Sensory

Term	German	Turkish	Definition
Acidity	Säure	Asidite	A fundamental sensory attribute describing the perceived tartness or vibrancy of a coffee. In specialty coffee, desirable acidity is often characterized as "brightness" or "liveliness," contributing to the overall complexity and structural definition of the cup. It is distinct from sourness (a negative, ferment-like defect) and is essential for balancing sweetness and body in a high-quality roast.
Acrid	Beißend	Kekremsi	A negative sensory descriptor for coffee, characterized by an unpleasantly sharp, pungent, or biting sensation in the mouth and nose. It is typically a hallmark of quality defects, often resulting from poorly processed green coffee, aggressive roast defects (such as scorching or tipping), or improper brewing methods that extract harsh, irritating compounds.
Aftertaste	Nachgeschmack	Bitiş	The taste and aromas that linger in the mouth after coffee is swallowed, specifically driven by the brewed coffee vapors released from the back of the throat during post-swallow exhalation (retro-nasal olfaction).
Alkaline	Alkalisch	Alkali	A taste term describing a dry sensation felt mostly at the back of the tongue. While somewhat bitter, it is not necessarily undesirable; rather, it is a defining characteristic of many dark roasts and certain Indonesian coffees.
Aroma	Aroma	Aroma/Koku (Islak)	The olfactory perception of volatile aromatic compounds released from freshly ground dry coffee (commonly referred to as fragrance) and from freshly brewed hot coffee (wet aroma). It constitutes a fundamental component of coffee's overall flavor profile evaluated during sensory analysis and cupping.
Ashy	Aschig	Küllü	A sensory descriptor in coffee cupping denoting an odor or flavor reminiscent of an ashtray, fireplace, or burnt wood. Commonly associated with dark roast profiles and carbony compounds, an ashy aroma is a characteristic feature of darker roasts rather than inherently a coffee defect.
Astringent	Adstringierend	Buruk	A tactile mouthfeel sensation in coffee cupping characterized by a dry, puckering, and harsh roughness felt across the tongue and oral mucosal tissues. Often resulting from underripe coffee cherries, over-extraction, or high concentrations of chlorogenic acids, astringency creates a lingering drying effect rather than a primary taste.
Baggy	Sackartig	Çuvalımsı	A sensory defect in coffee characterized by an unpleasant flavor reminiscent of burlap or jute sacks, typically resulting from prolonged storage of green coffee beans in traditional jute bags under poor humidity or temperature conditions. It often imparts woody, straw-like, or faintly mildewy qualities to the brewed cup.
Baked	Gebacken	Baked	A sensory defect in roasted coffee characterized by a flat, dull, and uninteresting flavor profile, often accompanied by a papery or grain-like sensation. It is typically caused by an excessively long roasting time or a "stalled" development phase where the coffee lacks sufficient heat energy to reach its intended roast degree, resulting in the degradation of volatile aroma compounds.
Balance	Balance	Denge	A sensory evaluation term describing a coffee where no single characteristic, such as acidity, sweetness, or bitterness, dominates or overwhelms the others. A balanced coffee exhibits a harmonious interplay of these attributes, providing sufficient complexity and structural integrity to remain engaging and multidimensional throughout the tasting experience.
Bitter	Bitter	Bitter Acılık	A basic taste perceived in coffee, often associated with alkaloids and phenolic compounds. While balanced levels contribute to the structural complexity of a cup, intense or lingering bitterness is considered a sensory defect resulting from over-extraction, roasting flaws, or poor-quality beans.
Bland	Fad	Yavan	A sensory descriptor for a coffee lacking in depth, character, or intensity. This profile is often associated with low-grown Robusta beans, but it also frequently results from technical brewing errors, such as under-extraction caused by an overly coarse grind size or an insufficient coffee-to-water ratio.
Body	Körper	Gövde	A tactile sensory attribute describing the perceived thickness, richness, or viscosity of a coffee as it sits on the palate. It is a measure of the weight or fullness of the beverage, ranging from thin and light to heavy and syrupy, often influenced by the concentration of dissolved solids and oils.
