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Flavor terms – 11Aug22

Flavor descriptions are inherently subjectiveβ€”not surprising, considering how subjective taste can be. Unlike other sensory descriptions that have relatively objective descriptions (loud, soft, furry, scaly), taste (and smell) is often hard to describe.
Flavor terms can be divided into roast related descriptors and descriptors related to the bean variety (though this division is not a standard one). The roast related flavors refer to those characteristics imparted to the bean as a result of the roasting process. Varietal and processing terms refer to those aspects that are inherent in bean, or imparted as a result of the green bean’s pre-roast processing. Roasting can substantially affect the intrinsic flavor and aroma of the bean; roasters will act in order to balance this and to enhance the beans’ inherent profile. One further factor is preparation method; this can drastically change the coffee’s character.
Acidity
Related both to the roast and to variety. This term is akin to the description of acidity in wine, not to acid content. Indeed, retailers may avoid using this term in order to avoid confusion, and rely on terms such as “bright” or “lively.” Acidity is more of a sensation than a taste, and is experienced on the tip of the tongue and/or the roof of the mouth. During roasting, acidity varies in an approximately inverse relation to body or bittersweet aspects; as the degree of roast increases, perceived acidity decreases. Coffees without acidity tend to taste flat, lacking a pleasant palate-cleansing aspect. Acidity can often have wine-like aspects, especially in many Kenyan coffees, or can come across as citrusy. When acidity is extreme, it can feel astringent, as if the moisture has been sucked from your mouth.
Aroma
Related to both roast and variety. Most of our taste perception comes from our sense of smell, so the volatile aromatics emitted from brewed coffee play an important role in its taste. Aroma develops during roasting, but as the roast starts becoming dark, the carbonized sugars become dominant.
Baked or Bready
A roast related term. Baked coffee is flat, with little aroma; typically the result of an insufficiently high roasting temperature over too long a period of time. In other words, if the heat applied to the unroasted coffee is too low, the physical and chemical changes do not occur in a desirable fashion.
Balance
Roast and variety related. The pleasing combination of multiple characteristics, none overpowering.
Body
Roast and variety related. Body is a textural quality, a perception of viscosity or fullness on the tongue; one roaster has likened it using your tongue as a weight scale. Body develops with the degree of roast, falling off sharply with over roasted coffee, but it can also vary by origin. Distinguish between body and the “thickness” imparted by some brewing methods, like coffee from a press, where fine particulates remain suspended, or espresso, which contains emulsified coffee oils. Underextracted coffee will also have a defectively light body.
Bitter
Roast and preparation related. This is not always a defect; up to a point, it can be desirable. Robusta is more bitter than arabica, but mild coffees can become bitter if over roasted or over extracted during brewing.
Bittersweet
Roast related term. Often mischaracterized as “strong,” the bittersweet aspect is created by the caramelization of sugars in the bean. The longer the coffee is roasted, the greater the caramelization, until at last the sugars are completely burned, giving the coffee a taste akin to charcoal (see next entry).
Burnt
When very mild, this aspect may be desirable for cutting through drinks containing a lot of milk and/or sugar, though there are those who like it in a straight cup. When overdeveloped, it is the flat taste of charcoal; this taste can be overwhelming.
Clean
Clean-tasting coffees are free of defects or undesirable distractions.
Complexity:
Complexity simply means that the cup has many elements–aromas, textures, and tastes–apparent at once, or in succession. Since it is rare to fnd all of the desirable elements in a single origin, roasters often roast different coffees to achieve a varied profile.
Earthy, or Natural
Within limits, this can be a pleasant note, but more commonly a defect in which the brewed coffee has an aftertaste akin to freshly turned soil. Commonly relates to poor processing, one way this defect can occur is when the beans absorb flavor from the dirt on which they were spread to dry. In more muted degrees, this quality can add interesting notes to a coffee.
Flat
Lacking in taste or aroma; low in acidity. Often occurs when the coffee goes stale.
Grassy
Processing related. The aroma and taste of hay, or a newly mown lawn. This can result from prematurely picked cherries.
Musty
Moldy, mildewy ; often the result of some improper storage conditions. Improper aging also can cause mustiness, while proper aging can contribute a desirable flavoring aspect (see Section 2.1.7)
Rioy (REE-oh-ee)
A harsh, medicinal quality, the term derives from a reference to low quality coffees from Brazil (i.e., Rio De Janiero). See also here.
Sour
Unpleasantly acrid or sour, as if contaminated by vinegar. This taste can occur in low-growing, unwashed coffees, but commonly occurs in under roasted coffees, or even properly roasted beans that were then brewed with water that was too cool.

