Taste
- Acidity - A basic taste characterised by the solution of an organic acid. A desirable sharp and pleasing taste particularly strong with certain origins as opposed to an over-fermented sour taste.
- Bitterness - A primary taste characterised by the solution of caffeine, quinine and certain other alkaloids. This taste is considered desirable up to a certain level and is affected by the degree of roast brewing procedures.
- Sweetness - This is a basic taste descriptor characterised by solutions of sucrose or fructose which are commonly associated with sweet aroma descriptors such as fruity, chocolate and caramel. It is generally used for describing coffees which are free from off-flavours.
- Saltiness - A primary taste characterised by a solution of sodium chloride or other salts.
- Sourness - This basic taste descriptor refers to an excessively sharp, biting and unpleasant flavour (such as vinegar or acetic acid). It is sometimes associated with the aroma of fermented coffee. Tasters should be cautious not to confuse this term with acidity which is generally considered a pleasant and desirable taste in coffee.
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Famous quotes containing the word taste:
“Our taste is too delicate and particular. It says nay to the poet’s work, but never yea to his hope.”
—Henry David Thoreau (1817–1862)
“What studied torments, tyrant, hast for me?
What wheels, racks, fires? What flaying, boiling
In leads or oils? What old or newer torture
Must I receive, whose every word deserves
To taste of thy most worst?”
—William Shakespeare (1564–1616)
“Incompatibility. In matrimony a similarity of tastes, particularly the taste for domination.”
—Ambrose Bierce (1842–1914)