How to taste the Coffee


The most important question you need to ask yourself when you’re tasting coffee is: What does this remind me of?

Evaluate Each Sip. Start with a tiny sip, followed by a more extended slurp into the mouth, aerating the coffee as it travels across the entire surface of the tongue. Take a tiny follow-up sip. Keep your eyes closed, focus on your tongue, and taste for the following:

Different coffee flavors & Aromas

Let’s walk through some of the things you want to look for when you’re trying to taste fruity coffee:

Acidity — High-altitude coffees particularly can have an acidity that reminds you of crisp fruit. Sometimes the prevailing acid is citric acid, reminding you of a lemon or orange. Sometimes the more noticeable acid is malic acid, which is tangy like a green apple or grape. Note that acidity isn’t the same as acidic, which is a measure of pH and not a question of taste.

Aroma — Some coffees, especially natural processed coffees, have really vibrant aromas that smell quite fruity. Your retro-nasal taste receptors interpret these aromas as flavors when you swallow. Common aromas in natural process coffees include blueberries, strawberries, and flowers.

Sweetness — Can you perceive specific kinds of sweet tastes? The actual sugars in a coffee can be noticeable and come across as a gentle sweetness. Sometimes this sweetness is like honey or caramel, but when it’s just like a hint of regular granulated sugar, it can pair with an aroma or acid to add to your brain’s interpretation of a fruity flavor.

Body/Texture — While the brew method often bears on the weight of a coffee in your mouth, different beans, and roast profiles feel differently in the mouth. Does the coffee feel rich and heavy, light or smooth?

More to explorer

What Makes Murakoze Coffee So Special?

Murakoze Coffee is an authentic coffee brand from Rwanda. Murakoze means thank you in Kinyarwanda. Thank you for considering Murakoze Coffee as

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