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:
“To the indefinite, uncertain mind of the American radical the most contradictory ideas and methods are possible. The result is a sad chaos in the radical movement, a sort of intellectual hash, which has neither taste nor character.”
—Emma Goldman (1869–1940)
“Absolute catholicity of taste is not without its dangers. It is only an auctioneer who should admire all schools of art.”
—Oscar Wilde (1854–1900)
“Good taste is either that which agrees with my taste or that which subjects itself to the rule of reason. From this we can see how useful it is to employ reason in seeking out the laws of taste.”
—G.C. (Georg Christoph)