WHAT IS COFFEE "AROMA"?
Coffee aroma refers to the scent or fragrance that is emitted from coffee beans or brewed coffee. It is a complex mixture of volatile compounds that are released during the roasting and brewing processes. These aromatic compounds contribute significantly to the overall sensory experience of coffee, affecting how we perceive its flavor, quality, and freshness. The aroma of coffee can be broken down into different categories, including:

ROASTY
The smell of coffee after it has been roasted, often described as toasted, nutty, or even smoky.

FRUITY
Many coffees, especially those from specific regions, can have fruity or berry-like aromas, such as hints of apple, strawberry, or citrus.

FLORAL
Some coffees, particularly those from high-altitude regions, can have delicate floral notes like jasmine, lavender, or rose.

SPICY
Certain coffees can exhibit aromas of spices like cinnamon, clove, or pepper.

NUTTY
Notes of almond, hazelnut, or other nuts can often be detected, especially in medium-roast coffees.

CHOCOLATY
Some coffees have aromas reminiscent of cocoa, caramel, or vanilla, contributing to a sweeter or dessert-like smell.

EARTHY & WOODY
These aromas can be found in some coffees, particularly those with a more robust or rustic profile.

The aroma of coffee is one of the first senses engaged when drinking it, and it plays a crucial role in how we experience the flavor. The olfactory senses (smell) are closely linked to taste, which is why aroma is such an important part of the coffee tasting process.

WHAT IS COFFEE "BODY"?
Coffee "body" refers to the weight, texture, and feel of coffee on the tongue. It describes whether the coffee feels oily, grainy, watery, or smooth. The body is influenced by the amount of dissolved solids like organic acids, oils, proteins, and fibers, which increase with altitude and density. While origin plays a role, brewing method and roast level have the greatest impact. Coffee body is classified as light, medium, or full. Full-bodied coffees have a rich, buttery, or syrupy feel and retain more flavor when diluted.

LIGHT BODY
Light-bodied coffees have a water-like texture with minimal residue. They are common in coffees grown at low altitudes or in poor soils. Brewing methods using paper filters or quick brew times result in a lighter body by filtering out oils and solids. While light body is often viewed as mild, some prefer its clean and delicate taste. Diluting brewed coffee with water is another way to reduce body.

MEDIUM BODY
Medium-bodied coffees balance the extremes of light and heavy. They offer a smooth, well-rounded texture suitable for daily drinking. Light-bodied coffees can be brewed with a fuller body by slowing brew time and avoiding paper filters. Conversely, naturally heavy-bodied coffees can be moderated using paper filters and shorter brew times.

HEAVY BODY
Heavy-bodied coffees have a rich, thick texture due to higher levels of proteins and fibers. Often grown in high-altitude, volcanic soils, these coffees are prized for their depth and richness. Brewing methods like espresso, moka pot, and steel-filter pour-overs (which retain oils and solids) enhance a coffee’s body, creating a dense, velvety mouthfeel.

WHAT IS COFFEE "AFTER TASTE"?
Aftertaste refers to the flavors that linger on the palate after drinking coffee. Since flavor evolves throughout the experience — from the aroma to the first sip and finally the lingering aftertaste — it can't be captured in a single word. This progression highlights the importance of recognizing how flavor shifts as we enjoy our coffee.