Coffee Aroma: Mastering The Art Of Scent Description

Coffee is a beverage with a rich and varied flavour profile, and its aroma is an essential aspect of its overall character. The aroma of coffee is the smell it emits after hot water has been added, and it can be fruity, spicy, floral, winery, earthy, nutty, or sweet. The fragrance of ground coffee beans, on the other hand, is known as its fragrance. Coffee's fragrance and aroma are distinct from its flavour, which is the combination of tastes perceived while the coffee is in your mouth. Understanding these nuances allows coffee enthusiasts to interpret coffee descriptions, leave accurate reviews, and convey the taste of a brew to others.

Acidity: Bright, lively, sharp, thin, flat, mild, neutral, or crisp

Acidity is a primary flavour sensation in coffee, and it is desirable. It is often described using words like bright, lively, sharp, thin, flat, mild, neutral, or crisp.

Acidity is detected as a pleasing sharpness towards the front of the mouth, a numbing sensation on the tip of the tongue, or dryness at the back of the palate and/or under the edges of the tongue. It is not related to the pH level of the coffee.

Coffee with high acidity is described as bright and crisp, with a pleasant, sharp, and tangy aftertaste. It is often likened to the sensation of drinking dry wine. The acidity of a coffee depends on the growing region and the way the bean is processed and roasted. Coffee grown at higher altitudes and in volcanic soils tends to be higher in acidity. The roasting process also influences acidity levels—the darker the roast, the lower the acidity.

Acidity is one of the major characteristics used by coffee professionals to describe the taste of a coffee, along with body, aroma, sweetness, bitterness, and aftertaste. It is an important aspect of a coffee's flavour profile, adding a bright and lively quality to the brew.

Fragrance: Floral, spicy, fruity, winery, woody, nutty, or earthy

When describing the aroma of coffee, one might focus on its fragrance. The fragrance of coffee can be described in terms of its floral, spicy, fruity, winery, woody, nutty, or earthy qualities.

Floral fragrances are typically classified as the broadest and most popular aromatic fragrance family. They are often used as the heart notes of a perfume and are blended with notes of citrus, fruit, wood, and musk to create a diverse olfactory signature. Blooming scents of rose, jasmine, and peony are common, as are powdery, delicate florals with creamier undertones.

Spicy fragrances provide a unique, fiery impression. They can include notes of sparkling citrus, jasmine, cinnamon, clove, and coconut, among others. Spices have a rich history, dating back to ancient trade routes when they were valuable commodities. They have been used in perfumes to add an unexpected tinge of exoticism to warm, amber-based fragrances and a dash of freshness to florals.

Fruity fragrances are perfect for summer. They can be light, bright, and wearable, evoking a sunnier spirit. Examples of notes in fruity fragrances include strawberry, plum nectar, apple blossom, and grapefruit.

Winery fragrances refer to the aromas of wine, which can be more diverse than its flavors. Wine can have fruity, earthy, leathery, floral, herbal, mineral, and woody flavors. In wine tasting, the terms "aroma" and "bouquet" are used to distinguish between the smells unique to the grape variety (aroma) and those that develop through fermentation and aging (bouquet).

Woody fragrances are characterized by notes derived from wood materials such as trees, roots, resins, moss, and some leaves and grasses that hold earthy qualities. They tend to be rich and warm, often forming the base of a scent. Examples of woody fragrances include cedarwood, vetiver, and sandalwood.

Nutty fragrances can be quiet, tasteful, and clean. They may be created using the heliotrope plant or its synthetic counterpart, heliotropin, which can smell like marzipan.

Earthy fragrances are a subcategory of the woody fragrance family and refer to plant life with an earthy tone and aroma. Roots, moss, and grass define these scents, with patchouli, oakmoss, and vetiver as significant essential oils. They can be extremely grounding, with a smell that closely imitates nature.

