What Makes a Great Ground Coffee?
The aroma and flavor profiles of high quality Brewed Coffee, Breakfast Blend, have high coffee intensity with a roasted character. There may be notes of dark chocolate, nutty, caramel, floral, earthy (musty), tobacco, and woody (tree bark). More notes add complexity, adding to overall quality. There should be no notes of char (burnt, scorched) and the coffee should not smell or taste like left-over coffee grounds, after they have been brewed.
The taste profile is moderately bitter with low sour.
The coffee has moderate astringency and a low-moderate mouthweight.
The coffee is dark brown and has a surface shine.
The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.
One of the basic tastes; often considered harsh and unpleasant in abundance, but a key basic taste for foods like coffee and dark chocolate. Example: Unripened fruit, aspirin and coffee all have bitter components.
One of the basic tastes; often considered sharp, tart and acidic. Example: Lemon juice, vinegar and fermented foods often have a strong sour component.
The tendency of some foods to cause the mouth to pucker; often associated with the presence of tannins or acidity. Example: Red wine, tea, grapefruit juice and pickles can be astringent.
A natural, flower-like aroma or flavor. Example: High-quality vinegar, vanilla, honey, Mandarin oranges and dark chocolate can all have floral notes.
The texture experienced while food is being eaten. Examples include smooth, chalky, grainy or greasy. Example: Super premium ice cream is often described as having a rich and smooth mouthfeel.