Body is closely related to the coffee’s roast level and brewing method – darker roasts and longer brewing times produce more full-bodied coffee.

A well-made brew brings out the best qualities of the coffee. Brewing methods, such as espresso, pour-over, French press, or cold brew, can greatly influence the coffee’s flavor, aroma, acidity, and body. Each brewing method accentuates different aspects of the beans, creating a unique tasting experience.

Specialty coffee refers to high-quality, carefully sourced beans that are expertly roasted and brewed, prioritizing unique flavor profiles and proper extraction. In the world of specialty coffee, attention to detail is crucial – from bean selection and roast profiling to brewing technique and serving.

Words You Might Here in a Coffee Shop

Cappuccino – An espresso-based drink that consists of equal parts espresso, steamed milk, and frothed milk, usually topped with a sprinkle of cocoa powder.
Latte – An espresso-based drink that consists of a shot of espresso and steamed milk, usually topped with a thin layer of frothed milk.
Espresso – A strong coffee made by forcing hot water through finely ground coffee beans under high pressure.
Americano – A coffee drink made by adding hot water to a shot of espresso.
Macchiato – An espresso-based drink that consists of a shot of espresso with a small amount of steamed milk and foam on top.
Mocha – An espresso-based drink that consists of a shot of espresso, steamed milk, and chocolate syrup or cocoa powder.
Flat White – An espresso-based drink consisting of a shot of espresso and steamed milk with a thin layer of microfoam.
Pour-over – A method of brewing coffee by slowly pouring hot water over ground coffee beans in a filter.
French Press is a method of brewing coffee by steeping ground coffee beans in hot water and pressing the plunger to separate the coffee from the grounds.
Cold Brew – A method of brewing coffee using cold water, which results in a smoother and less acidic flavor.
Nitro Cold Brew – A cold brew coffee infused with nitrogen gas, resulting in a creamy texture and smooth flavor.
Steamed milk – Milk that has been heated and frothed using steam, which is used in many espresso-based drinks.
Frothed milk – Milk that has been heated and aerated to create a layer of foam used in many espresso-based drinks.
Syrup is a flavored syrup added to coffee drinks to add sweetness and flavor.
Decaf – Coffee that has had most of its caffeine removed.
Single-origin – Coffee that comes from a specific region or country rather than being a blend of different beans.
Fair trade – Coffee that is certified as being produced and traded fairly, with a focus on supporting small-scale farmers and promoting sustainability.
Organic – Coffee that is grown without the use of synthetic fertilizers or pesticides.
Barista – A person who is trained to make and serve coffee

You hear: “I’ll have a single-origin pour-over of the fair trade Ethiopian coffee, with a splash of steamed oat milk and a pump of vanilla syrup, please.”

What it means: “I would like a cup of coffee made from beans that come from a specific region in Ethiopia, and that have been certified as being produced and traded fairly. The coffee will be brewed using a pour-over method. I would like a small amount of steamed oat milk added to the coffee, and a small amount of vanilla syrup for sweetness.”

You hear: “I’ll have a nitro cold brew with a pump of hazelnut syrup, and can I get it in a takeaway cup, please?”

What it means: “I would like a cold brew coffee that has been infused with nitrogen gas, which gives it a creamy texture. I would like a small amount of hazelnut syrup added to the coffee for flavor. I would like the coffee to be served in a disposable cup that I can take with me.”

Frequently Asked Questions

What are common adjectives for coffee flavors?

Common adjectives for coffee flavors include smooth, bold, sweet, fruity, nutty, chocolatey, earthy, and spicy. Choosing the right descriptor depends on the specific taste of the coffee and the individual’s preference.

Is “strength” of coffee the same as “body” of coffee?

Strength refers to the concentration of coffee in relation to the amount of water used to brew it. A stronger coffee means that there is a higher ratio of coffee to water, resulting in a more intense flavor. On the other hand, a weaker coffee means that there is a lower ratio of coffee to water, resulting in a milder flavor.

Body, on the other hand, refers to the texture and mouthfeel of the coffee. It is determined by the coffee’s oils, sugars, and other compounds that are extracted during the brewing process. A coffee with a full body will have a heavier and thicker texture, while a coffee with a light body will have a thinner and more delicate texture.

