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Everyone loves coffee, but do not know how to describe the taste of the same way that the professionals? Why not give it a go?

Some of the terms used – this is not an exhaustive list

Astringent – Depending on your taste with a salty sensation on the sides of the tongue. Salinity caused by the increasingly acidic.

Baggy – often an unpleasant taste in the little coffee roasted that have been stored for long periods in poor conditions.

Baked – A dish with flavor insipid flavor often caused by cooking for too long at a temperature too low.

Beany – The smell associated with insufficiently roasted coffee that has not been able to develop its full flavor.

Bitter – Sharp or biting sensation felt in the back of the tongue, often the result of over roasting coffee.

Bland – in the absence of any flavor characteristics.

Bready – A bread as the taste can occur in pubs that have not been roasted long enough or at a temperature high enough to bring out the flavor oils.

Bright – A drought or sharpness (typical of Central American coffee).

Buttery – rich and bold.

Caramel – suggestive of caramel or caramel.

Carbony – A taste of coal burned.

CHOCOLATE – suggestive of vanilla or chocolate.

Cream – High levels of oil suspended in coffee infusion.

Delicate – A taste for the low subtle feeling soft after just the tip of the tongue.

Dirty – bad odor or smell.

Characteristic earthy smell of soil or dirt often caused when the coffee is stored in the soil after harvest (typical of Sumatran coffees)

Exotic – Unusual aromatic and flavor, such as berries or flowers.

Fermented – Production of an unpleasant sour taste sensation. The result of enzyme activity in green coffee beans for the evolution of sugar acids in the drying process during harvesting.

Apartment – A loss of flavor.

Fragrant and floral – Sottile advice perfume of flowers such as jasmine.

Fruity – A sweet fruity aroma suggestive of berries or citrus.

Grassy – Suggestive of newly cut grass.

Green – A light snack and herbal due to the incompleteness of the sugar compounds in the process of roasting.

Hard – A disc of coffee is not balanced. This is a taste sensation of bitterness on the secondary side of the tongue. Caused by higher than normal rate of acid acids. Standings hardness ranges: strictly soft, soft, softish, softish / hardish, hardish, wheat, Rioy.

Harsh – A disk or caustic taste.

Heavy – above average levels of suspended solids in the infusion.

Herbaceous -. Suggestive onions or vegetables.

Hidey – A smell of leather that occurs when too much heat is applied during the drying process the original coffee beans to break down fats.

Fade – A mixture of life are often the result of oxygen and moisture penetrating the bean fiber after cooking.

Lifeless – flat and thin.

Light – less than the average of the suspended solids in the coffee beer.

Malty – Suggestive of toasted grains.

Mellow – a harmonious, soft and delicate taste lack of acidity.

Muddy – thick and lifeless.

Musty – a moldy smell or evil that may be a good year for the stretch like Java coffee.

Neutral – The lack of a predominant flavor.

Nippy – secondary taste of sweetness, with a feeling of suffocation at the end of the tongue.

Hazel – The smell and flavor of toasted nuts reference.

Grasse – The description of a coffee that has an oily taste.

Oniony – Suggestive onions.

Peasy – An unpleasant taste reminds of peas.

Pungent – A mild prickling sensation on the tip of the tongue, characterized by a Kenya AA coffee.

Point – a coffee with good acidity, body and flavor.

Potatoy – Suggestive raw potatoes.

Pulpeuse – A pungent flavor of fruit such as cherry skins coffee.

Pungent – Description given to a body full of strength and coffee.

Quakery – Suggestive peanuts, often the result of using immature green coffee beans.

Rancid – An unpleasant taste caused by the oxidation of coffee.

Rich – A strong smell of coffee or the smell.

Rioy – A taste of iodine caused by the continued activity of enzymes that occurs when the result in part dies on coffee harvest.

Round – The characteristics of coffee are so well balanced that dominates the taste experience.

Rough – a sensation noted for its secondary network, salty sensation on the tongue.

Gummy – having burnt rubber.

Scorched – A smoke or burning the aroma and taste that occurs when the beans are roasted too quickly at too high temperature because the surface of beans.

Stale – An unpleasant taste caused by oxygen and moisture to penetrate the surface of beans.

Sharp – A salty taste astringent compounds within the tasting coffee.

Smooth – low levels of volatile oil suspended in water.

Soft – A second sense noted the absence of any predominant taste any part of the language, except perhaps for the thin dry.

Sound – A coffee with positive or negative.

Sour – A piercing, more sour acidic taste caused by under-ripe beans.

Spicy – a charming background of cloves or cinnamon.

Strawy – Suggestive of hay or straw, often due to the loss of organic matter during storage of green coffee.

Forte – A coffee, rich in flavor that gives a strong taste.

Sweaty – A coffee that may have been stored improperly resulting in a taste of sweat.

Gently spicy – A charming fragrance of aromatic spices such as cardamom.

Sweet – free of harshness.

Frizzante – A second sense noted mainly acid sensation along the sides of the language of a feeling that has yielded.

Tart – a sour sensation on the tongue folding experience.

Nipple – A taste of cereal, such as beans caused by roasting too quickly that the tanks cards beans.

Grosso – A high level of suspended solids in the beverage that gives a strong feeling.

Thin – A low level of suspended solids in drinking water, giving a sensation.

Tortuous – A coffee with negative qualities ranging from a glass cup.

Turpsy – Suggestive of turpentine.

Unhealthy – coffee with a taste that suggests that beyond them were kept in a dirty environment. The flavor and aroma with a hint of fermentation.

Variety – A qualitative description of the gas present in the aroma, the nose and rear of the coffee mix.

Water – in the absence of the body.

Low – A drink that is not flat, but is definitely not the body.

Vinous – a taste that gives the impression of a good wine.

Wild – A distinctive taste of wood caused by grain storage too long.

Woody – A coffee with an unpleasant smell and taste like wood. This may be due to the loss of organic matter in green beans during storage.