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A good cupper really has to focus on the taste and smell of many flavours at the same time and notice, identify, and describe those flavour sensations. Descriptions can get pretty far-out, like with wine tasting, but there are some key flavour characteristics used to describe and compare coffee.
Acidity : Is the coffee lively (high acidity) or flat (low)? Is it fruity without being sour? Compare Sumatran (low) with Ethiopian (high).
Body : Is the coffee syrupy or watery? Does the texture in the mouth feel like whole milk or skim milk? Compare a Sumatran (full bodied) to a Mexican (light).
Flavour : The over-all perception. What flavours are there? Sweetness is critical and separates the merely good from the absolutely great. It allows other tastes to be appreciated, much like a bit of sugar in lemonade. The list of other flavours goes on forever: chocolate (bittersweet), caramel, wine, nutty, earthy, spicy -- or the not so pleasant: musty, bland, bitter, grassy, rubbery, carbony (burnt).
Aftertaste : Very important. Notice what lingers after swallowing the coffee. Ideally, we look for a finish that is clean, sweet and refreshing.
In the end, there’s no right or wrong. It's largely a matter of preference. So feel free to explore your ideas.
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