Everybody's heard of roast level, but what about body? According to FRC Roastmaster Dave Jackson, "Body is the texture of the coffee. It’s not something you taste. It’s a sensation." We sat down with Dave to get the 411 on what exactly is body when it comes to coffee. Here's what he said.
One of the questions we get most often is, "does your coffee really have [insert food here] in it?" From walnuts to chocolate to sweet tangerine, we've heard it all, and we'd like to dispel this common coffee cupping note myth. Read on to learn all about notes, cupping, and finding flavor in your coffee.
Not familiar with a specific coffee term on our website? Our Coffee Glossary helps to define many common and less common terms used across our website and the coffee industry. A AA These capitalized letters on coffee products are coffee grade indicators and usually describe a coffee bean that is larger than normal. Acidity The term "acidity" refers to the tartness of coffee and is one of the major categories used in professional coffee tasting. Along with flavor, body and aroma, acidity is helpful in determining the quality of a cup of coffee. When not used as a tasting standard, acidity...