Concepts in the coffee world you should know

Grinding the coffee is critical in making coffee. The thickness of the grinding is appropriate for the type of coffee. The level of grinding to the type of coffee has a significant impact on the quality of the coffee we receive.

The taste that remains in the mouth, long minutes after sipping coffee: what is the length of the taste and aroma that remain in the back of the tongue? The rest of the taste is characterized in terms such as: balanced, complex, rounded, unbalanced and more.

Are the taste, aftertaste, acidity and body of the coffee that we drink balanced and create a synergistic combination?

Taste characterization is done after neutralizing the aroma and acidity components: what do we taste on the tongue? The taste of coffee is characterized in terms such as: floral, fruity, chocolate, sugary, nuts and more.

Aroma is the smell of the coffee after brewing. The chemical molecules present in coffee disperse a variety of fragrances: fruity, nutty, floral and more.

The acidity experienced in the coffee right at the beginning of tasting. "Positive" acidity contributes to the vitality of the drink, its sweetness and its fruity flavors. The degree of acidity in coffee is characterized by terms such as: gentle, soft, crisp, flat and more.

The description of the coffee body is based on the feeling of the liquid in the mouth and its sensation in the area between the tongue and the top of the mouth. The coffee body is characterized by terms such as: light, medium, heavy and more.