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:
“Carlyle has not the simple Homeric health of Wordsworth, nor the deliberate philosophic turn of Coleridge, nor the scholastic taste of Landor, but, though sick and under restraint, the constitutional vigor of one of his old Norse heroes.”
—Henry David Thoreau (1817–1862)
“There seems almost a general wish of descrying the capacity and undervaluing the labour of the novelist, and of slighting the performances which have only genius, wit, and taste to recommend them.”
—Jane Austen (1775–1817)
“And you tell me, friends, that there is no disputing taste and tasting? But all life is a dispute over taste and tasting!”
—Friedrich Nietzsche (1844–1900)