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The method for tasting coffee to evaluate its quality is called cupping. Cupping uses three forms of sensory evaluation, aroma (olfaction), taste (gustation) and body (mouthfeel).
Aroma is based on four categories:
1. Fragrance (How the dry coffee smells: floral or spicy.)
2. Aroma (How the brewed coffee smells: fruity or herbal.)
3. Nose (How the brewed coffee smells when it wafts fromyour tongue to your nose: nutty, caramel-like or malt-like.)
4. Aftertaste (What remains on your palate after you swallow the coffee: a sweet, spicy or piney.)
Taste has four basic descriptions:
1. Sweet
2. Salt
3. Sour
4. Bitter
Body has three descriptions:
1. Watery
2. Creamy
3. Heavy
There are six primary coffee tastes, which are produced
when sweet, salt and sour interact.
1. Acidity
2. Mellow
3. Wine
4. Bland
5. Sharp
6. Sour
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