5 - Primary Coffee Tastes (1- First Part)

5 - Primary Coffee Tastes (1- First Part)

5 A -  Primary Tastes

Primary Tastes are the flavors detected by the tongue.
There are only four major tastes and flavors (sweet, sour, salty, and bitter). Each taste cell has receptors.
Receptors are capable of recognizing all different types of tastes, the ones which are located around the sides of the tongue will recognize sour foods and the end of the tongue usually taste Sweet and salty foods. 
The middle of the tongue usually has no taste buds.  
Bitter foods are usually tasted at the back of the tongue.

5 B -  Flavor:
Overall and combined sensations of the coffee is called flavor.

5 C -  Aroma:
Coffee aroma is the combination of the smell and the flavor of the brewed.
Without our sense of smell, the flavor would be limited to the tongue senses of (sweet, sour, salty, fruity, nutty, smoky, herbal, complex, and floral and bitter). The smell, or "the nose", particularly at the moment when the crust is broken and brewed.

5 D -  After Taste
After drinking the coffee, aroma is also experienced when vapors drift upward into the nasal passage.
This "retro nasal" aroma is responsible for much of a coffees aftertaste. Also called "finish.
A coffee's aroma is highest shortly after roasting and then declines rapidly.
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