How to read and understand coffee tables
Don't you understand what the parameters in the coffee tables indicate?
In this section we will explain to you in a clear and precise manner the parameters that characterize the various types of coffee.
Starting with the intensity of a coffee, this depends on the consistency of the body and the aromatic richness of the drink.
Already from this definition you can understand 2 concepts:
The fact that 2 variables must be considered: body and aroma;
Consequently, in this sense, it is a suitable method to define only espresso coffees, as they are the only ones with a greater body.
For example, filter coffee or mocha coffee have significantly less body. The latter will be assessed for other characteristics of their own which we will evaluate in future articles.
At this point we will also clarify the concepts of body and aromatic intensity:
Body of coffee: using the human sense of touch, assessing the texture and texture of the liquid. For example, hot chocolate has a lot of body, oil has a medium consistency and water has no body;
Aroma intensity: this is the amount of aromas that are perceived by the sense of smell after bringing a cup of coffee to the nose. It should be noted that I have only focused on the 'quantity' of aromas contained, not the quality, which we will talk about shortly.
Generally we use a scale ranging from 1 (coffee with little aroma and almost no body) to 10 (coffee with a very consistent body and high aromatic charge):
Intensity 1 to 4: coffees with a light body and delicate aromas;
Intensity 5 to 7: balanced coffees with a round body and rich flavors;
Intensity 8 to 10: coffees with a consistent body and rich aromas.
Finally, as far as sweetness is concerned, it obviously depends on the amount of sugar in the blend.