Coffee Acidity and Body – Words That Describe the Coffee Drinking Sensory Experience

by guest blogger

Coffee growers, exporters, roasters, and marketers use specific words to describe the way the attributes of a particular coffee will be experienced by the senses of the coffee drinker.

The terms aroma and taste (or flavor) are pretty straightforward in meaning.

Acidity and body, however, take on a more complex definition.

What is “acidity”?

In Arabica coffees it is a positive flavor attribute.
It does not necessarily correlate to the coffee’s actual pH but is the result of the acids present.
It refers, instead, to the lively, bright, cleansing feel to the tongue and palate.
Acidity has to do with the attribute that determines a coffee’s intensity.
It is rated as low, medium, or high.
A lower acidity equates to a more intense coffee profile. It lingers longer.
Coffee with a higher acidity is livelier but less intense.
To a great extent, acidity is to coffee what dryness is to wine.
Different coffee origins have different acidity.

What is “body”?

Body has to do with the feel of a coffee’s weight, texture, or density to the mouth and tongue
It is the “strength” or character.
It is described as light, medium, or full (heavy)
A full bodied coffee will feel and taste as if lingering on the tongue and in the mouth after swallowing. A light bodied coffee will not.
Many coffee “connoisseurs” prefer a lighter bodied coffee in the morning hours or in warm weather. They prefer a heavier bodied coffee in the afternoon hours or in cool/cold weather. A balanced coffee has each attribute noticeable to the same degree, no particular one predominates.

Coffee is a very interesting trade. Consumer consumption takes place after a long series of exchanges from farmer to miller to intermediaries to roaster to brewer. The final experience is not dependent on a single actor in the chain of events required to deliver coffee into the hands of consumers.

It is a very good thing that the coffee industry has many standards in place to ensure quality from A to Z, literally. It is also very helpful that the trade is well aware of high consumer expectations associated with specific coffee names, countries, regions and even trees. This all helps keep the quality standards high. It is one more reason why enjoying the best possible coffee is a worthwhile experience!

Purchase coffee as soon after it has been roasted as possible. Ideally speaking, purchase it freshly roasted every 2 to 4 weeks to ensure that superb cup of coffee.

So, regardless of what acidity and body your palate prefers, are you now ready to enjoy a cup of specialty coffee?

Timothy (“Tim”) S. Collins, the author, is called by those who know him “Gourmet Coffee Guy.” He is an expert in article writing who has done extensive research online and offline in his area of expertise, coffee marketing, as well as in other areas of personal and professional interest.

Come visit the author’s website: http://www.ourgourmetcoffee.com

Author: Timothy S. Collins
Article Source: EzineArticles.com
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