Tastes and flavours...odors, body, savour, and flavour are the four principal criteria of a good coffee. Our nose first of all perceives the odor which emerges from the coffee then, in mouth, we…

A
Acidity: basic savour of the coffee which recall the acidity of a fruit (lemon)

B
Balanced: harmonization of acidity and bitterness.
Body: it is related to the density, the texture and the persistance of the instant coffee.
Burned: flavour making think of the wood.

E
Earthy: flavor pointing out dust, the floorcloth or the ground, even mud.

F
Fermented: too ripe fruit flavour.
Finale: back taste which is delayed on the palate after having swallowed the coffee.
Flavor: associate the perception of the taste and flavours when the coffee is in mouth.
Fruity: ripe and scented.
 

G
Grassy: grassy greenness is particularly present in the coffees colected too early.
Green: flavour freshly cut grass (mower), of green pepper or peas.

L
Light: coffee having little body.
Ligneous: flavour pointing out the straw or wood.

M
Mildewed: point out the odors of wet cellar.
Mudy: thick, vague and dull taste.

N
Neutral: unimportant, without caracter.

P
Packed: used to qualify the qualities of the coffee (body and activity).

R
Remanant: length in mouth, postpones tough taste.
Rich: generous flavour, packed body.
Rioté: iodized flavour, chlorinated, points out the taste of the stoppered wines.
Rough: hard, strong taste on the tongue, generally corresponds to coffees collected before maturity.

S
Savage: game odor characteristic of certain ethiopic coffee.
Savour: feelings perceived by the gustatory body when it is stimulated by certain soluble substances.
Smooth: coffee without life, stripped of body and acidity.
Soft: good, clean, without roughness.
Sourness: bad acidity.

T
Thin: too less vigorous.
Timbered: hard flavour making think of the wood.

V
Velvety: which has body but lack of acidity.
Vigorous: coffee with body, fills the mouth with a packed savour.