LearnAbout the Starbucks Roast SpectrumThe Starbucks Roast™ SpectrumYears of focus and expertise have led to the Starbucks Roast Spectrum. Each coffee bean requires a unique balance of temperature and time to reach its individual peak of aroma, acidity, body and flavor. Our coffees are classified by three roast profiles - Starbucks® Blonde Roast, Medium Roast and Dark Roast - so you Thethree fundamental tasting terms are Flavor, Body and Acidity. Flavor is the overall impression of aroma, acidity, and body. Body is the "mouth-feel" of the brewed coffee-its weight and texture in the mouth, often described as syrupy, buttery, thin, light, medium, full. Acidity is a desirable quality, referring to t Secaraumum citarasa utama pada kopi adalah fragrance (bau kopi bubuk kering), aroma (bau sedap), flavor (khas bau kopi), body (kekentalan), acidity (rasa asam enak), bitterness (rasa pahit), dan sweetness (rasa manis). Sedangkan indikator lain untuk menilai citarasa adalah keseimbangan rasa, kebersihan rasa, dan keseragaman rasa. Dalamdunia komersil seperti di kedai kopi, kata 'acidity' lebih sering digunakan dibanding 'asam' karena perbedaan impresi diantara keduanya. Acidity didefinisikan sebagai 'brightness' ketika dianggap menguntungkan dan 'sour (asam)' ketika dianggap tidak menguntungkan. Body :Bertujuan mengukur viskositas, atau kekentalan kopi. Kualitas kopi untuk atribut ini ditentukan berdasarkan bagaimana kesannya sebagai cairan di dalam mulut. Pages258 ; Ratings 50% (2) 1 out of 2 people found this document helpful; This preview shows page 158 - 161 out of 258 pages.preview shows page 158 - 161 out of 258 pages. Karenabagi mereka, yang penting hasil akhirnya sesuai dengan rasa serta aroma yang diinginkan. Menurut Wawan, kebanyakan kedai kopi meminta dirinya untuk memasok biji kopi yang punya rasa seimbang. Ia menyebut, "Balance, nggak mau terlalu acid (asam). Maunya yang light, full flavor, beraroma, dan lebih clean after tastenya." tLXU. - Setiap varietas kopi mempunyai ciri khas rasa dan aroma. Cara mengetahuinya adalah dengan coffee cupping. Coffee cupping merupakan istilah untuk proses mencicipi kopi. Pada langkah ini akan diketahui rasa dan aroma kopi yang kamu hendak melakukan coffee cupping, kenali dulu istilah yang kerap muncul saat mencicipi kopi. Berikut rangkum 7 istilah yang patut kamu ketahui. Baca juga Acidity, Aftertaste dan Aneka Istilah dalam Mencicipi Kopi 1. Fragrance Saat mencium kopi bubuk, kamu akan mencium suatu bau. Itulah yang dinamakan fragrance, bau kopi bubuk sebelum diseduh. Bau kopi bubuk bisa beragam misalnya buah, rempah, kayu, rumput, bahkan tanah. 2. Aroma SHUTTERSTOCK/MAVO Ilustrasi barista sedang coffee cupping. Mereka mencium aroma kopi setelah diseduh. Setelah kopi diseduh, kamu juga akan mencium bau. Hal ini disebut aroma. Walaupun berasal dari kopi yang sama, tetapi fragrance dan aroma bisa saja berbeda. Bau yang kamu cium pada kopi bubuk belum tentu akan muncul setelah kopi diseduh. 3. Acidity Istilah dalam mencicipi kopi selanjutnya adalah acidity. Artinya tingkat keasaman. Barista kerap menggunakan istilah acidity daripada tingkat keasaman. Pasalnya kata 'asam' dianggap tidak enak, walaupun bukan seperti itu maksudnya. Terdapat 3 kategori acidity yaitu rendah, medium, dan Flavor SHUTTERSTOCK/KRISTINA SOROKINA Ilustrasi Coffee Tasters Flavor Wheel. Flavor adalah perpaduan rasa dan bau. Dalam dunia perkopian terdapat Coffee Taster's Flavor Wheel atau roda rasa. Menurut Specialty Coffee Association, roda rasa ini berisi rasa dasar dan aromatik murni. Rasa dasar hanya bisa dirasakan oleh lidah, sedangkan aromatik murni merupakan hal yang hanya dapat dicium oleh hidung. Roda rasa ini dapat menjadi acuan atau panduan saat coffee cupping. 5. Slurp Cara mencicipi kopi adalah dengan diseruput atau slurp. Langkah ini penting supaya kopi mengenai seluruh bagian mulut. Mulai dari ujung sampai pangkal sekaligus sisi kiri dan kanan. SHUTTERSTOCK/STOCKPHOTOVIDEO Ilustrasi barista sedang mencicipi kopi dalam coffee cupping. 6. Body Body adalah tekstur kekentalan kopi. Misalnya teksturnya seperti susu, teh, atau air mineral. Kopi dengan body ringan biasanya mudah ditelah, layaknya minum air mineral. 