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Discussing 3 Coffee Tasting Attributes

 

As a novice coffee taster, my attention has been drawn to the attribute scale (three bars) on the packages used by Thomas Hammer Coffee. The three attributes of coffee measured by these bars are: roast, body, and acidity. Professional coffee tasters know the intensity of these three attributes and their effects on the way coffee is experienced in consumption. As a novice, I do not. I have made it my duty to try a couple of Hammer’s coffees with different attribute scales and learn what it is professional coffee tasters are experiencing. Before I begin, other novices like me may want to know how these attributes are determined. I have briefly researched these attributes and will go over my discoveries here.

The first attribute is “roast.” There are many ways to roast coffee. A large drum roaster using heated air is commonly used in commercial coffee roasting. The three most common levels of coffee roasting discussed are light, medium, and dark. When coffee is roasted, the beans will crack twice. Light roasts occur near, mostly close after, the first crack. Medium roasts occur nearer to the second crack. Dark roasts are after the second crack.

Light roasts, in my own words, should have a conspicuous, organic, coffee bean scent. Without brewing the coffee, its scent may seem fruity to us novice tasters. After brewing, the coffee may have a light almost transparent appearance. It may have a tartness, tasting like freshly picked fruit.

Medium roasts, in my opinion with relation to research, have a stronger coffee scent. There should be less to no fruity organic smell or taste. After brewing, the coffee may appear semi-opaque and have a dominant coffee flavor: not light or heavy. Smooth medium roasts are desired by most coffee drinkers.

Dark roasts, again my opinion, smell like coffee beans seared quickly on a grill, but not burned. Think of little black BBQ lines on the beans. Dark roasted beans are dryer and darker. In my opinion they almost smell like a warm slice of wheat toast with some peanut butter. After brewing, dark roasts may have a nuttier flavor. They appear dark, opaque, usually black, and can have more bitterness.

The second attribute of coffee tasting is the “body.” For the most part, the body of coffee is determined by a drinker’s entire mouth, tongue, and cheeks. It relates to the texture and the viscosity of the brewed mixture. The body of coffee is determined by its presence. For instance: a light smooth coffee without a lingering flavor could be considered to have a weak body; while a heavy stickier coffee with a lingering, smoky flavor could be considered to have a strong body. Professional tasters try to describe the body using flavor with aftertaste and finish.

The third attribute, "acidity", can be difficult to describe. Our tastebuds determine sour flavors on their front sides. Sour taste can be tricky for describing the strength of acidity in coffee. To understand acidity, think of drinking Squirt and then a smooth orange juice. Both drinks are acidic, but Squirt has a tingling sensation, and the orange juice is smooth, sweet, and sour. Something both drinks have is a sour bite. The acidity tends to trigger a desire to bite down. It is the desire to bite or lack of, that helps determine acidity. I have read many descriptions. Tasters should explore this attribute with some subjective tact. It can be tricky.

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