للقهوة الحسية للخواص المصطلحات بعض
• Sweetly Floral
reminiscent of a fragrant flower, such as jasmine .
• Sweetly Spicy
reminiscent of aromatic spices such as cardamom ..
Sweet sensation as in citrus fruit or as a dry sensation as
in a berry fruit .
Either alliaceous-type reminiscent of an aromatic
vegetable such as onions or legume-type sensations
reminiscent of green vegetable such as cabbage .
reminiscent of candy or syrup.
reminiscent of roasted nuts.
Similar to toasted cereal grains.
Odor taint that produces dirt-like aftertaste
also called dirty or groundy.
A distinct herbal taste like mowed alfalfa
combined with the astringency of green grass.
A tallowy and leather-like odor.
A moldy odor.
Common aftertaste in dark roast coffees,
reminiscent of phenolic sensations similar to
reminiscent of either unsweeted
Perceivedالحواس طريق عن يدرك at the anterior sides
of tongue. Sugars combine with salts to reduce
overall saltness of brew.
• Harshصائغ غٌر
Perceived at the back of tongue. Bettering
agents combine with acids to create overall
sourness of brew
• Mellowبالسكر الملح الطعم تداخل
Perceived at the tip of tongue. Salts in coffee
combine with sugars to increase overall
sweetness of brew.
Perceived at the back of tongue. Acids in coffee
combine with bittering agents to increase overall
bitterness of brew.
Perceived at the anterior sides of tongue. Acids
combine with salts to increase overall saltness.
Perceived at the posterior sides of tongue. Salts
combine with acids to reduce overall sourness of
Perceived at the posterior sides of tongue.
Sugars combine with acids to reduce overall
Highly displeasing sour sensation on the tongue.
Highly displeasing taste caused by staling
process after roasting.
Taste fault that produces pronounced
medicinal (iodine-like)flavor. Rubbery
Burnt rubber taste.
Unpleasant wood-like taste.
A mouthfeel sensation caused by a
moderately high level of oily material
suspended in brew.
A mouthfeel that describes a coffee body
and denotes a high level of solid materials