Seperti halnya wine (anggur), kopi pun memiliki tingkat kualitas yang berbeda. Sebagian dari kita mungkin hanya melihat kopi sebagai minuman tanpa bisa membedakan rasa dan kualitas antara jenis yang satu dengan yang lain.
Seorang penguji kopi profesional (cuppers) dapat merasakan dan membedakan kualitas kopi (cupping) , dari segi aroma, tingkat keasaman, body kopi (tingkat tebal tipisnya bubuk kopi) dan rasa. Tahapannya sebagai berikut: pertama-tama mereka akan membaui kesegaran bubuk kopinya, lalu menyeduhnya dengan air panas, mengaduk bagian atas minuman kopi dengan hidung untuk mendapatkan aromanya langsung, menyeruputnya, dan merasakan kembali setelah kopinya hangat. Jika mereka melakukannya pada banyak jenis kopi, biasanya mereka memulai dengan jenis kopi yang (dikenal) kurang kuat. Mereka juga harus berkumur dengan air setelah mencoba satu jenis kopi supaya tidak mengganggu rasa dan aroma kopi lainnya.
Satu jenis kopi memang berbeda dengan jenis lain, bisa jadi karena asal kopi tersebut, tipe dan tingkat pemanggangan, tingkat kesegaran, termasuk proses pasca panennya. Pemilihan jenis dan kualitas oleh para profesional biasanya dilakukan jika mereka harus menguji kerusakan biji kopi, perubahan rasa diantara tahun tanam ataupun jika mereka harus melakukan transaksi pembelian kopi.
Untuk kita-kita yang penikmat kopi biasa, tidak perlu terlalu detil seperti itu. Kita bisa menghargai ataupun merasakan kenikmatan kopi dengan melihat meminumnya segelas penuh dan ditemani makanan pendampingnya, baik kue-kue ataupun goreng-gorengan. Belum lagi kalau hujan.. uuugh.. benar-benar waktu yang tepat untuk menikmati kopi.
Berikut ini adalah beberapa terminologi dalam pengujian kopi (in english).
Acidity, used as a coffee term, refers to the bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees. Coffee with high acidity is described as acidy, which has nothing to do with amount of acid, or pH. Coffee actually has a relatively neutral pH of between 5 and 6. When green coffee is stored for more than a year it will have a perceptible loss of flavor and acidity. Also, acidity is reduced as coffees are roasted darker.
A harsh sour taste. An acrid coffee can be described as tart, sharp, or acerbic.
The taste of brewed coffee vapors released after swallowing. Also called “finish”, aftertastes can be chocolatey, burnt, spicy, tobaccoy, tangy, etc.
The taste term “alkaline” describes a dry taste sensation mostly at the back of the tongue. While somewhat bitter, an alkaline taste is not necessarily disagreeable and is characteristic of many dark roasts and some Indonesian coffees.
Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, flavor would be limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of a coffee are reflected in the smell, or “the nose”. Subtle floral notes, for example, are experienced most clearly in the aroma, particularly at the moment when the crust is broken during the traditional cupping process. Typical coffee aromas include floral, winey, chocolatey, spicy, tobaccoy, earthy, and fruity. Coffee aroma is also experienced after drinking the coffee when vapors drift upward into the nasal passage. This “retro nasal” aroma is responsible for much of a coffees aftertaste. A coffee’s aroma is highest shortly after roasting and then declines rapidly. Coffee freshness, including aroma, can be maintained for months if placed in proper storage immediately after roasting.
Coffee odor similar to that of an ashtray or fireplace. An “Ashy” aroma indicates a dark roast, and is not necessarily a negative attribute. Ashy coffees generally have a carbony flavor.
Drawing coffee brew into the mouth by vigorous suction to spray it evenly across the tongue to release vapors. Aspiration helps cuppers attain a better sensory evaluation of a coffees nuances.
A dry, sour, salty, and generally disagreeable sensation detected mostly at the sides of the
A taste characteristic of coffee stored too long in burlap (jute) bags, causing the coffee beans to acquire a straw-like coffee bag flavor. Also used to describe light roasted coffee with mildewy qualities.
Flat, dull, and uninteresting coffee. A baked flavor may be caused by roasting too slowly. Coffee roasted in a drum roaster for much more than about 17 minutes will likely be either burnt or have a baked
A balanced coffee may be complex, but does not have any overwhelming flavor or aroma characteristics. For example, Yemen Mocha is typically bold and flavorful, but is also well balanced. In contrast, Kenya AA, generally has a dominating wine-like fruity flavor. A well balanced coffee has flavors that can be sensed evenly across the tongue. Blending several different coffees together, if done correctly, can create a flavorful and balanced coffee. Balance, however, is not necessarily a positive taste attribute, since some people prefer coffees with particularly strong flavor distinctions.
