 |
 |
|
|
 |
FAQCoffee is described using many different terms. All are equally important in the coffee industry , however, these four terms are widely used when generally describing coffee: FLAVOR, ACIDITY, BODY, and AROMA. FLAVOR refers to the overall experience or impression you get when you drink a particular coffee. An example would be picking up a hint of chocolate-like or nut-like flavor. Each coffee has it's own special attribute. (back) ACIDITY in coffee is a desirable attribute and is very different than the acidity we are most familiar with, citrus fruit. Acidity in coffee is a mouth-cleansing quality that makes it a great morning or evening treat. Acidity is referred to with terms like crisp, clean, dry, winey, etc. The darker a coffee is roasted the less acidic it becomes. A coffee that is lacking in acidity will tend to be flat and dull. (back) BODY refers to the perceived heaviness or thickness of a coffee. It is sensed at the back of the palate. Body is reduced in too light of a roast and too dark of a roast. Middle roasts tend to bring out the best attributes of a coffee, which are commonly referred to as American, Medium-High, City, Regular, and Viennese, Full City and Light French roasts. (back) |
|
|
Corona Coffee
Roasters |
|