How to Choose a Great Coffee

You don't have to slurp and spit like a professional cupper to learn to taste coffee. You just have to slow down and actually taste it. As you do, think about:

Aroma

Put your nose down close to the brew and take a few deep whiffs. What do you smell? Is it sweet? Floral? Fruity? Or is it musty, grassy, or smoky? Is it faint, or powerful? Most importantly, is it pleasant, or not? Aroma fades as coffee ages, so if it's disappointing, the coffee may be stale.

Flavor

What do you taste? The most common flavors are fruits and carmelized sugars, but there are endless possibilities, including, at best, nuts or spices, and at worse, tar or ferment. Look for the flavors that you enjoy. (And notice how they change as the coffee cools!)

Body

How heavy does the liquid feel in your mouth? Think of how whole milk feels in your mouth. Now think of how skim milk feels. Same drink, but different weights, right? That's body. Don't assume it needs to be full. Just as there are light, elegant wines, there are light, elegant coffees too.

Acidity

Too often, folks seem to think "acidity" is something to be avoided. No,no! Acidity gives coffee texture. Coffees that are low in acidity can be silky smooth -- or just plain flat. Coffees high in acidity can be crisp like dry wine. Pay attention to the coffee's tactile sensation on the back of your tongue. That's where you'll detect acidity.

Finish

What is the lasting impression of the coffee in your mouth? Is it the same flavor from start to finish, or is there something new? Does it linger, or quickly fade?

Balance

Does one characteristic overwhelm another? Or do the body, acidity and flavor complement each other well?