m.gafei.com授权转载《Coffee Tasting / 咖啡的品鉴》咖啡知识内容，Coffee Tasting / 咖啡的品鉴有关的风味和产地信息，2021年11月28日。
Ultimately, tasting is comparing and contrasting. Tasting only one coffee at a time does not create any context. But if you taste two or three coffees, you can compare them in terms of your personal preference, but also in terms of aroma, acidity, body, and flavor. (A tip: When tasting more than one coffee, always taste lighter bodied coffees first and work up to fuller bodied coffees.)
Aroma is the first hint of how your coffee will taste. In fact, most of your sense of taste actually comes from your sense of smell - which is why coffee can taste so satisfying and sublime.
Acidity, in tasting terms, doesn't mean sour or bitter; it's a lively, tangy, palate-cleansing property, ranging from low to high. Think of the range from still water to sparkling water, and you'll get the idea.
Body is the weight or thickness of the beverage on your tongue. Body ranges from light to full.
Flavor is the all important melding of aroma, acidity, and body that creates an overall impression.
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