7. Aftertaste Istilah dalam mencicipi kopi berikutnya disebut aftertaste. Istilah ini mengacu pada rasa yang tertinggal dalam mulut setelah minum kopi. Misalnya ada rasa lengket atau sedikit tertinggal di tenggorokan. Bisa juga clean alias tidak ada rasa yang tertinggal di tenggorokan. Selain memahami istilah dalam mencicipi kopi, perlu diketahui juga bahwa tidak ada salah benar dalam merasakan kopi. Terutama dalam menentukan fragrance, aroma, dan flavor. Contohnya, kamu dapat mencium bau kopi seperti wangi jeruk. Namun orang lain bisa jadi mencium aroma wangi rempah. Dapatkan update berita pilihan dan breaking news setiap hari dari Mari bergabung di Grup Telegram " News Update", caranya klik link kemudian join. Anda harus install aplikasi Telegram terlebih dulu di ponsel. When customers are trying to articulate what they are looking for in a great cup of coffee they often struggle to find the words. Master the terms listed in the following cheat sheet and can talk coffee with the most seasoned coffee veterans. Aroma How intense and pleasurable is the aroma when the nose first descends over the cup. Aroma also provides a subtle introduction to various nuances of acidity and taste carbon tones, fruit, flower or herbal notes and the like. Note Aroma is the smell of the coffee when brewed, fragrance is the smell of the ground coffee BEFORE it is brewed. Acidity Acidity is the bright, dry sensation that enlivens the taste of coffee. Without acidity, coffee is dull and lifeless. It is not a sour sensation, which is a defect, nor should it be astringent. At best it is a tart, often rich vibrancy that lifts the coffee and pleasurably stretches its range and dimension. Acidity can be overpoweringly clear and wine-like, as in most Kenyans, sweet and delicate as in many Perus, low-toned and vibrant as in many Sumatras. The darker a coffee is roasted, the less overt acidity it will display. Body Body is the sensation of weight that gives power and persistence to taste. Body can be light and delicate, heavy and resonant, thin and disappointing. Body tends to increase with darkness of roast until it peaks at about medium-dark roast, then it begins to thin again in darker roasts. Flavour and Aftertaste Flavour and aftertaste include everything not suitably described under the categories aroma, acidity and body. An assessment of flavour may invoke general terms like balanced, complex, deep, clean, rough or flat; it may identify specific defects like grassy or fermented; or it may praise positive nuances like winey, fruity or herbal. Aftertaste reflects sensations that linger after the coffee has been swallowed and incorporates finish how characteristics grow, diminish or change as the coffee remains in contact with the palate. Coffee Reviews Aroma, acidity, body, flavor and aftertaste are the standard descriptive categories used by Coffee Review and many professionals when evaluating coffee. Other evaluative systems use as many as ten descriptive categories, but we prefer to use the traditional set of five. Keep in mind that simply because a characteristic, like sweetness, for example, does not appear as a separate category does not mean it is not considered and valued. We consider sweetness in terms of its impact on the acidity category, for example a sweet-toned acidity is valued higher than an overly dry or sourish acidity, flavor, and, very importantly, on aftertaste, where a sweet-toned aftertaste is valued more than a bitterish or astringent aftertaste. We use a rating system of 1 low to 10 high for each of the five categories, reflecting both quantity how intense and quality how pleasing. Overall ratings provide a summary assessment of reviewed coffees and are based on a scale of 50 to 100. Degree or darkness of roast dramatically affects a coffee’s flavor profile. For each roasted coffee, we report its roast level in quantitative descriptive terms based on readings from a specially modified spectrophotometer popularly called an Agtron. Click here to learn about roast color and Agtron numbers. Aroma How intense and pleasurable is the aroma when the nose first descends over the cup and is enveloped by fragrance? Aroma also provides a subtle introduction to various nuances of acidity, taste and flavor bitter and sweet tones, fruit, flower or herbal notes, and the like. Acidity Acidity is the bright, dry sensation that enlivens the taste of coffee. Without acidity coffee is dull and lifeless. Acidity is not a sour sensation, which is a taste defect, nor should it be excessively drying or astringent, though it sometimes is. At best it is a sweetly tart vibrancy that lifts the coffee and pleasurably stretches its range and dimension. Acidity can be delicate and crisp, lush and rich, powerfully tart but sweet, or backgrounded but vibrant, to cite only a few positive ways to characterize it. The darker a coffee is roasted, the less overt acidity it will display. Body Body and mouthfeel describe sensations of weight and texture. Body can be light and delicate, heavy and resonant, thin and disappointing; in texture it can be silky, plush, syrupy, lean or thin. Flavor and Aftertaste Flavor and aftertaste include everything not suitably described under the categories aroma, acidity and body. An assessment of flavor includes consideration of the balance of basic tastes – sweet, bitter and sour in particular, and specific aroma and flavor notes, which are many and can be described by associations like floral honeysuckle, rose, lilac, etc., nuances of sweetness honey, molasses, brown sugar, aromatic wood cedar, pine, sandalwood and