Encyclopedia Category
Coffee Sensory & Tasting
Sensory and tasting is how we describe and evaluate coffee. From professional cupping protocol to the flavor wheel, this category explains acidity, body, sweetness, and the language of tasting notes, so you can recognize and articulate what's in your cup.
Cupping Protocol
Cupping is the standardized method professionals use to evaluate coffee. Grounds are steeped in hot water, the crust is broken to smell the aroma, and the coffee is tasted at different temperatures as it cools.
Cupping scores aroma, flavor, acidity, body, balance, and aftertaste. It lets roasters and buyers compare coffees side by side on equal terms.
Acidity, Body, and the Flavor Wheel
Acidity is the bright, lively sensation, often described as citric or malic. Body is the weight and texture, from tea-like to syrupy. Sweetness balances both.
The SCA flavor wheel maps tasting notes from broad categories like fruity and floral down to specific descriptors like blueberry or jasmine, giving tasters a shared vocabulary.
All Sensory & Tasting Articles
Browse every encyclopedia entry in this category.
Frequently Asked Questions
What is coffee cupping?
Cupping is a standardized tasting protocol used to evaluate coffee by steeping grounds in hot water, breaking the crust, and tasting as the coffee cools.
What is acidity in coffee?
Acidity is the bright, lively, often fruity sensation in coffee. It is desirable in specialty coffee and is not the same as bitterness or sourness from under-extraction.
What is body in coffee?
Body is the weight and texture of coffee in the mouth, ranging from tea-like and light to syrupy and heavy. Immersion methods often produce more body.
How do I describe what I taste in coffee?
Use the flavor wheel to move from broad categories, like fruity or nutty, to specific notes like blueberry or almond. Tasting intentionally and comparing coffees builds the skill.
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