During a blind wine tasting, someone handed me a glass of young red wine and when I tasted it I noticed that dry, almost scratchy sensation on my tongue that lingered for a few seconds before fading away. The instructor explained that what I was feeling was not a flavor but a tactile sensation caused…
Astringency in coffee is a characteristic that many coffee lovers find interesting, although it is often confused with bitterness. This tactile sensation causes dryness in the mouth and is related to phenolic compounds, such as tannins. In this article, we will address how to distinguish astringency from common bitterness in tasting. Through a better understanding…
The SCA flavor wheel is an essential tool in the sensory analysis of coffee. Its design makes it possible to identify and classify the various flavors and aromas present in this beverage. Developed by the Specialty Coffee Association, this wheel has evolved over time, adapting to the needs of coffee professionals. Its use facilitates communication…
Acidity in coffee is one of the most important characteristics affecting its flavor and aroma. It is often described as a bright and refreshing quality that can add extra complexity to the tasting experience. This article explores how acidity is produced in coffee and the factors that influence it, from the bean variety to the…