For us, it's about more than just drinking coffee – it's about experiencing coffee. Every bean we roast has its own story: from its origin and processing to the taste in the cup. Coffee sensory analysis plays a central role in this. It helps us recognize the subtle nuances of a coffee, assess its quality, and consciously experience its aroma.

What is coffee sensory analysis?

Coffee sensory analysis refers to the systematic perception of taste, aroma, texture, and aftertaste. For us at Kaffeekirsche, sensory analysis is more than just a technical term: it's the foundation for selecting our coffees. Through cupping, the standardized tasting process, we analyze each batch for its basic flavors, aromas, and balance. Only in this way can we ensure that every coffee meets the standards of specialty coffee.

Basic flavors in coffee

Coffee has five basic tastes: Acidity, sweetness, bitterness, saltiness, and umami. Each of these tastes has its own function and contributes in its own way to the perception of coffee.

It is important not only to focus on individual tastes, but also on their It's important to consider their mutual effects. They influence each other in subtle ways: sweetness can soften acidity, acidity can balance bitterness, saltiness enhances sweetness, and umami intensifies the mouthfeel. Only in their interplay do they create the complex, harmonious taste experience that defines specialty coffee. Understanding the basic tastes and their interaction allows for a more conscious perception and evaluation of coffees.

1. Acid

Acidity gives coffee vibrancy and structure. It tastes fresh, lively, and often fruity, for example, like citrus, berries, or apple. Chemically, these notes arise from organic acids such as chlorogenic acid, citric acid, or malic acid. High-altitude Arabica coffees, like many Ethiopian coffees, are particularly prone to pronounced acidity.

2. Sweetness

Sweetness has a harmonizing effect and rounds out the flavor. It arises from natural sugars in the bean that caramelize during roasting. Sweetness balances acidity and bitterness and ensures a pleasant mouthfeel. Medium to light roast coffees with fruity or caramel notes often exhibit a pronounced sweetness.

3. Bitterness

Bitterness arises primarily from roasting and extraction, for example from caffeine or chlorogenic acid breakdown products. It gives coffee depth and structure. When balanced, bitterness contributes to harmony; if too strong, it can mask other aromas. Darker roasts and espresso typically exhibit more bitterness.

4. Saltiness

Saltiness is subtle, often slightly mineral or full-bodied. It originates from minerals in the water and soil. Saltiness enhances sweetness, rounds out acidity, and allows aromas to shine through more clearly. Coffees from volcanic soils, such as those in Ethiopia or Guatemala, can exhibit this effect. If saltiness is very strong or unpleasant, it may indicate a flaw.

5. Umami

Umami is perceived as savory or full-bodied and primarily influences mouthfeel. It is created by amino acids that are formed during roasting. Umami makes coffees richer and more harmonious, especially in full-bodied varieties from Indonesia or mature Arabicas.

How the basic tastes interact

The basic flavors influence each other and determine the overall perception of a coffee.

Sweetness and acidity: Sweetness softens the sharpness of the acidity and makes the coffee more harmonious. Without sweetness, acidity often tastes sharp or unpleasant.

Sweetness and bitterness: Sweetness balances bitterness and ensures a well-rounded, harmonious taste experience.

Acidity and bitterness: Acidity can structure bitterness and make it more vibrant. Without acidity, bitterness appears dominant; without bitterness, acidity can seem flat.

Saltiness combined with sweetness or acidity: Saltiness enhances sweetness and rounds off acidity, making aromas more clearly perceptible.

Umami with body or sweetness: Umami enhances the mouthfeel and provides fullness. In combination with sweetness, the coffee tastes harmonious; without sweetness, umami can seem heavy.

The balance of these five basic tastes determines whether a coffee tastes complex and harmonious or unbalanced. These basic tastes are complemented by the spectrum of aromas perceived in the nose.

Why taste is subjective

Although cupping is standardized, it remains Taste is always subjective. Everyone has different taste buds and olfactory cells; perception is shaped by experience and context, but also by genetics. Therefore, sensory analysis is always a communicative process for us: We find a common vocabulary for aromas, but acknowledge that coffee tastes different to everyone.

Cupping: How we taste coffees

During cupping, the coffee is freshly ground and brewed. We test:

• Dry aroma : Scent of ground coffee
• Wet aroma : Crust on the surface after pouring.
• Taste when sipping : acidity, sweetness, body, balance and aftertaste

This process allows us to produce coffees like ours to precisely describe Kebado from Ethiopia and to highlight its special sensory properties.

Kebado: Black tea, bergamot and jasmine

Our new Kebado coffee from Ethiopia exemplifies the diversity of Ethiopian single origins. Typical of this region, Kebado showcases:

• Clear, vibrant acidity with notes of citrus fruits
• Floral aromas and a silky body
• Long, balanced aftertaste

Kebado was carefully processed using the traditional washed method, which brings out its delicate aromas particularly well. Cupping reveals how origin, variety, and processing contribute to the unique flavors. Shaping sensory perception in coffee.

One thing immediately stands out about Kebado: its pronounced citrusy bergamot note, which makes the coffee fresh and vibrant. Its tea-like body is reminiscent of a fine Earl Grey, while the floral jasmine note elegantly rounds off the aroma profile. This combination of lively acidity, delicate sweetness, and floral nuances demonstrates how origin and processing shape the sensory experience of a coffee.

Conclusion

Coffee sensory analysis, cupping, and the analysis of basic flavors are central tools in coffee tasting and evaluation. They allow us to consciously experience and understand the complex aromas of coffees like Kebado from Ethiopia. The three flavor notes listed on our bags only describe the general direction of the coffee. Each is perceived individually, depending on personal senses, brewing method, and even one's mood on a given day. For Kebado, the terms bergamot, jasmine, and a tea-like body provide an initial clue—they can be roughly translated to acidity, sweetness, and body, and help to categorize the profile. At the same time, coffee remains a personal experience: those who taste it may perceive the nuances differently than we describe them, and it is precisely this diversity that makes specialty coffee so exciting.

---

Black tea, bergamot, and jasmine sound interesting? Try our Kebado from Ethiopia. Available in filter or espresso roast, and also directly from the espresso bar at Kaffeekirsche Berlin.

---

Anyone who wants to take a look into the world of coffee sensory analysis can experience the subtleties of acidity, sweetness, body and aromas firsthand in our coffee courses .