Here at Port City Java® we want you to taste the love that goes into each and every cup of our coffee. For the uninitiated or the veteran who would like to brush up on their cupping skills we have broken it down for you here - the terminology used to describe our delectable brews. You now can officially consider yourself KNOWLEDGIFIED™!
Now let's begin!!!
While tasting the coffee you should try to discern whether the flavor, body, acidity and aroma of the coffee is pleasant, or unpleasant. Here are the criteria that most tasters use to judge coffee:
Acidity
Aroma
Body
Flavor
Acidity is a desirable characteristic in coffee. It is the sensation of dryness that the coffee produces under the edges of your tongue and on the back of your palate. The role acidity plays in coffee is not unlike its role as related to the flavor of wine. It provides a sharp, bright, vibrant quality. Without sufficient acidity, the coffee will tend to taste flat. Acidity should not be confused with sour, which is an unpleasant, negative flavor characteristic.
Aroma is a sensation which is difficult to separate from flavor. Without our sense of smell, our only taste sensations would be sweet, sour, salty and bitter. The aroma contributes to the flavors we discern on our palates. Subtle nuances, such as "floral" or "winey" characteristics, are derived from the aroma of the brewed coffee.
Body is the feeling that the coffee has in your mouth. It is the viscosity, heaviness, thickness, or richness that is perceived on the tongue. A good example of body would be that of the feeling of whole milk in your mouth, as compared to water. Your perception of the body of a coffee is related to the oils and solids extracted during brewing. Typically, Indonesian coffees will possess greater body than South and Central American coffees. If you are unsure of the level of body when comparing coffees, try adding an equal amount of milk to each. Coffees with heavier body will maintain more of their flavor when diluted.
Flavor is the overall perception of the coffee in your mouth. Acidity, aroma, and body are all components of flavor. It is the balance and homogenization of these senses that create your overall perception of flavor. The following are typical flavor characteristics:
1. Acidy: Acids increase the sweetness of sugars. Piquant to nippy.
2. Mellow: Salts increase the sweetness of sugars. Mild to delicate.
3. Winey: Sugars reduce the sour taste of acids. Tangy to tart.
4. Bland: Sugars reduce the saltiness of salts. Soft to neutral.
5. Sharp: Acids increase the saltiness of salts. Rough to astringent.
6. Sour: Salts reduce the sourness of acids. Hard to acrid.
Port City Java Cooperative Headquarters • 2101 Market Street • Wilmington, NC 28403 • 910.796.6646
The Port City Java® logo, “globally grown, artisan roasted™”, “a revolution is brewing®”, Fairganic®, and Slush’n Joe®, are all registered trademarks owned by PCJ Franchising, LLC.