A harsh, generally unpleasant taste detected mostly in the back of the tongue. Bitterness is characteristic of over-extracted, defective, and extra dark roasted coffees.
The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffees body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.
The aroma of freshly ground
A bread-like, or grain-like, aroma. Insufficiently roasted, sour tasting, coffee will often have a bready aroma. Bready coffees may also be described as “green” or “beany”.
Coffees with a pleasant, almost tangy, flavor. Bright coffees may also be described as having a wine like acidity.
A salty taste often caused by continuously heating coffee after brewing is complete. Brewed coffee that sits on a burner overnight is likely to taste briny.
A flavor and aroma characteristic of candy or syrup in which sugars have oxidized and become caramelized. Coffee beans contain sugars which caramelize during roasting and, if not burned, may be detected as caramelly notes in the cup.
The flavor and aroma characteristic of burnt food, or burnt wood. Carbony flavors and aromas are often used as an indication of roast degree when cupping darker roasted coffees. Also called “burnt” or “smoky”.
An herb used as a coffee substitute and to flavor coffee. Chicory, or Cichorium Intybus, has been used as a coffee additive for centuries, both to enhance flavor of coffee and to stretch coffee supplies. In New Orleans, Louisiana, many have developed a preference for chicory coffee.
The taste or aroma of chocolate. Coffees rarely have a very strong chocolatey flavor or aroma, but some, such as Yemen Mocha Mattari, have a distinct chocolatey aroma and a slightly bitter-sweet chocolatey taste.
The aroma and taste of ripe citrus fruit. Citrus notes are often found in coffee, which is not surprising considering the fact that coffee beans are the seeds of coffee cherries. Coffees with flavor characteristics of unripe citrus are described as “sour”.
Flavorful, but without any pungent or unusual flavors.
The array of flavors and flavor shifts experienced when smelling and tasting a coffee. While not necessarily a positive attribute, complexity can sometimes be gained by blending one coffee with another or by blending a dark roast with a light roast. Some excellent single origin coffees are by themselves both complex and balanced, but agreeable complex flavors are most often achieved by blending two or more complimentary single origin coffees.
The layer of saturated coffee grounds that floats to the surface when cupping (tasting) coffee. As part of the traditional coffee cupping method, called breaking the crust, the grounds are agitated to release trapped vapors allowing the cupper note the coffees unique characteristics. The crust is then scooped out with a spoon before tasting the brewed coffee.
The aroma characteristic of fresh earth, wet soil, or raw potatoes. While not necessarily negative characteristic, earthiness may be caused by molds during the processing of harvested coffee cherries. Earthy notes, for example, are commonly found in semi-dry processed coffees from Indonesia.
A sour and oniony taste characteristic of over-fermented coffee. After de-pulping coffee cherries, which removes the skin and some attached mucilage (pulp), the separated beans will still have a significant amount of pulp attached. The remaining pulp is often loosened by fermentation, allowing it to be washed away prior to drying. If fermentation is not stopped as soon as the remaining parchment (husk) is no longer slimy, and has a rough texture, the coffee may acquire a ferment flavor.
Lacking flavor and aroma.
The scent of flowers including honeysuckle, jasmine, dandelion and nettles. Mildly floral aromas are found in some coffees and are generally perceived along with fruity or herbal notes.
The aroma and taste of fruit. Many coffees have fruity notes, which is not surprising considering that coffee beans are seeds of a fruit (coffee cherries). A coffees acidity, or wine-like brightness, is often related to fruit, or citrus. Professional cuppers are careful to not use the term “fruity” when describing the aroma of unripe, or over-ripe, fruit.
Aroma associated with freshly mowed green grass, herbs, green foliage, green beans, and unripe fruit. A grassy aroma, also called green, herby, or herbal, is characteristic of sour tasting under-roasted coffee beans and under-dried or water damaged coffee beans.
Pungent and disagreeable, such as a low quality bitter Robusta.
An aroma associated with freshly mowed lawn, green grass, herbs, green foliage, green beans, and unripe fruit. Herbal characteristics are typical of coffees not fully dried to the usual 10% to 12% moisture content during processing. An herbal aroma is also called green, grassy, or herby.
The smell or taste of hide (leather). Hidey notes, for example, may be found in some east African coffees.
A taste characteristic of freeze dried instant coffee. Many find the taste of instant coffee objectionable. Ironically, instant coffee is commonly served in Colombia and Brazil, the top coffee exporting countries.
