Aftertaste

The sensation of brewed coffee vapors, ranging from chocolaty to carbony, spicy and turpeny, as they are released from the residue remaining in the mouth after swallowing.

Aroma

The sensation of the gases released from brewed coffee as they are inhaled through the nose by sniffing. Ranges from fruity to herby to nutty.

Bouquet

The total aromatic profile of a coffee brew. Created by the sensation of gases and vapors on the olfactory membranes. The result of the volatile organic compounds present in the fragrance, aroma, nose and aftertaste of the brew.

Caramelly

An aromatic sensation commonly found in the nose of the coffee brew. Created by moderately volatile sugar carbonyl compounds found in the vapors released as coffee is swallowed. Reminiscent of sensations from candies or syrups.

Carbony

An aromatic sensation commonly found in the aftertaste of dark roast coffee brews. Created by slightly volatile heterocyclic compounds found in the vapors released when the brew is swallowed. Reminiscent of phenolic sensations similar to a cresol-like substance or pyridine sensations similar to a burnt substance.

Chocolaty

An aromatic sensation commonly found in the coffee brew’s aftertaste. Created by moderately volatile pyrazine compounds found in the vapors released after the brew is swallowed. Reminiscent of either unsweetened chocolate or vanilla.

Complexity

A qualitative description of the gases and vapors present in the fragrance, aroma, nose and aftertaste of coffee’s bouquet, which create variety and contrast in the pattern of sensation on the olfactory membranes.

Flat

A quantitative description of coffee’s bouquet, denoting slightly perceptible gases and vapors in the fragrance, aroma, nose and aftertaste.

Fragrance

The sensation of the gases released from freshly roasted and ground coffee beans as aromatic compounds are inhaled through the nose by sniffing. Ranges from sweetly floral to sweetly spicy.

Fruity

An aromatic sensation commonly found in the cup aroma of the coffee brew. Created by highly volatile aldehydes and esters that become gases at the elevated temperatures of brewing. Noted as a sweet sensation reminiscent of a citrus fruit, or a tart sensation, reminiscent of a berry fruit.

Full

A quantitative description of coffee’s overall bouquet, denoting a complete set of gases and vapors present at moderately pronounced intensities in the fragrance, aroma, nose and aftertaste of the brew.

Herby

An aromatic sensation commonly found in a brew’s cup aroma. Created by highly volatile aldehydes and esters that become gases at the elevated temperatures of brewing. Noted as either alliaceous-type sensations reminiscent of an aromatic vegetable (e.g., onion) or legume-type sensations reminiscent of a green vegetable (e.g., green peas).

Intensity

A quantitative measure of the pungency and relative strengths of the gases and vapors present in the bouquet coffee.

Malty

An aromatic sensation normally found in the nose of the brew. Created by moderately volatile aldehydes and ketones found in the vapors as the brew is swallowed, producing sensations similar to toasted cereal grains.

Nose

The sensation of the vapors released from brewed coffee as they are exhaled by the movement of the larynx while swallowing. Ranges from caramelly to chocolaty to turpeny.

Nutty

An aromatic sensation commonly found in the nose of the brew. Created by moderately volatile aldehydes and ketones found in the vapors released as the brew is swallowed. Produces sensations associated with many roasted nuts.

Rich

A quantitative description of coffee’s bouquet, indicating that a complete set of gases and vapors is present at highly pronounced intensities in the fragrance, aroma, nose and aftertaste of the coffee.

Rounded

A quantitative description of coffee’s bouquet, indicating that an incomplete set of gases and vapors is moderately perceptible in the coffee’s fragrance, aroma, nose and aftertaste.

Spicy

An aromatic sensation commonly found in brew’s aftertaste. Created by slightly volatile hydrocarbon compounds found in the vapor released after the brew is swallowed. Produces sensations reminiscent of wood-spice (e.g., cinnamon bark) or wood-seed (e.g., clove bud).

Sweetly Floral

An aromatic sensation commonly found in the fragrance of roasted and ground coffee beans. Created by highly volatile aldehydes and esters found in the gases (principally carbon dioxide) that escape from the newly ruptured cells of the bean fiber. Reminiscent of a fragrant flower (e.g., jasmine).

Sweetly Spicy

An aromatic sensation commonly found in the fragrance of roasted and ground coffee beans. Created by highly volatile aldehydes and esters found in the gases (principally carbon dioxide) that escape from the newly ruptured cells of the bean fiber. Reminiscent of aromatic spices (e.g., cardamom).

Turpeny

An aromatic sensation commonly found in the coffee brew’s aftertaste. Created by slightly volatile hydrocarbon compounds and nitriles found in the vapor released after the brew is swallowed. Reminiscent of resinous sensations (similar to turpentine-like substances) or medicinal sensations (similar to camphor-like substances).