The following will give you an idea of the coffee we roast at the Acoustic. You can also read about what to look for when tasting coffee. We've included some words to describe what you might taste while enjoying this universal brew called coffee.
Soon we will begin to increase our list of blends... those mysterious and too often secret recipies which many establishments hold dear. We encourage you to come up with your own blends. Try mixing the beans from two or three different countries and see what you like. It really isn't mysterious. Instead, develop your own palate and enjoy.
The 4 Primary Descriptive Terms for coffee:
Acidity - Not Corrosive! It's a positive trait & that wake-up flavor you prize so much, Crisp! Snappy! Alive!
Body - Impression of weight or texture, milk has more body than carbonated beverages, Full! Smooth!
Flavor - Distinguishing taste characteristic, Smoky! Spicy! Winey!
Aroma - Smell or fragrance of coffee, apparent as coffee is infused with hot water, Fruity! Nutty!
The following will give you a more detailed description of the beans we normally roast. Some of the beans in this list may be out of stock due to a variety of reasons such as weather, poor crop yield and unfortunately civil unrest in the region. We are currently out of Tanzania Peaberry for instance. We will be adding more blends to our selection as they offer a taste unique to the Acoustic and are often more complex in flavor.
INTERESTING COFFEE DESCRIPTIONS AND TERMINOLOGY
Acidy Sharp tasting. The more "acidy" the coffee is the more of a bite it has. This is with no relation to the actual PH balance.
Aftertaste The taste left in the mouth after coffee is swallowed.
Aged Beans stored for a year or more before being roasted. The time reduces acid while developing body.
Aroma The delicious scent that comes from hot, freshly brewed coffee.
Baked A prematurely developed flavor that is caused by limited roasting at low temperatures.
Bitter An unfavorable taste, noticed on the back of the tongue, that results from overroasting.
Bland A flat, neutral taste.
Body The way a coffee is experienced by the mouth.
Bouquet A medley of aroma, fragrance, and aftertaste of a coffee.
Bright A term used for coffee with enjoyable acidity.
Burnt A term sometimes used for very dark-roasted coffees with bitter taste.
Buttery A full flavored coffee with a oily feeling in the mouth that may bring to mind the richness of butter.
Caramelly A taste that is like cooked sugar syrup, this happens during roasting when a change occurs in the coffee beans' carbohydrate content.
Carbony A burnt taste, this occurs in some dark-roasted coffees.
Chocolatey The taste of delicious, rich chocolate.
Cinnamony A spicy, sweet flavor that suggests cinnamon.
Clean Coffee with unpolluted and clear flavors.
Cocoay Sometimes associated with stale coffee, light flavor of cocoa.
Dead A term used for lifeless coffee, lacking good flavor and aroma.
Delicate Tasted on the tip of the tongue, this is a very fine taste.
Dirty A taste that suggests contamination.
Earthy A taste of the earth, similar to dirty.
Flat A plain taste, without distinct taste or smell.
Flavor The taste of coffee once it has covered the tongue and been swallowed.
Fragrance The smell of brewed coffee, described with terms such as nutty, spicy, and fruity.
Fruity A coffee with a taste and aroma that brings to mind fruit.
Grassy A coffee that tastes and smells of fresh cut grass.
Green A sharp tasting coffee, this occurs from early harvesting and not roasting the beans long enough.
Groundy A stale, earthy tasting coffee.
Hard A term sometimes used when a coffee smells of iodine.
Harsh A coffee that is hard in flavor.
Hidy Due to beans' being stored close to animal hides, causing a coffee tasting of leather.
Lifeless A term describing coffee that does not have acidity, caused by not brewing long enough.
Light An adjective used to enhance descriptions of smell and taste.
Mellow A smooth flavor, without acidity.
Mild Not having a distinct flavor.
Muddy A bland flavor resulting from unsettled grounds.
Musty A coffee that tastes and smells of mildew, caused by being poorly dried or not stored well.
Neutral A flat flavored coffee. A positive trait in coffees used as a base for different flavored blends.
Nutty Tasting and smelling of roasted nuts.
Papery A term used for light-roasted brews, that do not have the robust flavors of darker brews.
Past-Croppish Coffee that has flavors of straw and wood, this is from green bean being stored too long.
Rancid A coffee that has a strong sour flavor.
Rich Coffee with luxurious aroma and intense flavors.
Rioy A nasty flavor that brings medicine to mind. Rioy flavor is sometimes associated with coffees from Brazil's Rio growing district.
Rough A salty or sharp flavor, that causes one to be thirsty.
Rubbery A burnt rubber taste, sometimes resulting from coffee berries that have dried before they are picked.
Soft A coffee that does not have acidity.
Sour A coffee that has a strong sour taste.
Spicy A lively flavor that makes one think of sweet and savory spices.
Stale The flavor of coffee from roasted beans that have been stored for too long.
Stinker One destructive bean that affects the flavor of a batch of roasted coffee.
Strawy A coffee that tastes of straw.
Sweet A smooth flavor that has no kind of contaminates.
Taint A unwanted flavor from chemical changes in the coffee, that happens during growing, processing, or roasting.
Thin Not having flavor, body, or acidity, sometimes due to underbrewing.
Toasty A coffee with an appealing taste and scent that may bring to mind toast.
Turpeny A taste like turpentine.
Vinegary A tart, biting flavor, like that of vinegar.
Watery A coffee that has been brewed with too much water.
Wild A coffee that has brash or spoiled flavors and odors.
Winey A term that suggests acidic flavors, a coffee that is full-bodied and eloquent.
Woody A coffee that has flavors and scents of wood, caused by storage in a wooden structure.
|
