SENSORY INITIATION
COFFEE TASTING
Learning to identify aromas
Sensory Guide • 7 min read
“Caramel notes,” “floral finish,” “lively acidity.” These descriptors aren't snobby jargon. They are tools to better understand what you're drinking. Here's how to develop your sensory vocabulary.
THE WHY
WHY LEARN TO TASTE
More than just a pleasure
Tasting is listening. When you identify notes of hazelnut in a Brazilian coffee or citrus in an Ethiopian, you begin to understand the influence of terroir, roasting, and extraction. It's the difference between drinking coffee and truly experiencing it.
ADVANTAGE
Choose your coffee better
SKILL
Adjust extraction
PLEASURE
Intensified
THE DIMENSIONS
THE 4 ELEMENTS OF A CUP
What we analyze during a tasting
01
The aroma
What you smell before you drink. Floral, fruity, chocolatey, woody. The first contact. Always smell before tasting.
02
Acidity
The liveliness on the palate. Not unpleasant acidity, but that brightness that makes the coffee lively and interesting. Think citrus, green apple.
03
The body
The texture in the mouth. Light as water? Silky as whole milk? Thick as cream? The body depends on the method and roasting.
04
The finish
What remains in the mouth after swallowing. Short or long, sweet or tannic. A great finish is a sign of a great coffee.
THE FLAVOR WHEEL
AROMA FAMILIES
By geographical origin
CENTRAL & SOUTH AMERICA
Caramel, hazelnut, milk chocolate, nuts. Round and accessible notes, medium body.
EAST AFRICA
Jasmine flowers, red fruits, berries, citrus. Pronounced acidity, light to medium body.
SOUTH AMERICA
Dark chocolate, tobacco, leather, cashews. Full body, moderate acidity.
SOUTHEAST ASIA
Earth, wood, grass, warm spices. Heavy body, low acidity. Often more heavily roasted.
THE PRACTICE
TASTING EXERCISE
In 5 steps to do at home
01 — PREPARE
Make a V60 filter without milk or sugar. Use water at 92°C.
02 — SMELL
Sniff the hot coffee. Close your eyes. What images come to mind? Fruits? Chocolate? Flowers?
03 — TASTE HOT
Take a small sip. Let it cover your whole mouth. Acidity? Sweetness? Body?
04 — TASTE WARM
Wait 5 minutes. Warm coffee reveals more aromas. The notes often change.
05 — NOTE
Write down three words. No need to be precise. "Sweet, nutty, long" is a valid descriptor.
PRACTICE NOW
TASTING TRAINING
Our barista training includes a complete guided tasting module. We teach you to read the cup with the same tools as professionals.
VIEW TRAINING COURSES
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