We all know and love the taste of coffee. But as your palette becomes more refined you can taste subtle difference in each cup. Counter Culture Coffee has done a great job explaining in great detail the many flavours of coffee.Here's a few things you will taste:
Acidity. A nicely tangy, sharp, wine-like note that’s more prevalent in lighter roasts. Despite the name, it doesn’t have anything to do with actual pH levels, which always hover around 5 or 6 in coffee.
Bitterness. Generally undesirable in coffee, except in low doses. Extra dark or over-extracted roasts will usually have this note.
Sweetness. Indicates the amount of sucrose or fructose in the coffee, which taste like chocolate, fruit, or caramel.
Sourness. Similar to, but not quite the same as acidity. Acidity is a good thing, but sour notes are more harsh and biting, like tasting vinegar.
Body. How the coffee feels in your mouth — thick like whole milk, or thin like water — plus any aftertaste it leaves. If your mouth feels uncomfortably dry after a couple sips, that coffee is called astringent, which is a bad thing.