In summary, strength and body are two different characteristics of coffee that are determined by different factors. Strength is related to the concentration of coffee, while body is related to the texture and mouthfeel of the coffee.

What are some creative ways to describe coffee tastes?

To get creative with coffee descriptions, consider combining different adjectives to capture a unique flavor profile. For instance, you might describe a coffee as having a “bright, fruity punch with a warm, chocolatey finish.” The key is to convey the complexity and nuances of the coffee’s taste. Here are some examples of what you could say:

Nutty – Describing the coffee as having a nutty taste, such as almond or hazelnut.
Fruity – Describing the coffee as having a fruity taste, such as berry or citrus.
Earthy – Describing the coffee as having an earthy taste, such as soil or moss.
Smoky – Describing the coffee as having a smoky taste, such as burnt wood or tobacco.
Spicy – Describing the coffee as having a spicy taste, such as cinnamon or clove.
Floral – Describing the coffee as having a floral taste, such as jasmine or lavender.
Chocolatey – Describing the coffee as having a chocolatey taste, such as milk or dark chocolate.
Caramelized – Describing the coffee as having a caramelized taste, such as brown sugar or toffee.
Herbal – Describing the coffee as having an herbal taste, such as mint or sage.
Winey – Describing the coffee as having a winey taste, such as red or white wine.
Smoothening – Describing the coffee as having a smoothening taste, such as creamy or velvety.
Refreshing – Describing the coffee as having a refreshing taste, such as crisp or cool.
Bright – Describing the coffee as having a bright taste, such as lively or vibrant.
Clean – Describing the coffee as having a clean taste, such as pure or fresh.
Robust – Describing the coffee as having a robust taste, such as strong or full-bodied.

How would you characterize the texture of coffee?

Texture describes the coffee’s mouthfeel, which can range from thin and watery to rich and creamy. To characterize it, you might refer to a coffee as velvety, silky, smooth, or thick. Notice how the coffee coats your mouth and tongue as you drink it.

Can you describe the acidity of coffee?

Acidity in coffee can manifest as a bright, tangy, or crisp sensation on the palate. When describing acidity, consider terms like tart, sharp, or mellow. Keep in mind that high acidity is often associated with fruity or citrus flavors in coffee, while a low acidity coffee might be described as smooth or earthy.

What is a Coffee Roaster?

A coffee roaster is a machine or a person who roasts coffee beans. The process of roasting coffee beans involves heating them to a high temperature, which causes the beans to change color and release their characteristic aroma and flavor. The roasting process is what gives coffee its unique taste and aroma, and it can vary depending on the type of beans being used and the desired flavor profile. Coffee roasters can be small-scale, such as those used by independent coffee shops or home roasters, or they can be large-scale, such as those used by commercial coffee manufacturers. The roasting process is a critical step in the production of coffee, and it requires skill and expertise to achieve the desired flavor and aroma.

What does a professional coffee taster do?

A professional coffee taster, also known as a coffee cupper, is a highly trained and experienced individual who specializes in evaluating the quality and characteristics of coffee. Their job is to taste and analyze coffee samples from around the world to determine their unique flavor profiles, aromas, and other characteristics.

Professional coffee tasters use a variety of techniques to evaluate coffee, including the following:

Cupping: This is the process of tasting coffee in a standardized way to evaluate its flavor, aroma, body, and acidity.
Aroma evaluation: This involves smelling the coffee to identify its unique aroma and fragrance.
Flavor evaluation: This involves tasting the coffee to identify its unique flavor profile, including any notes of sweetness, acidity, bitterness, or other flavors.
Mouthfeel evaluation: This involves assessing the texture and mouthfeel of the coffee to determine its body and smoothness.
Quality assessment: This involves evaluating the overall quality of the coffee based on its flavor, aroma, body, and other characteristics.

Professional coffee tasters work in a variety of settings, including coffee roasting companies, coffee shops, and coffee import/export businesses. They play a crucial role in the coffee industry by helping to ensure that coffee is of high quality and meets the standards expected by consumers.