The Components of Coffee Taste

  • 13 January 2025
  • Marisela Hernandez

Why do coffees taste so different?

The answer might seem simple, but many coffee enthusiasts aren’t aware of the wide range of factors that influence coffee’s flavour. One key factor is the region where the coffee plants are grown. There are three primary coffee-growing regions around the world—Latin America, Africa, and Asia—and each region has its own unique climate, altitude, and soil conditions, all of which play a role in shaping the flavour profile of the beans. For example, beans grown at higher altitudes tend to have more acidity, while beans grown in warmer, lower altitudes may have a smoother, fuller body.

Although coffee cherries come from the same type of plant, there are many different varieties of coffee. Some of the most popular include Bourbon, Castillo, and Geisha. Each variety has its own distinct characteristics, and depending on the variety, the beans can differ in flavor, size, and shape. The most common types of coffee beans are Arabica, Robusta, Excelsa, and Liberica. Arabica beans are known for their mild, nuanced flavours and are often considered higher quality, while Robusta beans have a stronger, more bitter flavour and higher caffeine content.

Processing, Roasting and Brewing

Next, let’s explore the more exciting factors that influence coffee’s flavour: the processing method, roasting and brewing style.

The coffee processing method refers to how the beans are extracted from the coffee cherries after harvesting. There are several methods, including natural (dry) processing, washed (wet) processing, honey processing, and wet-hulled processing. Each method can affect the flavour of the beans in different ways. For example, natural processing tends to result in a sweeter, fruitier flavour, while washed processing produces a cleaner, more acidic cup.

Roasting is another critical factor. During the roasting process, chemical reactions occur, including the Maillard reaction and caramelization, which develop the aroma, flavour, and colour of the beans. The roasting level—light, medium, or dark—can drastically alter the taste. Light roasts tend to emphasize the bean's original flavours, while darker roasts bring out richer, more caramelized tastes.

Finally, the brewing style plays a significant role in determining the taste of your coffee. As we discussed in our previous blog, Top 5 Brewing Methods, different brewing techniques—such as drip, French press, espresso, or pour-over—extract the flavours from the coffee in unique ways, allowing for different flavour profiles and intensities. The grind size, water temperature, and brewing time also contribute to the overall taste.

How can we describe the taste of coffee?

When it comes to describing the taste of coffee, two key elements work together to create the full flavour experience: taste and aroma.

Taste refers to the basic flavours we detect on our tongue, such as acidity, bitterness, sweetness, and body (mouthfeel). These are the direct sensations that contribute to the overall flavour profile of the coffee.

Aroma, on the other hand, encompasses the smells we perceive when we inhale the fragrance of the coffee. Our sense of smell plays a crucial role in how we experience flavour, as much of what we "taste" is actually based on aroma.

Together, taste and aroma combine to form the complex flavour profile of the coffee, which can range from fruity and floral to nutty and chocolatey, influenced by factors such as the coffee's origin, processing method, and roast.

Acidity is one important element of taste. It is a bright, lively sensation that can manifest as a crisp sharpness at the front of the mouth, a tingling on the tip of the tongue, or a clean, dry feeling at the back of the palate and beneath the tongue. This refreshing characteristic is often associated with high-quality, specialty coffees, contributing to a vibrant and dynamic flavour.

 

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