What does a good coffee taste and smell like?

What does a good coffee taste and smell like?

You can check the answer of the people under the question at Quora “describe the smell of coffee

0 thoughts on “What does a good coffee taste and smell like?”

  1. I never grew up drinking coffee so I never understood why people need to drink coffee several times a day. But i started drinking it while living with an italian family three years ago.
    The smell brings up images of a nice apartment with a warm fire place and i am cosied up on the couch reading books.
    The taste feels exotic, sweet and earthy. It transports me to an imagery of an italian villa, lazy afternoons and familial gatherings. People strolling with their loved ones in the park.

  2. Good coffee can best be described with the Japanese expression mono no aware (物の哀れ), which loosely translates as a pathos for the ephemeral nature of things, or an appreciation for the fleeting nature of transient beauty.

  3. Good coffee is still very subjective to define it. Let’s take two major types: Arabica and Robusta.
    Arabicas have a richer aroma, I cannot compare it to anything from the top of my head. Slightly tangy in taste, lingers on the tongue. The steam off a freshly brewed espresso will fill your nostrils and already get you very much “awakened” just by snuffing! The taste is tender and the influence reduces as the coffee gets colder.
    Robusta has a stronger taste and aroma is not that dense, not that fulfilling. But the coffee stands for its own. I have met several who just like their Robusta brands.
    Coffees become you and you beco…

  4. Like Abhineet Sharma wrote, the taste and smell of good coffee are very subjective.
    First, I look for coffee that is not burnt, either in the roasting process or during brewing. The taste of burn coffee is a sharp, acrid sourness. If coffee has been burnt in the roasting process, there’s really not much left to taste.
    Good coffee should be sweet. Usually either fruity (bright and acidic, but in a good way, not a sour way) or chocolatey (sweet in a darker, more complex way than the fruity sweetness).
    Bitterness is always present in coffee, but it should be pleasant, not overwhelming or nasty.
    I don’t have as much to add about the smell. I find that sight and smell are enough to detect obvious over-roasting (sharp, acrid smell and black, shiny beans).


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