Understanding certain coffee terms not only allows you to accurately express your understanding of coffee, but also makes your customers or friends feel that you are quite knowledgeable about coffee and a coffee connoisseur.

Flavor is the overall impression of aroma, acidity, bitterness, sweetness, and richness, which can be used to describe the overall feeling of contrasting coffee.

Acidity is the pungent and strong characteristic of all coffee grown on high plateaus. The sourness referred to here is different from bitterness or sourness, and is not related to acidity or alkalinity. Instead, it is a refreshing and lively characteristic that promotes coffee to exert functions such as boosting the mind and cleansing the taste buds.

Body "refers to the taste left on the tongue of coffee after it has been conditioned and consumed. The changes in alcohol content can be divided into light like water to light, medium, high, fatty, and even some Indonesian coffee is as thick as syrup.

Aroma refers to the scent and aroma emitted by coffee after conditioning is completed. Bouquet is a relatively uncommon word, specifically referring to the taste of ground coffee powder. Aroma typically has specificity and is comprehensive. The words used to describe aroma include: caramel flavor, charcoal grilled flavor, chocolate flavor, fruity aroma, grassy flavor, malt flavor, rich, full-bodied, spicy, etc.

Bitter is a fundamental taste sensation, with the sensory area located at the base of the tongue. The bitterness of dark roasting is deliberately created, but the most common cause of bitterness is excessive coffee powder usage and insufficient water. Bitterness is not the word for sour agreement.

Bland coffee, grown in lowlands, typically has a light and tasteless taste. Insufficient coffee powder and too much water in coffee can also cause the same light effect.

Briny [Salty] After brewing coffee, if heated excessively, it will produce a salty taste. Some coffee shops have coffee with this taste.