Bright	Lebendig	Parlak	A sensory descriptor used to characterize coffee with a high, vibrant, or lively acidity. It denotes a pleasant sharpness that cuts through the cup's profile, often associated with high-altitude coffees from regions such as East Africa and Central/South America. "Brightness" is a positive attribute, distinct from the negative sensation of sourness.
Briny	Salzigkeit	Salamura	A sensory descriptor characterizing a saline or salty quality in brewed coffee. It is commonly associated with chemical degradation resulting from prolonged exposure to high heat (e.g., coffee left on a warming plate for an extended period), which alters the volatile aromatics and increases the perception of inorganic salts and minerals.
Caramelly	Karamellig	Karamelimsi	A sensory descriptor in coffee used to identify sweet, confectionery-like flavor and aroma notes, resulting from the Maillard reaction and the subsequent caramelization of sugars during the roasting process. When carefully developed without reaching the point of carbonization (burning), these notes provide a characteristic sweetness and richness to the cup.
Carbony	Kohlig	Karbonsu	A sensory descriptor used to identify flavors and aromas reminiscent of burnt food, carbon, or charred wood. In coffee cupping and sensory analysis, these notes often indicate an excessively dark roast level where organic compounds have undergone pyrolysis, resulting in a loss of origin-specific characteristics and a prevalence of bitterness.
Clean	Sauber	Temiz	A sensory descriptor used in coffee cupping to indicate the absence of negative flavor attributes or fermentation defects. A "clean" cup is characterized by a lack of off-notes, such as moldy, medicinal, sour, or phenolic tastes, allowing the inherent characteristics of the coffee's origin and processing to be perceived clearly.
Complexity	Komplexität	Giriftlik	A sensory descriptor in coffee evaluation used for a cup featuring multiple, distinct, yet harmonious layers of flavors, aromas, and tactile qualities that evolve as the coffee cools, offering depth, resonance, and balance.
Earthiness	Erdigkeit	Topraksılık	A sensory flavor characteristic predominantly associated with coffees from Sumatra and Sulawesi, resulting from traditional Indonesian post-harvest practices such as wet-hulling (Giling Basah). During this process, high-moisture green beans come into contact with soil or humid atmospheric conditions during drying, imparting distinct notes reminiscent of fresh soil, damp earth, or forest floor.
Finish	Abgang	Bitiş	The lingering sensory experience and taste profile perceived in the mouth and throat immediately after coffee is swallowed, encompassing residual flavor notes, body sensations, and mouthfeel.
Flat	Flach	Yavan	A sensory defect describing a coffee that lacks flavor intensity, vibrancy, and aroma, often resulting from stale beans or improper storage where volatile aromatic compounds have degraded.
Flavor	Geschmack	Lezzet	The holistic sensory experience of coffee, encompassing and distinguishing the combined perceptions of aroma, taste, and mouthfeel once its individual attributes like acidity and body have been accounted for.
Floral	Blumig	Çiçeksi	The aromatic descriptor reminiscent of flowers such as honeysuckle, jasmine, and elderflower. Mildly floral aromas are frequently discovered in high-altitude specialty coffees, often perceived alongside fruity, citrus,
Fragrance	Duft	Kuru Koku	The scent of dry coffee grounds evaluated immediately after grinding and before the addition of water during cupping or sensory analysis.
Fruity	Fruchtig	Meyvemsi	An aroma and flavor descriptor associated with fruit characteristics in coffee. Because coffee beans are the seeds of the coffee cherry, fruit notes frequently correlate with a coffee's inherent acidity and brightness.
Grassy	Grasig	Çimenimsi	An aroma and flavor descriptor associated with freshly mowed grass, herbs, green foliage, and unripe fruit. Also referred to as green, herby, or herbal, a grassy profile is typically characteristic of under-roasted coffee beans or improperly dried, water-damaged green coffee.
