In general, the taste of coffee can be described by the following four sensory perceptions.

Aroma: The fragrance of fresh ground and brewed coffee can be intoxicating. The aroma originates from flavor oils in coffee that are lifted away during grinding and brewing. Earthy, sweet, young, and spicy are some common descriptions.

Brightness: Analogous to the dry quality sought after in wine, brightness is perceived as a subtle tartness or snappiness felt in the back and under the edges of the tongue.

Body: Not to be confused with strength, body refers to how full or heavy the coffee feels in the mouth. Body is affected by the presence of suspended flavor oils.

Finish: Finish refers to how the coffee flavor develops in the mouth after swallowing. Does the taste fade quickly, or does it linger and evolve?