When can coffee be defined as round? What elements define its aroma? Let’s take a closer look at two of the main characteristics of coffee.
Roundness and aroma: two characteristics of coffee
Round coffee is coffee in which all the organoleptic characteristics are perfectly balanced. Closely related to the aroma, the roundness of a coffee is perceived by the olfactory sense and the sense of taste.
Coffee can be defined as round when it does not feature any particular rough aromatic edges, and the taste reaches the palate in a balanced way, that is, without any flavours prevailing over the others. Specifically, the acidic and bitter elements of the flavour must not stand out.
When the flavour is round, the coffee feels velvety and creamy in the mouth, a sensation that lingers for many minutes after tasting. In round coffee, astringency, the sensation that occurs when the saliva does not lubricate the mouth, is almost absent or barely perceivable.
The aroma of coffee
The aroma plays an important role in the tasting ritual of our coffee. Coffee conveys its messages to our olfactory sense at three different moments:
- Before drinking, reaching us by way of the scent released from the cup.
- After swallowing, because the aroma works its way back up the digestive tract, reaching the olfactory receptors in the nasal cavity.
- After tasting, because the scent of the coffee trapped in the mouth continues wafting between our oral cavity and our nose, accompanying us for a long time.
Coffee is a product with a very intense, persistent aroma, so even when it is diluted with other liquids, it continues issuing its characteristic aroma.
Laboratory sources say that up to eight hundred different aromas can co-exist in one coffee bean. So, in any one sip of coffee we might perceive some, or even all, of these aromas: floral, nutty, fruity, citrus, raisin, caramelised, spicy, fine wood. Top coffee tasters are capable of perceiving up to thirty aromas at a time.
This is why the choice of the plantations, how the coffee is grown and processed, and the production processes are so important for producers like us: because respecting coffee in all its complexity is an art, and its aromatic complexity is of fundamental importance.
In particular, during the roasting phase, when the green berries turn into brown beans releasing their characteristic scent, the aroma of the coffee is determined along with its other main characteristics.
And this is why every coffee line is able to scientifically produce the same aroma, roundness, and taste. Because the production processes of the carefully selected raw material can now be standardised.
Choosing your favourite coffee
We hope you’ve enjoyed this foray into the world of coffee characteristics and that it will help you choose your favourite coffee, because there’s every chance you may not have encountered it yet!
As you know, we are committed to keeping you informed and we like those who use our blends to understand what they are buying, so in our online store at https://www.caffeaiello.it/eshop you can choose your favourite coffee based on your preferences in terms of blend, aroma, roundness, and sweetness. You’ll also find lots of in-depth information about our favourite drink in our blog.
In the next article on the characteristics of coffee, we explain the meanings of body and sweetness.