Guayaba	Guayaba	Guava	The Spanish term for "guava," used in coffee sensory analysis to describe a distinctively sweet, tropical, and pleasantly tart acidity. This vibrant flavor characteristic is frequently identified in the complex profiles of fine, high-quality Arabica coffees.
Harsh	Harsch	Damak Yoran	A sensory descriptor used in coffee tasting to denote an unpleasant, caustic, and aggressively bitter or astringent flavor profile. It is often associated with low-quality, unripe, or defective beans—such as inferior grades of Robusta—resulting in a pungent and disagreeable sensation on the palate.
Herbal	Kräuterig	Aromatik Otumsu	An aromatic and flavor descriptor evoking fresh herbs, green foliage, and unripe fruit. While sometimes present as a desirable nuance in certain origins, a pronounced herbal or grassy profile often indicates under-roasted beans or green coffee that was improperly dried during processing.
Hidey	Ledrig	Derimsi	A sensory descriptor denoting the aroma or flavor of animal hide or leather. While it can add a desirable, rustic complexity to certain dry-processed (natural) East African coffees, it is generally considered a processing or storage defect if the note becomes overly pronounced or pungent.
Malty	Malzig	Maltımsı	A sensory descriptor in coffee tasting denoting the sweet, warm, and comforting aroma and flavor of malt, reminiscent of malt extract, sprouted grains, or a brewery floor. Often categorized alongside cereal and toast-like notes, a malty profile contributes a rich, grain-like sweetness and a pleasant, bready complexity to the cup.
Medicinal	Medizinisch	İlacımsı	A sensory descriptor used in coffee tasting to denote an aroma or flavor reminiscent of medicine, antiseptic, or iodine. This distinct note can arise from natural chemical compounds produced when coffee cherries over-ripen or dry while still on the tree, and it is considered a significant defect that cannot be masked or neutralized by blending.
Mellow	Mild	Yumuşak	A sensory descriptor used in coffee tasting to denote a balanced, smooth, and mild flavor profile free of aggressive acidity, harsh bitterness, or lingering aftertaste. This characteristic is commonly found in medium-roasted, lower-grown Arabica coffees or specific origins with naturally softer profiles.
Mouthfeel	Mundgefühl	Dokusal His	The tactile sensation and physical properties of coffee as experienced in the mouth, often evaluated during the cupping process. Commonly referred to as "body," it describes the weight, texture, and viscosity of the beverage, ranging from light and watery to heavy, dense, or syrupy.
Nose	Nase	Burun	A sensory tasting term encompassing the total olfactory profile of a coffee. It includes both the aromas perceived directly by inhaling through the nose (orthonasal olfaction) and the volatile flavor compounds sensed retronasally when exhaling coffee vapors after swallowing.
Nutty	Nussig	Tohumsu	A sensory descriptor characterizing the aroma and flavor of fresh, roasted nuts (such as hazelnut, almond, or pecan). In professional cupping, this term strictly denotes a positive attribute and is carefully distinguished from the taint or defect associated with rancid nuts or bitter almonds. It is a hallmark flavor profile commonly found in coffees from South America, particularly Brazil and Colombia.
Oniony	Zwiebelig	Soğanımsı	A sensory tasting term describing an undesirable flavor or aroma reminiscent of onions. In coffee cupping, it is strictly classified as a taint or defect. It is most commonly associated with errors during the wet processing method, specifically over-fermentation or the use of stagnant, contaminated water in the fermentation tanks or washing channels.
Papery	Papiergeschmack	Kağıdımsı	A sensory taint or defect characterized by an undesirable aroma and flavor reminiscent of brown paper or cardboard. This defect typically occurs either when coffee beans are improperly stored in paper sacks that transfer their odor, or during the brewing process when using low-quality, unbleached, or unrinsed paper filters.
Peasy	Erbsig	Bezelyemsi	A sensory taint or defect describing an unpleasant, sharp bitter taste and aroma reminiscent of fresh green peas or raw pod beans. This sensory characteristic is typically perceived in underripe or improperly processed coffee beans and is considered a negative attribute in professional coffee evaluation.
