Topic: cafe

Espresso 101: The art of coffee

By Ray Huot | October 5, 2007 |

The art of making a great cup of coffee comes not just from choice of bean, but how it is roasted and ground, as well as how much water is used in the brew. Each of these factors have an effect upon the taste, body, acidity, aroma and balance of each cup.

Definitions of Characteristics:

Acidity: this is a tart fruity, almost “lemony” sensation on the tip of your tongue. Also called brightness, it is a highly desirable flavor characteristic. Usually the acidity is best evaluated once the coffee has cooled slightly to a warm/ lukewarm temperature.

Body: this is described as the thickness or the way the coffee feels in your mouth. Some common terms used to describe body include rich, creamy, full, thin, watery, light, heavy, and syrupy.

Aroma: the smell of gases released when the coffee is brewed. Terms used to describe aroma include spicy, wine-like, grassy, musty, earthy, floral, nut-like, or acidic. «Read the rest of this article»

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