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Flavor 

 December 18, 2016

By  Dorian Bodnariuc

FlavorFlavor or flavour is the sensory impression of a foods, drinks, or other substances, and is determined mainly by the chemical senses of taste and smell. The “trigeminal senses”, which detect chemical irritants in the mouth and throat as well as temperature and texture, are also very important to the overall Gestalt of flavor perception. The flavor of the food, as such, can be altered with natural or artificial flavorants, which affect these senses.

Coffee flavor varies depending on a number of factors, such as where and how the bean is grown, how it is roasted and how it is brewed or extracted.

Coffee beans that are grown in South America typically have a darker and fuller flavor with notes of chocolate, nut and caramel.

Beans that are grown in Africa usually have a brighter, acidic and fruity flavor.

Coffee that is brewed as espresso or French press is also generally stronger and bolder compared to coffee that it brewed as filter coffee.

Finally, the species of coffee also influences the flavor of the coffee in your cup. Arabica coffee would be considered to be milder and more balanced than Robusta coffee, which is often bolder and more bitter.

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About the author

My name is Dorian and I am a former barista. I consume coffee in any form, as a beverage, in savory recipes and desserts. My favorite caffeinated beverage is the espresso.

I love to share my coffee brewing knowledge and my geeky coffee research. This blog is one of the places I write about coffee. More about Dorian... If you want to learn more about this site and how I started it, check our About Me page, where I explain all about it.

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