Potato Defect	Kartoffeldefekt	Patates Kusuru	A notorious and distinct sensory defect in coffee that imparts an unmistakable aroma and flavor reminiscent of raw, freshly peeled potatoes. This defect is caused by a chemical compound (specifically 2-isopropyl-3-methoxypyrazine) introduced by bacteria transmitted through the punctures of the antestia bug. It is notably prevalent in coffees from East African countries such as Rwanda and Burundi.
Rancid	Ranzig	Ekşimiş	A severe sensory defect describing the sharp, unpleasant chemical odor and taste of spoiled, oxidized lipids in stale or improperly stored coffee beans. In professional coffee cupping, this term is strictly reserved for genuine lipid deterioration and must not be used loosely to describe other strong or heavy aromas unless clear signs of physical and chemical degradation are present.
Rubbery	Gummiartig	Kauçuksu	A distinct sensory descriptor characterizing the aroma and flavor reminiscent of hot tires, rubber bands, or vulcanized rubber. While generally considered an undesirable taint or defect in specialty Arabica coffees, a rubbery characteristic is common, highly recognizable, and often accepted as a standard regional trait in certain commercial origins, particularly in fresh or low-altitude Robustas (Coffea canephora).
Smooth	Geschmeidig	Pürüzsüz	A taste characteristic of a balanced coffee exhibiting no harsh or pronounced defects, featuring a harmonious profile without lingering negative aftertastes. Also referred to as round, rounded, or soft.
Sound	Einwandfrei	Temiz	A descriptor for coffee that is clean and entirely free of sensory defects or taints.
Sour	Sauer	Ekşi	An excessively sharp, biting, and unpleasant taste profile—resembling vinegar or acetic acid—often associated with fermented coffee aromas. This defect can be caused by overripe or fermenting coffee cherries, or by improper fermentation where yeasts and alcohol produce vinegar-like acids. Sour flavors are frequently confused with positive acidity, which is the pleasant, bright, and tangy sensation characteristic of high-quality coffee.
Spicey	Würzig	Baharatımsı	Spicey The aroma of sweet spices such as cloves, cinnamon, and allspice. The term "spicy" when describing coffee does not include the aroma of savory spices such as pepper, oregano, and curry.
Sweetness	Süße	Tatlılık	A sensory descriptor in coffee tasting where flavor notes, mouthfeel, and balanced acidity combine to create the perception of natural sweetness. In professional specialty coffee evaluation, true perceived sweetness is a key indicator of proper ripeness during harvesting and optimal caramelization during roasting, distinguishing high-quality coffees from bitter or underripe lots.
Taint	Fremdgeschmack	Hafif Kusur	An abnormal off-flavor or aroma that is noticeable in a coffee's cup profile, yet is not severe enough to be classified as a major defect. Taints often arise from minor processing anomalies, such as an excess of fruit pulp remaining during fermentation.
Tobacco	Tabak	Tütün	The distinct aroma and flavor of fresh, curing tobacco leaf found in brewed coffee. This pleasant, sweet-herbal characteristic is authentic to various specialty coffees worldwide and must be carefully distinguished from the harsh, acrid notes of burned tobacco or ash.
Winey	Weinartig	Şarabımsı	A sensory descriptor characterizing a combined sensation of aroma, taste, and mouthfeel reminiscent of fine wine. A true winey profile is generally perceived alongside bright acidity and fruity notes, resulting from optimal ripening and controlled fermentation. The term is frequently and incorrectly used to describe a sour, acetic, or over-fermented flavor defect.
Woody	Holzig	Odunsu	A sensory defect describing the dry, papery aroma and flavor reminiscent of dead wood, oak barrels, or cardboard. This defect typically occurs when green or roasted coffee beans are improperly stored for extended periods, particularly in high-temperature and high-humidity environments that accelerate lipid oxidation and aging. While prolonged storage will eventually render any coffee woody, it is especially prevalent in coffees stored at low altitudes.

