Coffee Tasting Terms For Espresso Coffee Makers

One aspect of becoming a true coffee aficionado or espresso coffee maker is to develop the ability to sense and evaluate the coffee after roasting and grinding has been done. In the coffee industry this process is called cupping. Espresso makers are grilled at home need to be able to smell, taste and even feel the thickness and texture (body) of coffee.

Along with some knowledge of the terms, some practice and develop other senses of taste and one can immediately evaluate coffee like a professional. In the process of tasting or cupping is a good first step is recording. In order to record information, one must know the following basic things and how they behave, and this is what we will discuss here. You can check out espresso bar for wedding via for getting more knowledge about espresso coffee.

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1. Aroma: Taste first aroused and perhaps the strongest is the scent or fragrance of coffee. For fans of real coffee or espresso coffee maker aroma may be as pleasant as the drink itself.  

2. Body: The weight or thickness is a good way to describe the body. Another way to describe it is the difference between milk, two percent fat and non-fat milk. It's coffee case it may not be quite that extreme, but the effect is the same. 

3. Acidity: Many think of bitterness when he heard the acidity but they are actually two distinct characteristics.  

This is a basic term that espresso coffee makers can and must use all the cupping (tasting) process. The key here is to use the term along with other descriptive words consistently in the record-making process so that comparisons can be made.