| Coffee Cupping |
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Coffee tasting or coffee cupping involves observing the aromas and tastes of brewed coffee. Though coffee cupping is a professional practice, anyone could do it. The standard procedure of coffee cupping includes sniffing the coffee deeply and slurping the coffee loudly, such that it spreads till the back portion of tongue. Various aspects of coffee’s taste, including the sweetness, body (mouth feel or texture like oiliness), flavor, acidity, aftertaste and sweetness are checked during coffee cupping. Following are some of the aromas used to describe coffee odor during coffee cupping:- 1. Animal-like – This form of odor is comparable to smell of animals. It has a characteristic odor of sweat, hides, leather, fur or urine. 2. Ashy – This has an ashtray like odor – the smell emanated during the fireplace cleaning. 3. Smoky/Burnt – This flavour and odor descriptor is comparable to that observed in burnt food. 4. Medicinal/Chemical – This odor descriptor has the smell reminiscent of medicines and chemicals. 5. Caramel – This flavour is reminiscent of odor produced during sugar caramelization process. 6. Toast-like/Malty/Cereal – It includes odors characteristic of toast, malt and cereal. 7. Nutty – This aroma is similar to the flavour and odor of fresh nuts and not bitter almonds. 8. Floral – This is similar to a flower fragrance and associated with scent of different varieties of flowers including nettles, dandelion, jasmine and honeysuckle. 9. Woody – This descriptor is reminiscent of smell of cardboard paper, oak barrel or dry wood. 10. Rubber-like – This descriptor is characteristic of smell of rubber stoppers, rubber bands and hot tyres. 11. Fruity/Citrus – This aroma resembles the taste and odor of fruit. Highly associated with such an attribute is the natural aroma of berries. 12. Floral – This odor descriptor is reminiscent of flower fragrance and is associated with scent of different flowers that includes nettles, dandelion, jasmine and honeysuckle. 13. Herbal/Green/Grassy – This odor descriptor incorporates three terms that are associated with odors resembling those of green beans, green foliage, fresh green grass, unripe fruit or fresh herbs. 14. Rotten/ Rancid – It includes two terms that are associated with odors reminiscent of oxidation and rancidification of several products. 15. Acidity – The odor associated with it is characterized by an organic acid solution. 16. Sweetness – It is a basic descriptor of taste characterized by fructose and sucrose solutions usually associated with caramel, chocolate and fruity. 17. Saltiness – This odor has a primary taste characterized by solution of salts like sodium chloride. 18. Sourness – The basic taste descriptor has an extremely unpleasant, biting and sharp flavor (such as acetic acid or vinegar). It is usually related with the odor of fermented coffee. We at Sono Coffee strongly believe in maintaining strong and close relationships with its customers, just like the strong flavor and aroma of our coffee beans. We deliver quality and our freshly roasted organic coffee beans are sure to change your mood and enhance your day, both on a personal and professional front. |