Acidity: Säure · Asidite; A fundamental sensory attribute describing the perceived tartness or vibrancy of a coffee. In specialty coffee, desirable acidity is often characterized as "brightness" or "liveliness," contributing to the overall complexity and structural definition of the cup. It is distinct from sourness (a negative, ferment-like defect) and is essential for balancing sweetness and body in a high-quality roast.
Acrid: Beißend · Kekremsi; A negative sensory descriptor for coffee, characterized by an unpleasantly sharp, pungent, or biting sensation in the mouth and nose. It is typically a hallmark of quality defects, often resulting from poorly processed green coffee, aggressive roast defects (such as scorching or tipping), or improper brewing methods that extract harsh, irritating compounds.
Aftertaste: Nachgeschmack · Bitiş; The taste and aromas that linger in the mouth after coffee is swallowed, specifically driven by the brewed coffee vapors released from the back of the throat during post-swallow exhalation (retro-nasal olfaction).
Alkaline: Alkalisch · Alkali; A taste term describing a dry sensation felt mostly at the back of the tongue. While somewhat bitter, it is not necessarily undesirable; rather, it is a defining characteristic of many dark roasts and certain Indonesian coffees.
Aroma: Aroma · Aroma/Koku (Islak); The olfactory perception of volatile aromatic compounds released from freshly ground dry coffee (commonly referred to as fragrance) and from freshly brewed hot coffee (wet aroma). It constitutes a fundamental component of coffee's overall flavor profile evaluated during sensory analysis and cupping.
Ashy: Aschig · Küllü; A sensory descriptor in coffee cupping denoting an odor or flavor reminiscent of an ashtray, fireplace, or burnt wood. Commonly associated with dark roast profiles and carbony compounds, an ashy aroma is a characteristic feature of darker roasts rather than inherently a coffee defect.
Astringent: Adstringierend · Buruk; A tactile mouthfeel sensation in coffee cupping characterized by a dry, puckering, and harsh roughness felt across the tongue and oral mucosal tissues. Often resulting from underripe coffee cherries, over-extraction, or high concentrations of chlorogenic acids, astringency creates a lingering drying effect rather than a primary taste.
Baggy: Sackartig · Çuvalımsı; A sensory defect in coffee characterized by an unpleasant flavor reminiscent of burlap or jute sacks, typically resulting from prolonged storage of green coffee beans in traditional jute bags under poor humidity or temperature conditions. It often imparts woody, straw-like, or faintly mildewy qualities to the brewed cup.
Baked: Gebacken · Baked; A sensory defect in roasted coffee characterized by a flat, dull, and uninteresting flavor profile, often accompanied by a papery or grain-like sensation. It is typically caused by an excessively long roasting time or a "stalled" development phase where the coffee lacks sufficient heat energy to reach its intended roast degree, resulting in the degradation of volatile aroma compounds.
Balance: Balance · Denge; A sensory evaluation term describing a coffee where no single characteristic, such as acidity, sweetness, or bitterness, dominates or overwhelms the others. A balanced coffee exhibits a harmonious interplay of these attributes, providing sufficient complexity and structural integrity to remain engaging and multidimensional throughout the tasting experience.
Bitter: Bitter · Bitter Acılık; A basic taste perceived in coffee, often associated with alkaloids and phenolic compounds. While balanced levels contribute to the structural complexity of a cup, intense or lingering bitterness is considered a sensory defect resulting from over-extraction, roasting flaws, or poor-quality beans.
Bland: Fad · Yavan; A sensory descriptor for a coffee lacking in depth, character, or intensity. This profile is often associated with low-grown Robusta beans, but it also frequently results from technical brewing errors, such as under-extraction caused by an overly coarse grind size or an insufficient coffee-to-water ratio.
Body: Körper · Gövde; A tactile sensory attribute describing the perceived thickness, richness, or viscosity of a coffee as it sits on the palate. It is a measure of the weight or fullness of the beverage, ranging from thin and light to heavy and syrupy, often influenced by the concentration of dissolved solids and oils.
