When reading coffee books or attending professional training, we often encounter a series of professional terms describing coffee flavors. What exactly do these words mean? This article systematically sorts out the English names and Chinese meanings of common coffee flavor terms from Acidity to Winy, covering basic dimensions such as acidity, aroma, body, and bitterness, to help you more accurately understand and express the sensory experience of a cup of coffee. Whether you are just starting to explore specialty coffee or hoping to improve your tasting ability, this terminology guide can provide you with practical reference.

When opening professional coffee books or attending coffee course training, you will always encounter many specialized words used to describe flavor. What exactly does each of these words mean? Let's explain them one by one below.

·Acidity [acidity] A pungent and intense quality commonly found in coffee grown in high-altitude producing regions. The pungency mentioned here is different from bitterness, and it is also not the same as the sourness referred to by sour, nor does it have anything to do with pH value. It is actually the fresh and lively characteristic that gives coffee its refreshing effect and its ability to cleanse the palate.

·Aroma [aroma] Refers to the scent and fragrance released after coffee is brewed. The word Bouquet is used less often and specifically refers to the aroma of ground coffee powder. Aroma often has directionality, and at the same time it is complex. Words that can be used to describe aroma include: caramel aroma, charcoal-roasted aroma, chocolate aroma, fruity aroma, grassy aroma, malty aroma, intense, rich, spicy, etc.

·Body [body] The mouthfeel residue felt by the tongue when the brewed coffee is drunk. Body ranges widely, from light like water, to thin, medium, high, buttery, and even syrupy and viscous like some Indonesian coffees.

·Bitter [bitterness] Bitterness is one of the basic tastes, and the area where it is perceived is concentrated at the back of the tongue. The bitterness of dark-roasted coffee is intentionally created, but the most common situation that causes bitterness is using too much coffee powder and adding too little water. Bitterness and sourness are not synonyms.

·Bland [bland] Coffee from low-altitude regions often tastes quite flat and lacking in flavor. When there is not enough coffee powder and too much water, the brewed coffee will also show a similar flat effect.

·Briny [briny] If coffee is overheated after brewing, it will develop a taste similar to salt. This is the case with the products of some coffee shops.

·Earthy [earthy aroma] This term is usually used to describe the spicy and earthy characteristics of Indonesian coffee. But note that it does not mean the coffee beans are actually contaminated with mud. Some commercial blended coffees may have a muddy, unclean earthy taste because cheap beans are mixed in, which is obviously caused by the rough processing method of spreading the beans directly on the ground to dry.

·Exotic [uniqueness] Used to describe coffee that has a distinctive aroma and special scent, such as sweet qualities reminiscent of flowers, fruits, and spices. Coffee produced in East Africa and Indonesia often has this characteristic.

·Flavor [flavor] It is the overall impression formed by the combination of aroma, acidity, and body, and can be used to describe the overall experience a cup of coffee gives.

·Mellow [mellow] Used to describe coffee with low to medium acidity and excellent balance.

·Mild [mild] Indicates that a coffee's flavor is harmonious and delicate. High-grade coffee from high-altitude regions of Latin America is often described as mild in character. In addition, in the coffee industry this word is also used as a term to generally refer to all high-grown coffees except those from Brazil.

·Soft [soft] Describes coffee with relatively low acidity, like Indonesian coffee; it can also be used to express mellow or sweet meanings.

·Sour [sour] A taste mainly perceived at the back of the tongue, and a typical characteristic of light-roasted coffee.

·Spicy [spicy] Refers to a flavor or aroma reminiscent of a specific spice. Some coffees from high-altitude regions of Indonesia (especially aged beans) carry a sweet scent similar to cardamom.

·Strong [strong] Technically speaking, it describes the degree of strength of the strengths and weaknesses of various tastes, or the ratio of coffee to water in a finished cup. In common understanding, strong refers to the powerful flavor of dark-roasted coffee. However, this word can also easily make people mistakenly think that the caffeine content is very high. In fact, what has high caffeine content is canned mild coffee, because more low-caffeine coffee beans are used in it.

·Sweet [sweet] A very frequently used adjective, essentially close to fruity and also linked to vinous flavor. Coffee from high-altitude regions of Costa Rica usually has a pungent flavor.

·Wild [wild] Describes coffee with extremely extreme flavor characteristics. People who cannot accept it will call it strange, but it may also be exactly the appealing highlight, depending entirely on personal preference.

·Winy [winy] Describes a charming flavor reminiscent of wine. Fruity acidity plus round and smooth body creates a distinctive taste with sharp contrast. Kenyan coffee is the best representative with a vinous flavor.

The above content is compiled by CoffeeHunters, a coffee news website.