Taste Modulation and the 6 Primary Taste Sensations

Through a process called taste modulation, the basic taste sensations interact with one another, depending on the relative strength of each. In gustation, there are six combinations that can occur. Sweet, sour and salt taste interact and form the following combinations:

1. Acids increase the sweetness of sugars – acidy
2. Salts increase the sweetness of sugars – mellow
3. Sugars reduce the sour taste of acids – winey
4. Sugars reduce the saltiness of salt – bland
5. Acids increase the saltiness of salts – sharp
6. Salts reduce the sourness of acids – soury

When systemically describing a coffee taste, first identify which of the six primary coffee tastes most correctly fit the taste modulation sensation on the tongue.

Acidy

Perceived primarily at the tip of the tongue. Created as acids in the coffee combine with the sugars to increase the overall sweetness of the brew.

Mellow

Perceived primarily at the tip of the tongue. Created as the salts in the coffee combine with the sugars to increase the overall sweetness of the brew.

Winey

Perceived primarily on the posterior sides of the tongue. Created as the sugars in the coffee combine with the acids to reduce the overall sourness of the brew.

Bland

Perceived primarily on the anterior sides of the tongue. Created as the sugars in the coffee combine with the salts to reduce the overall saltiness of the brew.

Sharp

Perceived primarily on the anterior sides of the tongue. Created as the acids in the coffee combine with the salts to increase the overall saltiness of the brew.

Soury

Perceived primarily on the posterior sides of the tongue. Created as the salts in the coffee combine with the acids to receive the overall sourness of the brew.

The Effect of Temperature on Taste

Taste, to some degree, depends upon temperature in the brew. For this reason, we aim for consistency in coffee samples when cupping to evaluate taste. Further, the most complete, or accurate, taste profile can be gained by evaluating coffee through a range of different temperatures. Here are three basic taste sensations (Sweet, Salt and Sour) and how they are altered (or not) by temperature.

Sweet

Relative sweetness decreases as temperature increases. Acidy and mellow sensations show the greatest taste change because the influence of the sugars is greatly reduced at higher temperatures.

Salt

Relative saltiness decreases as temperature increases. Bland and sharp taste show a moderate change due to temperature, as the taste influence of the salts is reduced.

Sour

Temperature does not affect relative sourness. Therefore, winey and soury tastes show the least change due to temperature  because the influence of the sour fruit acids is not affected.