Bright: Lebendig · Parlak; A sensory descriptor used to characterize coffee with a high, vibrant, or lively acidity. It denotes a pleasant sharpness that cuts through the cup's profile, often associated with high-altitude coffees from regions such as East Africa and Central/South America. "Brightness" is a positive attribute, distinct from the negative sensation of sourness.
Briny: Salzigkeit · Salamura; A sensory descriptor characterizing a saline or salty quality in brewed coffee. It is commonly associated with chemical degradation resulting from prolonged exposure to high heat (e.g., coffee left on a warming plate for an extended period), which alters the volatile aromatics and increases the perception of inorganic salts and minerals.
Caramelly: Karamellig · Karamelimsi; A sensory descriptor in coffee used to identify sweet, confectionery-like flavor and aroma notes, resulting from the Maillard reaction and the subsequent caramelization of sugars during the roasting process. When carefully developed without reaching the point of carbonization (burning), these notes provide a characteristic sweetness and richness to the cup.
Carbony: Kohlig · Karbonsu; A sensory descriptor used to identify flavors and aromas reminiscent of burnt food, carbon, or charred wood. In coffee cupping and sensory analysis, these notes often indicate an excessively dark roast level where organic compounds have undergone pyrolysis, resulting in a loss of origin-specific characteristics and a prevalence of bitterness.
Clean: Sauber · Temiz; A sensory descriptor used in coffee cupping to indicate the absence of negative flavor attributes or fermentation defects. A "clean" cup is characterized by a lack of off-notes, such as moldy, medicinal, sour, or phenolic tastes, allowing the inherent characteristics of the coffee's origin and processing to be perceived clearly.
Complexity: Komplexität · Giriftlik; A sensory descriptor in coffee evaluation used for a cup featuring multiple, distinct, yet harmonious layers of flavors, aromas, and tactile qualities that evolve as the coffee cools, offering depth, resonance, and balance.
Earthiness: Erdigkeit · Topraksılık; A sensory flavor characteristic predominantly associated with coffees from Sumatra and Sulawesi, resulting from traditional Indonesian post-harvest practices such as wet-hulling (Giling Basah). During this process, high-moisture green beans come into contact with soil or humid atmospheric conditions during drying, imparting distinct notes reminiscent of fresh soil, damp earth, or forest floor.
Finish: Abgang · Bitiş; The lingering sensory experience and taste profile perceived in the mouth and throat immediately after coffee is swallowed, encompassing residual flavor notes, body sensations, and mouthfeel.
Flat: Flach · Yavan; A sensory defect describing a coffee that lacks flavor intensity, vibrancy, and aroma, often resulting from stale beans or improper storage where volatile aromatic compounds have degraded.
Flavor: Geschmack · Lezzet; The holistic sensory experience of coffee, encompassing and distinguishing the combined perceptions of aroma, taste, and mouthfeel once its individual attributes like acidity and body have been accounted for.
Floral: Blumig · Çiçeksi; The aromatic descriptor reminiscent of flowers such as honeysuckle, jasmine, and elderflower. Mildly floral aromas are frequently discovered in high-altitude specialty coffees, often perceived alongside fruity, citrus,
Fragrance: Duft · Kuru Koku; The scent of dry coffee grounds evaluated immediately after grinding and before the addition of water during cupping or sensory analysis.
Fruity: Fruchtig · Meyvemsi; An aroma and flavor descriptor associated with fruit characteristics in coffee. Because coffee beans are the seeds of the coffee cherry, fruit notes frequently correlate with a coffee's inherent acidity and brightness.
Grassy: Grasig · Çimenimsi; An aroma and flavor descriptor associated with freshly mowed grass, herbs, green foliage, and unripe fruit. Also referred to as green, herby, or herbal, a grassy profile is typically characteristic of under-roasted coffee beans or improperly dried, water-damaged green coffee.
