CQC 4.06 Recap and Glossary
- We divide the sensory elements of coffee into three categories: olfactory, gustatory and tactile.
- Each of these categories each have three subsections relevant to coffee cupping.
- The olfactory elements are aroma, flavour, and aftertaste.
- The gustatory elements are حموضة, sweetness, and bitterness.
- The tactile elements are weight, texture, and afterfeel.
- When scoring coffee, a التوازن score describes the aggregate of all the scoring elements — i.e., how they interact.
- We do consider salt and umami properties important to coffee appreciation.
- Cuppers can be objective when it comes to identifying positive and negative qualities in coffee if they have experience working with a library of sensory references.