Coffee is one of the most consumed and appreciated beverages by mankind. Rich in nutrients, it accompanies us on several occasions , such as in the mornings before work or during the afternoons, when energy decreases. However, knowing how to choose coffees is not an easy task, because the bean is complex and has a large amount of aromatic compounds — more than 800, while wine has around 200.

Therefore, in order to taste all the nuances that coffees have to offer, it is important to know the different options available on the market and invest in quality beans with correct preparation. Thus, your taste buds will begin to develop and you will be able to experience new flavors.

With that in mind, we prepared this post with some tips on how to choose Coffee Shop for you to decide on the option that best suits your taste. Enjoy!

Characteristics of a good coffee

To understand what gives the coffee bean its unique flavor and aroma is to understand its complexity. So in this topic, we’re going to introduce the factors that give the drink its unique flavor notes, so you can find out what makes your daily cup so good.

First, you need to understand that there are two aspects that affect the taste of coffee: the origin (where it is grown) and how it is roasted. More than 50 countries produce coffee, and each is different – ​​so it’s important to choose single-origin beans, as blends can cause them to lose their character.

Next, we will present the main characteristics that guarantee the quality of the drink and that you should know before understanding how to choose coffees.

Flavor

This term includes all other parameters and is a general assessment. Flavor is often measured against a standard.

Aroma

This characteristic is the union of all the elements perceptible by smell. Some coffees have a more pronounced aroma — and a higher acidity allows for a better perception of this aspect. Some aromas found are: citrus, fruity and chocolatey.

Sweetness

The sweetness of coffee is felt on the tip of the tongue and can range from zero to high. This element comes from the ripe beans and the caramelization that occurs during the roasting process. Coffees that exhibit a more pronounced sweetness can be drunk without added sugar.

Acidity

It is felt on the sides of the tongue and the roasting point has a great influence on this characteristic. The lighter the roast, the greater the acidity that the drink presents – and the opposite also happens. A fresh, citrusy acidity is desirable and emphasizes the coffee. On the other hand, the sour taste is not pleasant to the palate.

Body

This characteristic refers to the sensation provoked in the mouth by the persistence on the palate. In general, the drink has a light, medium or full body, varying according to the type of blend (mixture of beans) of the coffee.

Beverages that are more viscous and “heavy” in the mouth have a larger body, while light and “delicate” drinks have less body. Darker roasting points produce fuller coffees.

Bitterness

This taste is produced by caffeine and is felt in the back of the tongue. Better quality coffees usually have a light and balanced bitterness.

aftertaste

Finally, this attribute is the sensation left in the mouth after the coffee is drunk. A complete evaluation is made with regard to how long the flavor remains, from the first aromatic perceptions to its end.