We all love it. We wake up breathing in the aroma of the first cup of coffee, enjoying every sip. But how do we know if our coffee is good or bad? How do tasters decide which variety deserves the highest praise?

Taste
To describe the taste of coffee, tasters say “rich,” “complex,” “harmonious,” “has character,” and their imagination is limitless. But the basis of flavor is caffeine, on which all other tastes depend.

Flavor
The lion’s share of taste is aroma. Tasters call it an “overture to coffee. It is most intense when it has just been roasted and ground.

Acidity
Acidity is one of the special terms, it means a pleasant sharpness of taste, which emphasizes the high quality of the beverage. Please do not confuse this with the sour taste of low-quality coffee.

Bouquet
The bouquet is a harmony of taste and aroma, a symphony of aroma and flavor notes, flavor nuances and aftertaste, which supplement rather than contradict each other.

Aftertaste
That pleasant feeling that remains in the mouth after the last sip. Coffee tasters borrowed this term from winemakers.

Fullness
Fullness, consistency, comparative density, extractability and fullness are synonyms, and they mean one of the qualities of good coffee. And tasters use milk to determine the fullness of a variety. If after adding milk to coffee, the taste of milk predominates in the drink, it is a light coffee. If the milk is faint, the coffee is full-bodied, full-bodied. This kind of extractive coffee is usually obtained from high-mountain plantations. Processing, roasting, and the entire manufacturing process also affect the extractivity.

Balance
A balanced or harmonious coffee is one in which no single flavor predominates over the others.

Complexity
Complex coffee drinks are defined as coffee drinks which taste is changeable, its tints layering and replacing each other. This variety of tastes gives coffee connoisseurs the greatest pleasure.