Aroma notes: Citrus, fruity, floral, chocolate, vanilla, caramel, or nutty

Citrus notes are often derived from hesperidic fruits, such as lemon, orange, bergamot, grapefruit, and mandarin. These fruits are typically expressed or cold-expressed to preserve their freshness. Citrus fragrances are usually complemented by floral notes, resulting in a scent that is both refreshing and elegant.

Fruity notes, beyond citrus, have become increasingly popular in recent years. They provide a refreshing and succulent feel to fragrances. Common fruity notes include berries and other non-citrus fruits. These notes often complement floral scents, adding a touch of sweetness and juiciness.

Floral notes are diverse and can range from the banana top note of ylang-ylang to the caramelic facets of lavender. Flowers like rose and jasmine are prized for their exquisite essences, while other flowers such as violet, lotus, and water lily produce more expensive absolutes. Floral scents add a romantic and feminine touch to compositions.

Chocolate notes can evoke the aroma of cocoa beans or the indulgent experience of consuming chocolate treats. They are often associated with gourmand fragrances and can be either sweet or bitter, depending on the type of chocolate used.

Vanilla is a versatile note that can be found in both feminine and masculine fragrances. It adds a hint of warmth and sweetness to a composition without being overpowering. Vanilla perfumes can range from spicy-sweet to fresh and floral interpretations.

Caramel, with its rich, creamy, and buttery scent, enhances the sweetness of floral compositions. It is often associated with gourmand perfumes and can evoke the sensation of caramelized sugar or dulce de leche.

Nutty notes, such as almond, peanut, and hazelnut, provide an earthy and anchoring element to fragrances. They blend well with ethereal or woody notes, creating a unique and intriguing aroma.

Body: Thick, full, thin, balanced, buttery, or robust

When describing the body of a coffee, you are referring to how thick and flavoursome it is. This is one of the four characteristics that professional coffee roasters score when rating a coffee in a cupping competition, along with flavour, aroma, and acidity. The body is independent of the roast level, and some coffees are known for their body, such as Colombian coffee and other Central and South American varieties. Robusta beans, on the other hand, have very little body.

The body of a coffee relates to the texture or heaviness of the coffee in the mouth. It can be described as oily, buttery, or thin, and it can be determined by the coffee's origin, with some varieties having a heavier body than others. The degree of roast also plays a role, with the body peaking in medium-dark roasts and decreasing as the roast continues.

When tasting coffee, swish it around your mouth to get a sense of its heaviness, tactile richness, or thickness. If the coffee feels like you could chew on it, it has a body. If it doesn't linger on your palate, it doesn't have much body. For example, a coffee with a thick body might leave a coating on your tongue or a strong impression of texture, whereas a thin-bodied coffee will be more akin to water in consistency and mouthfeel.

Describing the body of a coffee is a subjective task, and each person who tastes the same brew will likely describe it differently. However, by paying close attention to how the coffee feels in your mouth, you can begin to identify and describe its body.

Aftertaste: Crisp, sharp, pleasant, dull, bitter, or mild

The aftertaste is the final sensory experience of drinking coffee. It is the last thing you will remember once your mug is empty. It is the moment that leaves a lasting impression in your memory.

Crisp Aftertaste

Acidity in the aftertaste can be crisp and bright. If the coffee is under-extracted, you may feel a light burn that travels down your throat.

Sharp Aftertaste

Bitterness in the aftertaste is rarely desirable. It is often harsh and biting and can create a slight scratchy feeling as you swallow. It is usually the result of over-roasting or over-extraction.

Pleasant Aftertaste

Sweetness in the aftertaste is always a delight. A coffee that goes down with a pleasant sweetness is likely to leave a hint of that sweetness for you to savour.

Dull Aftertaste

Under-extracted coffee is likely to produce a dull aftertaste that leaves a bit of a sting.

Bitter Aftertaste

Over-extracted coffee will probably leave you with a heavy, dark bitterness for a short while after each sip.

Mild Aftertaste

A well-balanced coffee will have a mild aftertaste that lingers for a while, leaving you with a pleasant sensory experience long after your mug is empty.

Frequently asked questions