Source: http://www.thecoffeefaq.com/2coffeebeans.html#flavorterms

Tourists and residents of Manila travel out of town to the north on a short getaway look for the best place in Clark for rest and relaxation.

Companies, even organizers, wedding planners and families are looking for Resorts and beaches near Manila for events and retreats. Frequently visited destinations for vacation spots this summer in Philippines are found in Angeles City, Clark, Pampanga, which is very accessible from Manila, Subic and Cebu.

Frequent travelers and visitors staying in Angeles City Pampanga Clark Philippines look for restaurants, coffee shops, bars, pubs, hotels and resorts in Clark that offer free internet connection to guests. There are some highly recommended places in Clark that offer good WIFI internet services.

Where to go in Clark? Hotel Clark Philippines is a De Luxe Hotel in Clark and Subic, a risk free place to stay, cozy and nice ambience, a nice function place for special occasion

You might want to check also the Yats Restaurant is the best restaurant for special dinner, best restaurant for dinner with friends near Manila, also the best place to celebrate special events.

Famous Restaurant in Pampanga, a place to dine with friends in Clark, cozy restaurant with a nice ambience, a nice function place for special occassions

Are you looking for an attractive restaurant or a nice place to eat with friends in Clark, Angeles City Pampanga? Yats Restaurant and Wine Bar is a restaurant with good food and good wines for dinner located at Clark Angeles City Pampanga. Perfect for exclusive dinner venues for groups, recommended for private dinner in Philippines. A Restaurant in Clark for business dinner meeting. Private dinner place or dinner restaurant in Clark Subic Near Manila Angeles City Pampanga. Yats Restaurant is one of the Good Restaurant in Pampanga Angeles City Clark near Manila.

Yats Restaurant and Wine Bar has its own special attraction for January 2010. Featured on the “special” menu are luxurious items that are guaranteed to make the dinners memorable. Saturdays in January are BYOB dinners which means that wine lovers can bring their own bottles to dine at Yats Restaurant without being charged corkage. BYO (Bring Your Own) is a special theme of Yats Restaurant which offers the biggest selection of fine and everyday wines anywhere in Asia.

http://www.YatsRestaurant.com

Looking for a party venue in town?
Clearwater Resort and Country Club is one of the ideal venues for birthday party because it is a risk free venue. Not only Birthday Parties but also a good place to enjoy family reunion. A good place to celebrate special occasions. Clearwater Resort and Country Club is one of the resorts in Subic Clark Angeles City Pampanga or near Manila with activity amenities, place that are nice for celebration.

This web site contains articles and information that will be helpful to visitors, residents and tourists traveling out of town from Manila on a short getaway to Subic, Angeles City, Pampanga and Clark Philippines. There are several web sites that contain information that might also be pertinent to what is happening in North Luzon, Subic, Tarlac, Pampanga, Clark Freeport Philippines.

Looking for interesting hotels near Manila Subic Clark Angeles City Pampanga?
Trouble free hotels and well recognized hotels in Subic Clark Angeles City Pampanga
Clearwater Resort and Country Club offers a good place to stay in Subic Clark Angeles City Pampanga. In offers nice place to have rest in Subic Pampanga outside Manila.
One of the Philippines top hotels in north Luzon.

Wedding couples looking for wedding reception venues and beach wedding venues can log on to this Philippines Wedding Venue web site for free information and assistance:

For assistance with lodgings, accommodations, hotels and resorts near Manila in Subic, Pampanga, Angels City and Clark Philippines log on to http://www.HotelClarkPhilippines.com

While in Clark, one might as well add to the itinerary a visit to the famous Clark Wine Center, the largest wine shop in Philippines which offers over 2000 selections of fine vintage wine from all wine regions, vintages spanning over 50 years covering all price ranges.

http://www.ClarkWineCenter.com

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