We’re thrilled to continue our “Barista Terminology” series on QahwaWorld.com—your go-to resource for mastering the craft of coffee. In Episode 9, we delve into the art of Sensory Evaluation, the professional practice of tasting coffee with intention and precision. From aroma and acidity to mouthfeel and aftertaste, this episode introduces the essential language baristas use to evaluate quality and uncover the unique character of every cup. Whether you’re developing your palate or deepening your sensory skills, these terms are key to truly understanding coffee.
Tasting coffee is more than just a sip — it’s a professional process of assessing aroma, flavor, texture, and aftertaste. Sensory evaluation allows baristas to identify quality, detect defects, and appreciate the depth of a coffee’s profile. In this episode, we explore the essential sensory terms used to describe and evaluate coffee in the most refined way.
1. Aroma
The smell of brewed coffee. It includes notes like floral, fruity, nutty, spicy, caramel, and chocolate. Aroma gives the first impression of a coffee’s character.
2. Flavor
The overall combination of taste and aroma. A complete flavor profile considers acidity, sweetness, bitterness, and balance.
3. Acidity
Often misunderstood — acidity is a positive trait when it brings brightness and vibrancy to the cup. It can be described as crisp, lively, or juicy.
4. Tatlılık
A natural taste that softens acidity and bitterness. Sweetness suggests proper ripening and careful processing.
5. Bitterness
Dengeli olduğunda derinlik katabilen ancak aşırı güçlü olduğunda rahatsız edici hale gelen temel bir tat. Genellikle koyu kızartmalar veya aşırı ekstraksiyon ile bağlantılıdır.
6. Balance
The harmony between acidity, sweetness, and bitterness. A balanced cup has no single dominant trait.
7. Karmaşıklık
Describes a coffee with multiple, distinct flavors that unfold over time — for example, a mix of berries, spices, and floral notes.
8. Body
Kahvenin ağızdaki fiziksel ağırlığı veya dokusu. Hafif, orta veya tam gövdeli olabilir.
9. Mouthfeel
Kahvenin damakta bıraktığı dokunsal deneyim - kremsi, yumuşak, taneli veya sulu.
10. Aftertaste
The flavor that remains after swallowing. Can be pleasant (sweet, clean) or undesirable (bitter, ashy).
11. Clarity
How distinctly the coffee’s flavors are perceived. High clarity reveals the true nature of the bean and origin.
12. Clean Aftertaste
Hiçbir kötü tat bırakmayan kalıcı bir bitiş. Doğru işleme ve demlemeyi gösterir.
13. Intensity
Refers to the strength or vividness of the flavor. A high-intensity coffee is bold and expressive; low intensity may feel flat or muted.
14. Uniformity
Consistency across multiple cups or sips of the same brew. Important in cupping and quality control.
15. Defects
Unpleasant flavors like moldy, fermented, or rubbery notes. Usually caused by poor processing, storage, or roasting.
Related Stories:
Barista Terminology | Episode 8: Customer Service Language in the Café
Barista Terminology | Episode 7: Water & Temperature Control
Barista Terminology | Episode 6: Grind & Extraction Variables
Barista Terminology | Episode 5: Milk Texturing & Latte Art
Barista Terminology | Episode 4: Brew Methods Explained
Barista Terminology | Episode 1: The Coffee Bean – From Seed to Roast
Barista Terminolojisi | Bölüm 2: Barista Araçları ve Ekipmanları
Barista Terminology | Episode 3: Espresso Basics
The post Barista Terminology | Episode 9: Sensory Evaluation appeared first on Qahwa World.
