Coffee Information

Coffee major
Characteristics.

Coffee
Beans

 Coarse Coffee Bean
Grind

Coarse grind is good for
percolators and French
Presses.

The French Press is the
traditional preferred brewing
method for many coffee
connoisseurs.

The Press allows coarsely
ground beans to steep in
hot water.
This method results in a rich,
full body coffee with no
residue in the water


Medium Coffee Bean
Grind

Medium grind is used for drip
coffee makers. Drip coffee is
the most common brewing
method.
This method pours near
boiling water medium coffee
grounds to produce coffee.
The result is a smooth
tasting coffee.


Fine Coffee Bean
Grind

Fine grind can be used with
a drip coffee maker but must
be used with a cone-shaped
filter to prevent any sediment
from falling in the pot.
This Fine grind yields a rich
full body coffee


Extra-Fine Coffee Bean
Grind

Extra-Fine grind is used to
brew espresso from an
espresso machine


Bean

The whole bean is for those
individuals that prefer to
grind their own beans
producing a fresh ground
cup of coffee with every pot.


Caffeine

Coffee 77-150 mg caffeine
in 6oz/170g
Tea 40-80 mg caffeine in
5oz/142g
Source: Arizona State
University.

Tip

 For the best cup of coffee
use 2 tablespoons of ground
coffee beans for every 6
ounces of water.

Coffee Major
Characteristics

 Here are the major
characteristics you should be
paying attention to, while
you are tasting your coffee:

Acidity

The sensation of dryness in
the back and under the edges
of your mouth.
This is a desirable quality
and not to be confused
with sour (which is considered
a bad quality of coffee).
Acidity creates a lively,
bright taste which,
without it, the coffee
would taste flat.

Aroma

Without aroma, we could
only taste sweet, sour,
bitter and salty.
This is where we get the
subtle differences
such as floral, nutty or
fruity.

Body

The way the coffee feels
in your mouth, such as
thin or heavy.
The best way to describe
it is the comparison to how
whole milk feels in your
mouth compared to water.

If you are unsure as to
the level of body in the
different coffees, add an
equal amount of milk to
each one and the one
with the heavier body
will retain more of its
flavor when diluted.

Flavor

This is the overall perception
of the three characteristics
above.

Flavor can be rich (full bodied),
complex (multi-flavored),
or balanced.
(no one characteristic over
powers the other.

Desirable Taste
Qualities

 Bright or Dry

Highly acidic leaving
a dry aftertaste

Caramelly

Caramel like or syrupy.

Chocolaty
Aftertaste similar
to unsweetened
chocolate.

Earthy

An earth like quality
(sometimes unfavorable).

Fragrant

An aroma ranging from
floral to nutty to spicy, etc.

Fruity

Having a citrus or berry
scent.

Mellow

A smooth taste lacking
acidity but not flat.

Nutty

Similar to roasted nuts.

Spicy

An exotic aroma of
various spices.

Sweet

A lack of harshness.

Winery

Aftertaste resembling
a mature wine.

Undesirable Flavor
Qualities

 Bitter

Aftertaste perceived on
the back of the tongue.

Bland

Neutral in flavor.

Carbony

Burnt charcoal flavors.

Earthy

A musty, soil-like
quality.

Flat

Lacking aroma, acidity,
and aftertaste.

Grassy

Aroma and taste of grass.

Harsh

A caustic, raspy quality.

Muddy

Thick and flat.

Musty

Slightly stuffy smell
(sometimes desirable
in aged coffees).

Rubbery

A smell of burnt rubber.

Sour

A tart flavor such as
unripe fruit.

Turpeny

A flavor resembling
turpentine.

Watery

A lack of body.

Wild

A gamey flavor.

Index

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Coffee Characteristics,
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