above all fruit from bright citrus to lusher, rounder fruit like apricot or plum, or pungent fruit like black currant or mango. Descriptors of flavor may also be global – balanced, deep, delicate, etc. Aftertaste or finish describes reflects sensations that linger after the coffee has been swallowed or spit out. Generally we tend to reward coffees in which pleasing flavor notes continue to saturate the aftertaste long after the coffee is gone, and the sensations left behind are generally sweet-toned rather than excessively bitter or drying and astringent. Overall Coffee Rating The scale for the overall coffee ratings runs from 50 to 100, and reflects the reviewers’ overall subjective assessment of a coffee’s sensory profile as manifest in the five categories aroma, acidity, body and flavor and aftertaste. Overall ratings are interpreted as follows Rating Interpretation 95-100 Exceptional 90-94 Very Good to Outstanding 85-89 Good 80-84 Fair <80 Poor The higher end of our rating system currently calibrates roughly as follows 97+ = Means “We have not tasted a coffee of this style as splendid as this one for a long, long time” 95-96 = Perfect in structure, flawless, and shockingly distinctive and beautiful 93-94 = Exceptional originality, beauty, individuality and distinction, with no significant negative issues whatsoever 91-92 = An very good to outstanding coffee with excitement and distinction in aroma and flavor – or an exceptional coffee that still perhaps has some issue that some consumers may object to but others will love – a big, slightly imbalanced acidity, for example, or an overly lush fruit 89-90 = A very good coffee, drinkable, with considerable distinction and interest 87-88 = An interesting coffee but either 1 distinctive yet mildly flawed, or 2 solid but not exciting 85/86 = An acceptable, solid coffee, but nothing exceptional — the best high-end supermarket whole bean, for example All three qualities - body, aroma and acidity - are very subjective and will be perceived differently from person to person. However, indicators on our product pages are there as a guide to help you make your decision, based on our teams’ opinions. Body = the coffee’s mouthfeel, how gao’ it is not in strength, but in thickness’ – compare drinking regular black tea vs milk tea Aroma = how pleasant’ like a chocolate-y smell vs a burnt chao-ta’ smell and intense faint or strong smells Acidity = how 'sour' it is, BUT acidity is not always bad! compare a red apple and a green apple – while the red apple is less sour, sometimes the sourness in a green apple brings out the flavours’ in it better, a non-sour green apple is not a green apple; same as a red apple, some sourness’ or tartness’ to it is unavoidable, but it adds to the apple taste’ Let’s focus on acidity for now because most people are concerned with their coffee being too sour/bitter. Acidity not only comes from the beans itself, but it is also affected by other factors. The grind size of your coffee All things being equal, the finer your grind size, the more bitter, and less acidic your resulting brew will be. This is because there will be more surface area for extraction to take place, and flavours will more likely be over-extracted, thus giving you a more bitter cup. The brewing time All things being equal again, the longer your brewing time, the more bitter and less acidic your resulting brew will be. This is because again, over-extraction occurs the longer you leave your coffee grounds to brew. Therefore, should you find that your cup of coffee is too acidic, or too bitter, you may want to try adjusting these two variables first to find the perfect balance. If all fails and you still find that your coffee is too acidic for your liking, you may then wish to opt for darker roasted beans. If it is too bitter, then vice versa, opt for lighter roasted beans for more acidity and flavour. These are also just the simplest of ways that you could adjust the taste of your coffee! There are many other factors including temperature and purity of the water, brewing methods, etc, that could affect the taste and extraction of your coffee trust me, it’s a whole 10 other blog posts on its own. An version attempt at our Coffee Glossary Sometimes you need to communicate something to others Terms tend to shift meaning in the coffee industry, but these should be generally comprehensible definitions Note – this is a very early SM page that eventually became our much more complete Sweet Maria’s Coffee Glossary ! Variety and Processing-Related Terms These adjectives relate mostly to the originIn coffee talk, it refers to a coffee-producing region or country; such as, "I was just at origin." Of course "Origin" for most product we use is not... ...more of the coffee and the method of processingThe removal of the cherry and parchment from the coffee seed. Coffee is either wet-processed also called