Tasting coffee is an art form. 

Experience will enable you to detect the different flavours from the coffee bean – differences between different roasts, origins, and flavours of coffee. Much like wine tasting, it has special terms to describe the taste of coffee and to find the perfect balance.  An experienced taster is able  to detect even the smallest hint of flavour and body in each cup of coffee.

With a little practice you can too.  After awhile, you will find that you are better able to work out the differences between each cup of coffee that you drink pointing out different aspects of what makes that cup of coffee special from all the rest.

A simplified version of the main terms below are used to describe certain characteristics of coffee.

5 Main Terms in Tasting Coffee

Acidity/Sourness – is a desirable quality and not to be confused with sour (which is a bad quality)


Darker roasted coffee has less acidity.

  • Dryness in the back and under the edges of your mouth.
  • A ‘lively’, ‘bright’, ‘sharp taste’, ‘bite’, ‘snap’ or ‘tingle’ (Similar to dry white wine) The opposite being ‘flat’ taste.
  • Excessive long lingering bitterness can result from improper grinding, wrong extraction and brewing of coffee.
  • Acids can sometimes result from organic compounds of coffee being overexposed to heat and water (a coffee pots sits on a heated surface for too long) causing the coffee to ‘cook’ resulting in a term called ‘quinic acidulation’.
Aroma – Separate from flavour.
  • How does the coffee smell
  • Words like ‘floral’, ‘nutty’ or ‘fruity’.
Body– The way the coffee feels in your mouth or tongue


·        How does this the coffee sit in my mouth?

·        How much weight is there to the coffee?

·        Does the coffee fill my entire palate with its presence?

  • One way to describe it is the comparison to how whole milk feels in on your tongue compared to water.
  • Try tasting the difference between full cream & reduced fat milk.
  • This exercise will help you notice the sublet differences between a full body and medium bodied coffee.
  • Word like thin, light and heavy are great descriptors
  • A full bodied coffee has a richness of flavour. A coffee that tastes thin and watery without flavour is said to lack body.
  • NOTE: Brewing methods that extract more oils such as an espresso or a coffee press will result in a more full bodied coffee. While a conventional drip machine will produce a coffee with less body because the paper filter tends to remove more of the desirable flavour oils.
Flavour – The overall perception of the 3 terms above.



  • “winy” is a desirable flavour that suggests a hint of red wine. “caramel” taste or a “bitter” component. Some coffees may have a “fruity” quality with a subtle taste of “berry” or “citrus”.
  • It is the overall perception of the coffee and the balance of acidity, body and aroma.
  • When the basic characteristics of acidity, body and aroma complement each other, and no single component overwhelms the other, the coffee is said to have good balance.
Finish – a term brought over from the wine tasting world.



  • Describes the sensation in the palette after you’ve swallowed the coffee (or spit it out as cuppers do after every taste).
  • Some coffees will develop in the finish by leaving a pleasurable taste and/or feel in your mouth that lingers.


The tongue is able to discriminate among the many subtle flavours of coffee along different parts of the tongue that detect different flavours.


Pop into Cirelli HQ Roastery and pick up some tasting cards so that you can start practicing your tasting skills.

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