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Acidity, Bitterness and Aroma


There are many words and adjectives used in the exciting world of coffee. We have explained some of the most important ones to understand its meaning more deeply.

Acidity:

It is a pleasant and positive primary aroma perceived more or less intensely in Arabica type coffees. This feature disappears with an accent roast. Along with aroma and body, it is one of the main parameters used by professional tasters in the sensory evaluation of coffee.

Bitterness:

The primary flavor of coffee provided by caffeine and other substances. It is beautiful within a certain limit. It is usually caused by excessive roasting.

Smell:

Perceived sensation through the mouth/nose combination. Besides creating a pleasant feeling, it is a blend of pleasant scents that can inform, among others, the botanical variety to which the coffee used belongs or the way the fruit is prepared.



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