Guayaba: Guayaba · Guava; The Spanish term for "guava," used in coffee sensory analysis to describe a distinctively sweet, tropical, and pleasantly tart acidity. This vibrant flavor characteristic is frequently identified in the complex profiles of fine, high-quality Arabica coffees.
Harsh: Harsch · Damak Yoran; A sensory descriptor used in coffee tasting to denote an unpleasant, caustic, and aggressively bitter or astringent flavor profile. It is often associated with low-quality, unripe, or defective beans—such as inferior grades of Robusta—resulting in a pungent and disagreeable sensation on the palate.
Herbal: Kräuterig · Aromatik Otumsu; An aromatic and flavor descriptor evoking fresh herbs, green foliage, and unripe fruit. While sometimes present as a desirable nuance in certain origins, a pronounced herbal or grassy profile often indicates under-roasted beans or green coffee that was improperly dried during processing.
Hidey: Ledrig · Derimsi; A sensory descriptor denoting the aroma or flavor of animal hide or leather. While it can add a desirable, rustic complexity to certain dry-processed (natural) East African coffees, it is generally considered a processing or storage defect if the note becomes overly pronounced or pungent.
Malty: Malzig · Maltımsı; A sensory descriptor in coffee tasting denoting the sweet, warm, and comforting aroma and flavor of malt, reminiscent of malt extract, sprouted grains, or a brewery floor. Often categorized alongside cereal and toast-like notes, a malty profile contributes a rich, grain-like sweetness and a pleasant, bready complexity to the cup.
Medicinal: Medizinisch · İlacımsı; A sensory descriptor used in coffee tasting to denote an aroma or flavor reminiscent of medicine, antiseptic, or iodine. This distinct note can arise from natural chemical compounds produced when coffee cherries over-ripen or dry while still on the tree, and it is considered a significant defect that cannot be masked or neutralized by blending.
Mellow: Mild · Yumuşak; A sensory descriptor used in coffee tasting to denote a balanced, smooth, and mild flavor profile free of aggressive acidity, harsh bitterness, or lingering aftertaste. This characteristic is commonly found in medium-roasted, lower-grown Arabica coffees or specific origins with naturally softer profiles.
Mouthfeel: Mundgefühl · Dokusal His; The tactile sensation and physical properties of coffee as experienced in the mouth, often evaluated during the cupping process. Commonly referred to as "body," it describes the weight, texture, and viscosity of the beverage, ranging from light and watery to heavy, dense, or syrupy.
Nose: Nase · Burun; A sensory tasting term encompassing the total olfactory profile of a coffee. It includes both the aromas perceived directly by inhaling through the nose (orthonasal olfaction) and the volatile flavor compounds sensed retronasally when exhaling coffee vapors after swallowing.
Nutty: Nussig · Tohumsu; A sensory descriptor characterizing the aroma and flavor of fresh, roasted nuts (such as hazelnut, almond, or pecan). In professional cupping, this term strictly denotes a positive attribute and is carefully distinguished from the taint or defect associated with rancid nuts or bitter almonds. It is a hallmark flavor profile commonly found in coffees from South America, particularly Brazil and Colombia.
Oniony: Zwiebelig · Soğanımsı; A sensory tasting term describing an undesirable flavor or aroma reminiscent of onions. In coffee cupping, it is strictly classified as a taint or defect. It is most commonly associated with errors during the wet processing method, specifically over-fermentation or the use of stagnant, contaminated water in the fermentation tanks or washing channels.
Papery: Papiergeschmack · Kağıdımsı; A sensory taint or defect characterized by an undesirable aroma and flavor reminiscent of brown paper or cardboard. This defect typically occurs either when coffee beans are improperly stored in paper sacks that transfer their odor, or during the brewing process when using low-quality, unbleached, or unrinsed paper filters.
Peasy: Erbsig · Bezelyemsi; A sensory taint or defect describing an unpleasant, sharp bitter taste and aroma reminiscent of fresh green peas or raw pod beans. This sensory characteristic is typically perceived in underripe or improperly processed coffee beans and is considered a negative attribute in professional coffee evaluation.
