c o f f e e ta s t i n g g u i d e
Maayad Coffee
-Jimmoi
c o f f e e ta s t i n g g u i d e
It begins the first time you smell the enticing aroma
and sip the coffee. Your Coffee Tasting Guide gives
you a place to record your sensory journey. It also
provides you with what you need to know and
communicate about how we ethically source, roast,
brew and taste coffee. And to have an even more
meaningful connection with our customers and each
other over coffee.
Welcome
Welcome to the Coffee Tasting Guide, a place to learn
about the ways we buy, roast, brew and taste the
coffees in our lineup—and a place to record your own
thoughts as you experience each coffee.
Processing
Processing is the term used to describe how the beans
(seeds) are removed from the coffee cherry. Processing
plays a part in overall flavor, acidity and body.
Washed Processing (light, clean and tangy)
Coffee pulp is mechanically removed,
leaving a sticky layer called mucilage
on the bean. Beans are washed and
then held in a concrete fermentation
tank for 18–36 hours to develop
flavor, acidity and body. One final
washing, and the beans are dried,
parchment is removed and the green
beans are sorted and graded.
semi-Washed Processing (lower
acidity, light-bodied and smooth)
Coffee pulp is removed using small handpulping
machines, and then the coffee is washed and laid out
to dry in the sun. After partial drying, parchment is
removed and the coffee is laid out again for final
drying, followed by sorting and grading.
Natural/dry Processing (wild, unpredictable and
berry)
Coffee cherries are allowed to dry
completely on the bean, letting the
bean develop flavors before the skin
and parchment are removed,
followed by sorting and grading.
roasting
Maayad Roast – to be defined.
- good to know - Each coffee requires a unique roast
profile to create a cup that is at its peak of aroma,
acidity, body and flavor.
How you grind, brew and store coffee is as
important as the coffee you choose.
fundamentals of brewing great coffee
Proportion
Grind
Water
Freshness
proportion
Maayad recommends 2 Tbsp (10 g)
ground coffee for every 6 fl oz (180
ml) of water for proper extraction.
Grind
Grind determines how long the
water and coffee are in contact, and
how much flavor is extracted.
Proper grind delivers only the
coffee’s best flavors.
Water
Coffee is 98 percent water, so fresh,
goodtasting water is essential. If
your local tap water tastes good, it’s
likely to make a good cup of coffee.
Otherwise use filtered or bottled
water
Freshness
Think of coffee as fresh produce.
The enemies of coffee are oxygen,
light, heat and moisture. Store
opened coffee in an opaque, airtight
container (like a degassing bag) at
room temperature, and use within a
week of opening.
how to brew in a coffee press (By far our preferred
brewing method.)
Start with coarsely ground coffee (2
Tbsp for every 6 fl oz water).
Add hot water just off the boil.
Brew for four minutes
Then press and pour.
Tasting
Whenever you taste coffees, compare and contrast them by identifying the four
tasting characteristics for each: aroma, acidity, body and flavor.
Aroma
The way the coffee smells—it could be
earthy, spicy, floral, nutty or others. These
distinctive aromas are directly related to
the coffee’s flavor
Acidity
This is a tangy quality or tartness, not the
pH level of the coffee. You can feel acidity
on the sides and tip of your tongue, and
sometimes the back of your jawbone, the
way you do when you taste citrus fruits or
drinks. Coffees with high acidity are
described as bright, tangy and crisp with a
clean finish. Low-acidity coffees feel
smooth in your mouth and linger.
Body
The weight of the coffee on your tongue.
Does it feel light or full in your mouth?
Like comparing whole milk with nonfat
milk. Light-bodied coffees feel light and
don’t linger; you feel the weight of full-
bodied coffees on your tongue and the
flavor lingers.
Flavor
The way the coffee tastes. This
characteristic is registered in different parts
of the mouth. Citrus, cocoa and berries are
a just a few flavors you might taste. Some
are obvious, and others are subtle.
The four steps of coffee tasting
Follow each of these steps every time you taste to truly appreciate the characteristics of
the coffees. See how the characteristics you like correspond to region, processing method
and roast.
Smell
Always smell a coffee before you taste it. Your
tongue distinguishes only four tastes: salty, sweet,
bitter and sour—but your nose can detect thousands
of smells. Cup your hand over the coffee, hold the
cup close to your nose and inhale.
Slurp
When tasting a coffee, it’s important
to slurp it. Slurping sprays the coffee
across your entire palate and lets
subtle flavors and aromas reach your
nose.
Locate
Think about where you are experiencing
flavors on your tongue. Is it on the tip and
sides? What is the mouthfeel and weight of
the coffee on your tongue?
