Common tasting vocabulary shared across coffee and tea, such as body, acidity, and aroma, one term per card.
36 cards · basic cards · AI-written, checked twice. Edit anything.
- Body
- The weight or fullness of a beverage on the palate
- Acidity
- The bright, tart, or sour quality in coffee or tea
- Aroma
- The scent or fragrance perceived through the nose
- Finish
- The lingering taste or aftertaste after swallowing
- Notes
- Distinct flavor components or undertones detected in the beverage
- Tannins
- Compounds that create a drying, astringent sensation in the mouth
- Astringency
- A mouth-puckering or drying sensation caused by tannins
- Floral
- A taste or aroma reminiscent of flowers
- Fruity
- A taste or aroma reminiscent of fruit
- Earthy
- A taste or aroma reminiscent of soil, minerals, or wet earth
- Bitter
- A sharp, unpleasant taste sensation
- Sweet
- A taste sensation associated with sugar or sweetness
- Bouquet
- The complete aromatic character of a beverage
- Crema
- The golden-brown foam or head that forms on top of espresso
- Infusion
- A beverage created by steeping leaves, beans, or grounds in hot water