Potato Defect: Kartoffeldefekt · Patates Kusuru; A notorious and distinct sensory defect in coffee that imparts an unmistakable aroma and flavor reminiscent of raw, freshly peeled potatoes. This defect is caused by a chemical compound (specifically 2-isopropyl-3-methoxypyrazine) introduced by bacteria transmitted through the punctures of the antestia bug. It is notably prevalent in coffees from East African countries such as Rwanda and Burundi.
Rancid: Ranzig · Ekşimiş; A severe sensory defect describing the sharp, unpleasant chemical odor and taste of spoiled, oxidized lipids in stale or improperly stored coffee beans. In professional coffee cupping, this term is strictly reserved for genuine lipid deterioration and must not be used loosely to describe other strong or heavy aromas unless clear signs of physical and chemical degradation are present.
Rubbery: Gummiartig · Kauçuksu; A distinct sensory descriptor characterizing the aroma and flavor reminiscent of hot tires, rubber bands, or vulcanized rubber. While generally considered an undesirable taint or defect in specialty Arabica coffees, a rubbery characteristic is common, highly recognizable, and often accepted as a standard regional trait in certain commercial origins, particularly in fresh or low-altitude Robustas (Coffea canephora).
Smooth: Geschmeidig · Pürüzsüz; A taste characteristic of a balanced coffee exhibiting no harsh or pronounced defects, featuring a harmonious profile without lingering negative aftertastes. Also referred to as round, rounded, or soft.
Sound: Einwandfrei · Temiz; A descriptor for coffee that is clean and entirely free of sensory defects or taints.
Sour: Sauer · Ekşi; An excessively sharp, biting, and unpleasant taste profile—resembling vinegar or acetic acid—often associated with fermented coffee aromas. This defect can be caused by overripe or fermenting coffee cherries, or by improper fermentation where yeasts and alcohol produce vinegar-like acids. Sour flavors are frequently confused with positive acidity, which is the pleasant, bright, and tangy sensation characteristic of high-quality coffee.
Spicey: Würzig · Baharatımsı; Spicey The aroma of sweet spices such as cloves, cinnamon, and allspice. The term "spicy" when describing coffee does not include the aroma of savory spices such as pepper, oregano, and curry.
Sweetness: Süße · Tatlılık; A sensory descriptor in coffee tasting where flavor notes, mouthfeel, and balanced acidity combine to create the perception of natural sweetness. In professional specialty coffee evaluation, true perceived sweetness is a key indicator of proper ripeness during harvesting and optimal caramelization during roasting, distinguishing high-quality coffees from bitter or underripe lots.
Taint: Fremdgeschmack · Hafif Kusur; An abnormal off-flavor or aroma that is noticeable in a coffee's cup profile, yet is not severe enough to be classified as a major defect. Taints often arise from minor processing anomalies, such as an excess of fruit pulp remaining during fermentation.
Tobacco: Tabak · Tütün; The distinct aroma and flavor of fresh, curing tobacco leaf found in brewed coffee. This pleasant, sweet-herbal characteristic is authentic to various specialty coffees worldwide and must be carefully distinguished from the harsh, acrid notes of burned tobacco or ash.
Winey: Weinartig · Şarabımsı; A sensory descriptor characterizing a combined sensation of aroma, taste, and mouthfeel reminiscent of fine wine. A true winey profile is generally perceived alongside bright acidity and fruity notes, resulting from optimal ripening and controlled fermentation. The term is frequently and incorrectly used to describe a sour, acetic, or over-fermented flavor defect.
Woody: Holzig · Odunsu; A sensory defect describing the dry, papery aroma and flavor reminiscent of dead wood, oak barrels, or cardboard. This defect typically occurs when green or roasted coffee beans are improperly stored for extended periods, particularly in high-temperature and high-humidity environments that accelerate lipid oxidation and aging. While prolonged storage will eventually render any coffee woody, it is especially prevalent in coffees stored at low altitudes.