Describe
Now that you’ve smelled and tasted
the coffee, think about how you
would describe the experience.
Describe the aroma, acidity, body
and flavor? What food flavors or
other experiences can you compare
this sensation to?
tasting glossary
Acidity Aged Coffee Arabica
The lively, palate-cleansing property Certain coffees from the Asia/Pacific One of the two major commercially
characteristic of washed coffees grown at a region benefit from prolonged storage significant species of coffee. The only one
high altitude. prior to roasting. After aging for three to purchased by Starbucks.
five years, these coffees develop a unique
cedar-spice flavor and are used in select
Starbucks blends, including Starbucks®
Christmas Blend.
Aroma Balanced Berry
The term used to describe the scent of the A coffee that features a pleasant mix of A flavor and aroma reminiscent of
coffee flavor, acidity and body. No single blackberries or blueberries. Some of the
characteristic dominates the cup. best coffees of East Africa have these
characteristics.
Bitter Body Bright
The basic taste sensation perceived The feeling of weight or thickness of the An assertive flavor with a tangy acidity
primarily at the back of the tongue. coffee on your tongue. perceived at the front of the mouth;
denotes high quality and a high-altitude
coffee farm.
Buttery Caramelly Citrus
A smooth, rich flavor and texture found in A subtle sweetness, particularly in blends An unmistakable lemon or grapefruit
some Indonesian coffees. given a deep, dark roast. flavor note.
Clean Cocoa Complex
Coffees that leave little aftertaste. A texture and flavor reminiscent of A coffee with an array of flavors
unsweetened cocoa powder. It leaves a
somewhat dry but very pleasant aftertaste
in the mouth.
Crisp Dark Roast Earthy
A clean coffee with bright acidity. Dark-roasted coffees feature a fuller body Most often used to describe a flavor found
and robust, bold flavors in Indonesian coffees. Earthy flavors
remind people of fresh mushrooms.
Sumatra is one of these coffees and is
Starbucks most popular single-origin
offering.
Elegant Estate Exotic
Coffees that have a luxurious mouthfeel A medium- to large-scale farm that usually Unusual aromas and flavor notes, such as
and intriguing flavors. has its own processing facility floral, berry-like or spicy.
Flavor Floral Fruity
How a coffee tastes or the overall A fresh, sweet aroma that is fleeting and Coffees that have a berry or tropical
impression a coffee leaves in your mouth. delicate, but unmistakable. fruitlike flavor or aroma are referred to as
being fruity. Kenya, Ethiopia Harrar™ and
Ethiopia Sidamo® are a few examples.
Full-Bodied Herbal Intense
A heavier texture. The weightier the coffee The taste or aroma reminiscent of pungent A singular, potent attribute, such as the
on the tongue, the more body it has. herbs, like basil, oregano and other fine earthiness of Sumatra or the smokiness of
cooking herbs. French Roast
Juicy Light-Bodied Medium-Bodied
The mouthfeel or sensation that causes you Less weight on the tongue. A fleeting A smooth, even texture, neither fleeting
to salivate. aftertaste nor overwhelming.
Medium Roast Mild Mouthfeel
Medium-roasted coffees are balanced with A coffee with approachable flavor The sensation or weight you feel inside
smooth and rich flavors. characteristics. your mouth when tasting coffee.
Nutty Robusta Smoky
An enjoyable flavor reminiscent of One of the two major commercially The darker the roast, the smokier the
walnuts, almonds, hazelnuts or other nuts. significant species of coffee. Grown at aroma and flavor
lower altitudes than arabicas. The flavor is
less refined, and caffeine content is higher.
Smooth Soft Spicy
A round, well-balanced coffee that leaves a Coffees that are mild-flavored with low The aroma or flavor of a spice, from sweet
pleasant mouthfeel. acidity. to savory.
Sparkling Stale Sweet
This term describes a coffee with a bright Coffee that is exposed to oxygen for A positive coffee description that is
acidity that dances on your tongue before it extended periods of time loses acidity and associated with a pleasant flavor and
quickly dissipates. becomes flat and cardboard tasting. This is mouthfeel.
the taste of staleness
Syrupy Tangy Umami “oo-MA-mee”
A thick coffee with a lot of body that A lingering acidity is often described as Usually defined as a meaty, savory,
leaves a lingering aftertaste. tangy. satisfying “oo-MA-mee” taste. The savory
taste of foods and the full, tongue-coating
sensation they provide.
Wild Winey
Exotic flavors with extreme characteristics. A taste similar to that of red wine or
having a fruit quality.
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