Coffee gustative sensations: acidity - bitterness - sweetness
Wrote at 14:34 by Stefano Urso in: Coffee Quality,
The coffee gustative sensations can be divided into:acidity sensation
: it is due by the chloro-genic acid, and its presence is influenced by the roasting temperatures. The coffee becomes less acid the more it’s roasted.
: that one can be felt on the bottom of the tongue and it derives from roasting process compounds that are formed from sugars. Into coffee the bitter sensation is considered a positive aspect of the product, unless it exceeds certain levels of "tolerance." Remember that the feeling of bitterness is exacerbated by the acidity and that this feeling is more present into Robusta coffees.
it is mainly due to the presence of residual sugar in roasted coffee. Higher is the roasting temperature and lower is the sweet sensation because the heat destroys the glucides.