The aroma of malt. Often used together with Cereal and Toast-like to include the aroma of cereal, malt, and toast. “Cereal”, “Malty”, and “Toast-like” describe grain-like aromas and flavors of roasted grain (including roasted corn, barley, or wheat), malt extract, freshly baked bread, or toast.
The smell of medicine, or iodine. Coffees with a Rioy or chemical aroma.
Balanced and mild, without strong tastes or aftertaste. Medium roasted, low grown (less than 4000 feet) Arabicas, for example, generally have a mellow flavor.
Neutral coffees do not have a predominant taste sensation, but may still have a pungency felt by the tongue and are often used in blending. Coffees from Brazil and Colombia, for example, commonly have a neutral flavor.
The aroma and taste characteristic of a coffee sensed by the nose, especially when exhaling coffee vapors after swallowing.
The aroma and flavor characteristic of fresh nuts. Coffee cuppers are careful to avoid using the term “nutty” when describing coffee with taste or aroma characteristics of rancid nuts or bitter almonds. Coffees from South America commonly have a nutty flavor.
Flavor characteristic of onions, and often associated with the use stagnant water when processing coffee by the wet method. Oniony characteristics are often avoided by recycling the pulping water during processing.
A taste characteristic coffee stored in paper bags or prepared using low quality filter paper.
Coffee from a previous years harvest. Past crop, old crop, old, or oldish are also used as a taste terms to describe coffees stored for more than a year. Past crop coffees tend to have a woody, strawy, or hay-like, flavor and less acidity.
An unpleasant bitter taste similar to fresh green peas.
Professional coffee cuppers may describe flavors detected by the tongue (primary tastes), and flavors detected through the nose (secondary tastes). Primary tastes are salty, sweet, sour, and bitter. Taste buds are located on our tongues, and while many subtle tastes can be recognized, there are only four distinct tastes (salty, sweet, sour, and bitter). Each taste bud contains between 50-100 taste cells, and each taste cell has receptors. While receptors are capable of recognizing all tastes, some tend to recognize sour foods and are usually located around the sides of the tongue. Sweet and salty foods are usually tasted best near the end of the tongue. Bitter foods are usually tasted at the back of the tongue. The middle of the tongue usually has no taste buds.
A peanut-like flavor that results from processing unripe, or underdeveloped, coffee beans.
The terms “rancid” and “rotten” are used to describe characteristics of decomposing coffee. Professional coffee cuppers are careful to not describe a strong and unpleasant aroma as “rancid”, if there are no other signs of deterioration.
A medicinal flavor with notes of iodine which can result from cherries drying while still on the coffee plant.. Rioy coffee, or Rio, cannot be hidden well by blending. Rio has, in the past, been associated with coffees grown in the Rio district of Brazil.
The aroma and flavor characteristic of hot tires or rubber bands. A rubbery characteristic, while not always negative, is highly recognizable in some coffees, especially fresh Robustas.
Roasted coffee with burn marks caused by inadequate tumbling or by roasting too hot. Also called “tipped” or “charred”. Scorched beans may look completely roasted, but are likely to have soury and bready flavors.
A taste characteristic of balanced coffee without any pronounced tastes or aftertastes. Also called round, or rounded or soft.
An excessively sharp, biting and unpleasant flavor (such as vinegar or acetic acid). Sour, or soury, flavors are sometimes associated with the aroma of fermented coffee. A sour taste can be caused by overripe or already fermenting cherries, or by improper fermentation where yeasts and alcohol form vinegar-like acids To avoid this defect, coffee still in its parchment, or husk, is washed immediately after fermentation when the parchment coffee is no longer slimy and has a rough texture. Soury flavors are often confused with acidity, which is the slightly tangy sensation associated with brighter coffee flavors.
The aroma of sweet spices such as cloves, cinnamon, and allspice. The term “spicy”, when describing coffee, does not include the aroma of savory spices such as pepper, oregano, and curry.
An unexpected off-flavor not clearly defined by usual taste categories. Too much pulp in fermenting parchment, for example, will produce tainted coffee.
The aroma and flavor of fresh tobacco in brewed coffee. A tobacco-like taste is not necessarily disagreeable and is found in various specialty coffees throughout the world. A tobaccoy taste or aroma should not be confused with characteristics of burnt tobacco (ash).
The combined sensation of smell, taste ,and mouth feel experienced when drinking wine. A winey taste is generally perceived along with acidy and fruity notes. Often used incorrectly to describe a soury or over-fermented flavor.
A taste characteristic of old coffee. Woody coffee has a smell of dry wood, an oak barrel, dead wood, or cardboard. This defect results when beans are improperly stored for an extended period of time. Coffees stored at low altitudes in high temperatures and humidity (as in many ports of shipment) tend to deteriorate quickly and become woody. All coffees can become woody if stored long enough.
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