washed or wet-milled or dry-processed also called wild, natural or natural... ...more it dry, wet, or both AcidityAcidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem... ...more. Acidity in relation to taste has nothing to do with acidity in terms of the gnawing pain in your stomach. Acidity in coffee might be described by terms like bright, clear, snappy, dry, clean, wineyA taste term to describe a wine-like flavor with a similar perceived acidity and fruit, and some level of acetic acid. It is found most commonly in East... ...more, etc. Coffees without acidity tend to taste flat and dull, like flat soda. Acidity is to coffee what dryness is to wine. Different varietals s will possess different kinds of acidity, like the wine like high notes of some African coffees versus the crispUsually used as a modifying flavor term, such as "crisp acidity" Crisp can have several meanings, since it modifies other flavor terms. Crisp acidity might mean bracing,... ...more clear notes of high grownHigh Grown, or HG, is a coffee designation that can mean different things in different countries. High Grown, or HG, is the highest quality Mexican coffee designation... ...more coffees from the Americas. Unpleasant acidy flavors may register as sourness. Dark roasts tend to flatten out acidity. This is a key term in coffee tasting! AromaAroma refers to sensations perceived by the olfactory bulb and conveyed to the brain; whether through the nose or "retro-nasally" The aromatics of a coffee greatly influence its... ...more. The aromatics of a coffee greatly influence its flavor profileFlavor Profile implies a graphical impression of a particular coffee, whether it be an artistic portrait or data graph of the perception of flavor compounds. In the case... ...more and comes from the perception of the gases released by brewed coffeeBrewed Coffee refers to all coffee preparations produced by adding non-pressurized water to coffee grounds. Contrasted with espresso coffee, which is produced under pressure, brewed coffee is primarily... ...more. Aroma is greatest in the middle roasts and is quickly overtaken by carbonyA roast-related flavor term, referring to burnt flavors from dark roast levels. For some this is a pleasant flavor if residual sweetness is present, but plain carbon flavor... ...more smells in darker roasts. Green beans can also have a distinct aroma that may hint at their cup qualities. BalanceSuggests a harmony and proportion of qualities, and implies mildness since no one quality dominates. Balance is both an obvious and slippery taste term. It implies a harmony... ...more. A coffee that has several attributes present but does not have one that overpowers others, might be called balanced or mellowA general primary-to-secondary post gustatory flavor characterization, often called "rich" or alternately "smooth" Coffee that has been hanging out in the warehouse, but not really helping out with... ...more. If it simply lacks strong attributes in any significant amount it might be called dull. BodyAssociated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all... ...more. Body is the perceived heaviness of a coffee, sensed on the back of the palate. Extremely light roasts and extremely dark roasts have reduced body, but the term is determined by the type of coffee too. Distinguish between body and the thickness of some brewing methods, like Presspot coffee, where a lot of fine matter floats in the cup after pressing, or EspressoA small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee. In its most stripped-down, basic form, this is... ...more, where a lot of coffee oils are present in a small quantity of liquid. conversely, if you brew using too little coffee, or too coarse a grind, the result will be light on body. Clean. The opposite of wild coffees. Clean-tasting coffees are free of defects, shadow undertones, or varietal distractions. Complexity. Complexity relates to the co-presence of attributes in a coffee. Acidity, body, earthiness, sweetnessSweetness is an important positive quality in fine coffees, and is one of five basic tastes Sour, Sweet, Salty, Bitter, Savory Umami. In coffee, sweetness is a highly... ...more, etc., combine to make a coffee complexThe co-presence of many aroma and flavor attributes, with multiple layers. A general impression of a coffee, similar to judgments such as "balanced" or "structured" ...more. Varietals are often blended to increase their complexity. Flavor. Just a general term to describe the overall impression you get from a coffee. MustyOff aroma and flavor that reminds one of a dank, moldy closet. This flavor can hint at a dangerous coffee mold and should not be consumed. Off aroma... ...more, Dirty, RioyA defect term referring to harsh, acrid, medicine flavors from Brazilian coffees of the lowest order; named for Rio de Janeiro. Result of continued enzyme activity when