Get to know the world of coffee aromas and discover how cultivation, harvesting, processing and preparation shape the taste of your coffee.
Coffee is one of the most complex natural products, with over 800 different aromas, while wine is composed of only about 400. This diversity of aromas ensures that good coffee tastes diverse and varied. The spectrum ranges from dark chocolate and caramelized hazelnuts to fruity wild berries and floral notes like jasmine – all without added sweeteners or artificial flavors.
We discover the flavor diversity of coffee during so-called cuppings, which are comparable to wine tastings. Here, you sip and smell your way through countless aromas in a variety of combinations. Coffees can be reminiscent of tropical fruits, honey, mint, peanuts, or flowers. Some aromas only become apparent when the coffee has cooled or simply through smell.
The taste of coffee is influenced by several factors. The coffee variety plays a major role: Arabica coffee tastes milder and more nuanced than Robusta coffee. Growing conditions such as temperature, rainfall, sunshine intensity, and soil conditions during the harvest year also leave their mark on the flavor. Harvests from different years from the same growing region can vary in flavor.
Influence of cultivation, harvest and processing
In addition to the growing conditions, the harvesting method and especially the subsequent processing of the coffee cherries also have a significant influence on the coffee's flavor. Specialty coffees are grown in mild high-altitude climates near the equator, where the coffee cherries ripen more slowly and have more time to mature. At harvest time, only the red cherries are hand-picked and carefully processed. Transportation, storage, and, above all, roasting also play a crucial role in the coffee's flavor profile. Darker roasted coffees taste more chocolatey, as the longer roasting process allows for more caramelization.
The taste of your coffee depends not only on cultivation and roasting, but also significantly on the preparation. The same coffee can taste different depending on whether it's prepared with a French press or an AeroPress. The grind, water temperature, and the coffee-to-water ratio influence whether your coffee tastes too thin, too bitter, or just right.
Perception and description of coffee taste
The enjoyment of coffee is often difficult to describe. The enjoyment of coffee increases when you can describe the flavor impressions and the variety of the coffee in detail. The so-called "Flavor Wheel" of the Specialty Coffee Association of America (SCAA) is helpful in this regard. The holistic perception of taste is composed of the components "aroma" and "taste." The classification of flavors is value-neutral and says nothing about the quality of the coffee. For example, the category "sour" indicates the liveliness, sweetness, and freshness of the coffee.
We perceive taste through our tongue and can differentiate between sweet, sour, salty, and bitter. Bitter substances play a minor role in classifying coffee, as they are usually masked by the other three flavors. Since we humans only distinguish four flavors on our tongue, we perceive food primarily through our nose. When tasting, the aromas are perceived directly via the receptors in the nose and throat.
The Flavour Wheel and its categories
The Flavor Wheel consists of the main aroma categories, which can be broken down into more specific characteristics. Subcategories such as "berry," "floral," or "nutty" make the flavor classification more comparable and tangible. The final level involves direct aroma comparisons to other foods or characteristics, such as apple and lemon under "citrus fruits," or blueberry and blackberry under "berry." Aromas such as "woody," "ashy," or "musty" can also be identified and are typical descriptions of Robusta coffees.
