Distinguishing perceptions about a cup of coffee

The aroma of coffee is the first feeling you get when making coffee, it is the smell of coffee that comes out when the coffee powder meets boiling water. Aroma is a sense of smell that is difficult to distinguish from taste.

Flavor

Is the general feeling of coffee in the mouth. Sourness, sweetness, aroma and body are the elements that make up the flavor of coffee. By perceiving these flavors harmoniously and uniformly by the senses, it creates an overall feeling of the flavor of a type of coffee.

Body

Body is the characteristic of coffee. It is a distinct taste sensation, and is sometimes simply called “mouthfeel”. The body of coffee is the sensation or perception in your mouth and tongue of the taste that is related to the viscosity, weight, thickness, or richness of the oil or the rich, seductive flavor of the coffee.

Body is the texture and consistency, the thickness or oiliness related to the oil of the coffee. For example, when you drink milk, the perception of the overall body of the milk in your mouth will not be the same as when you drink water.

Sweetness of coffee

The sweetness of coffee is felt on the tip of the tongue, the light sweetness of coffee is important because it balances the bitterness and acidity of the coffee. Good coffee will have a natural sweetness that harmonizes the body of the coffee.

Acidity

Acidity, or acidity, does not refer to the pH levels mentioned in school chemistry books, nor is it the same as hydrochloric acid or stomach acid. Acidity should not be confused with sourness, which is an unpleasant, unpleasant taste sensation in a characteristic way. Acidity is a desirable characteristic in premium coffee. Acidity is perceived by the sides of the tongue.

Sourness is a key characteristic of Arabica coffee. Sourness in coffee does not play the same role as it does in relation to the sourness of wine. Acidity in coffee creates a clear, sharp perception of the quality of coffee. Without enough acidity, coffee tends to taste bland. Therefore, acidity creates some of the interesting and distinctive sensations we experience when drinking coffee.

Bitterness

Bitterness is the perception of coffee resulting from the interaction of the compound Trigonelline in coffee with the taste buds located on the back of the tongue. Trigonelline is produced in proportion to the roasting level. Bitterness is often proportional to the dark color of coffee. Bitterness can reduce the acidity in coffee, so it is inversely proportional to the sourness in coffee.

Aroma

The aroma of coffee is the first feeling you get when making coffee, which is the smell of coffee rising when the coffee powder meets boiling water. Aroma is a sense of smell that is difficult to distinguish from taste. The aroma is perceived by olfactory nerve cells in 2 locations, in the nasal cavity that receives the scent of coffee rising and at the end of the nasal cavity, where the nerve cells that sense smell are concentrated.

The aroma of the flavor contributes to the distinction of our taste. Purio Coffee always strives to reach the pinnacle of natural aroma from coffee beans through the process of selecting raw materials from premium green coffee beans to the best processing of roasting, grinding, packaging, and preservation.