coffee... ...more, Rough. A bunch of bad words. The first two terms relate to poor storageGreen coffee can be stored much longer than roasted coffee Roasted coffee starts to lose its aromatics in 10 days after roasting. Green coffee can be stored months... ...more conditions, improper aging, or unpleasant earthiness. “Rioy” is an industry term for harshness, pronounced ree-o-ee after Rio De Janiero, like poor quality low-grown Brazilian arabicas. Spicy. Underlying “spicy” accent, either aromatic or flavorful. It might relate to the coffee being natural, the character of the acidity or the two combined. Examples are some Ethiopian and Guatemalan coffees. Wild, EarthyEarthy is a flavor term with some ambivalence, used positively in some cases, negatively in others. Sumatra coffees can have a positive earthy flavor, sometimes described as "wet... ...more, or Natural. Relates mostly to the processing method used, when the fruit of the coffee cherryOriginally coffee literature referred to the fruit of the tree as a "berry" but in time it became a cherry. It is of course neither. Nor is the... ...more is allowed to dry on the beans before removal. Earthiness can also be detected, I presume, based on the soils the coffee grows in there are earthy Indonesian coffees that are wet processed. Earthiness can quickly become dirtiness. Dirty coffee is unpleasant. The winey flavors of some wild coffees are called sourSour is one of four basic sapid in the mouth tastes Sour, Sweet, Salty, Bitter and possibly a 5th called Umami which indicates savory flavors. In coffee, sourness... ...more when it becomes unpleasant. Roast-Related Terms Roast flavors exist alongside varietal flavors, although they often can mask or destroy them. Sweet. Sweet refers to the presence of some caramelly flavors developed in a Full City type roast, in balance with other characteristics of a coffee. An overall pleasantness and balance achieved by good roasting that is sensitive to the varietal character of the bean. Sweet might also refer simply to a varietal characteristic, also called soft, mild, or mellow. Baked or Bready. Under-roasted coffees that haven’t developed their character, or coffees that simply sat in the roaster too long without enough heat. It can also refer to scorched coffees where the outside of the bean is browned and the inside is under-roasted. There’s a particular parched taste that can come with under-roasting too, as with a recent batch of Ugandan Bugisu I roasted recently. BittersweetBittersweet is from the language of chocolate, and describes the co-presence of positive bittering compounds balanced by sweetness. It is directly related to caramelization, but has inputs from... ...more. The bittersweetness of a coffee develops as the roast gets darker and eventually overpowers other flavors. It dark roasts, acidity is reduced until completely absent, while the caramelly taste of burntBurnt flavors in coffee are the result of over-roasting, fast roasting, or roasting in a high-heat environment. This often occurs when the initial roaster temperature when the green... ...more sugars form the stimulating bittersweetness. This is a newer term but I like the way it refers to the strong flavors of dark chocolateA general flavor or aroma term reminiscent of chocolate. But what type? Usually described with more specifics. Chocolate is a broad, general flavor or aroma term reminiscent of... ...more. Its also the quality people love about Peets and Starbucks blended coffees. Burnt Either the pleasant flavor of Dark French or Spanish roasts or the flat taste of burnt rubber in your mouth, depending on how you view such things. Other terms may apply related to brewing and serving attributes or problems. Make up a few. Roast Names Here is Sweet Maria’s list of roast names from lightest to darkest 1. Light Cinnamon Very light brown, dry, tastes like toasted grain with distinct sour tones, baked, bready 2. Cinnamon Light brown and dry, still toasted grain with distinct sour acidy tones 3. New England Moderate light brown, still sour but not bready, the norm for cheap Eastern coffee 4. American or Light Medium-light brown, the traditional norm for the Eastern 5. City, or Medium Medium brown, the norm for most of the Western US, good to taste the varietal character of a bean. 6. Full City Medium dark brown with some slight oily drops, good for varietal character with a little bittersweet. 7. Light French, or Espresso Moderate dark brown with oily drops, light surface oil, more bittersweet, caramelly flavor, acidity muted. 8. French Dark brown oily, shiny with oil, also popular for espresso; burned undertones, acidity diminished 9. Italian or Dark French Very dark brown very shiny, burned tones become more distinct, acidity almost gone. 10. Spanish Very dark brown, nearly black and very shiny, charcoal tones dominate, flat.

pengertian aroma acidity body flavor