What should you focus on when describing coffee?

When describing coffee, the focus should be on its sensory characteristics, specifically aroma, flavor, acidity, and mouthfeel. These elements are essential in providing a comprehensive understanding of the coffee's quality and uniqueness.

Aroma refers to the smell of the coffee, which can greatly influence taste perception. Flavor encompasses the overall taste experience, including distinguishing notes such as fruity, nutty, or chocolatey qualities. Acidity, in the context of coffee, relates to the bright, crisp quality that can enhance the overall flavor profile and provide balance. Mouthfeel describes the texture of the coffee in your mouth, such as whether it feels light, creamy, or syrupy.

Focusing on these sensory attributes allows for a nuanced discussion about the coffee, making it more engaging and informative for both the person describing it and the audience listening. These qualities are crucial aspects that help in appreciating and evaluating different types of coffee beyond simply market factors like brand, roast date, cost, or availability, which are less indicative of the coffee's intrinsic attributes.