Coffee Specifics

Most of us think that cup of coffee at the small diner, off of 5th and Main, the fast food restaurant we drive past on our way home from work or even the global coffee corporate giant we all know, is the best that offers coffee. Well, we at Kaffa Abode desires for our customers to be educated on the in's and out's of coffee. So that you may make an educated decision on your coffee choices. Take a look below and learn some basic terms when it comes to coffee.

One of the first things we discuss when it comes to coffee is its:


You’ll be able to taste coffee more knowledgeably if you understand the terms used to describe its flavor and aroma. As you sample different types of coffee, keep these characteristics in mind. Analyzing the aspects of your tasting experience will help you to determine your favorites and your knowledge will sharpen your guests’ enjoyment of the coffee you serve.

  • ACIDITY: This refers to a sharpness of snappiness that you can feel at the edges of your tongue and it’s a positive quality. Sometimes it’s also described as “brightness”. Coffees with less acidity are sometimes called “mellow, but all coffees need some acidity in order to avoid being flat or dull.
  • AROMA: Since our taste bused are only capable of discerning four flavor categories (sour, sweet, salty and bitter), our sense of smell provides all the other dimensions of flavor. Coffee Aroma adds qualities such as smoky, flowery, fruit like earthy or it may remind you of certain berries or nuts.
  • BODY: Even though all coffee is brewed with water, some types fell physically heavier and denser in your mouth. A full-bodied coffee may remind you of having whole milk or cream in your mouth, while a medium or light bodied coffee will be more like skim milk or water.
  • ROAST: Described in detail below, the amount of time that the beans undergo heating has a big effect on their finished appearance and state.
  • BALANCE: This a descriptive word for the way in which the above factors interact. Good coffee beans usually present a high level of balance between acidity and mellowness and they include a complex and satisfying overall aroma and flavor. Coffee with a low balance level would be extreme in one aspect of taste and the experience would feel shallower.
  • FINISH: Taken from the world of wine tasting, the term “finish” refers to the taste and sensation left in your mouth after you swallow. Some varieties of coffee have a cocoa or chocolate finish others leave an aftertaste of fruit, berries or nuts.