Aftertaste and finish evaluation

What is Aftertaste?

• The lingering impression left on the palate after swallowing coffee.
• Includes residual flavors, tactile sensations, and overall duration.
• Key quality metric in cupping and competitions.

Dimensions of Aftertaste

• Length: How long flavors persist (short vs long finish).
• Clarity: Whether flavors remain distinct or become muddled.
• Quality: Pleasant (chocolate, fruit, sweetness) vs unpleasant (astringent, bitter, metallic).
• Evolution: Some finishes change over time (e.g., fruity shifting to floral or spicy).

Factors Influencing Finish

• Origin & Variety: Ethiopian coffees often bright, tea-like finishes; Sumatran naturals heavy, earthy finishes.
• Processing: Washed coffees → cleaner finishes; naturals/honey → heavier, lingering finishes.
• Roast Level: Light roasts preserve bright, crisp finishes; dark roasts often leave smoky, bitter tails.
• Brewing: Over-extraction → harsh, lingering bitterness; under-extraction → sharp, quick finish.

Evaluation in Practice

1. Take a sip and swallow.
2. Focus on the flavors and sensations that remain.
3. Note length, clarity, and quality.
4. Compare across cups at different temperatures.

Sensory Descriptors

• Positive: Sweet, clean, cocoa, nutty, fruity, floral.
• Negative: Ashy, astringent, sour, papery.

Importance in Specialty Coffee

• A long, pleasant finish enhances perception of quality.
• Inconsistent or unpleasant finishes lower cupping scores.

Summary

Aftertaste, or finish, is the final impression of coffee on the palate. Evaluated by length, clarity, and quality, it reflects the interplay of origin, processing, roast, and brew. A clean, sweet, lingering finish is highly prized in specialty coffee.

• Tags:
• Specialty Coffee
• Cupping Scores
• Light Roasts
• Dark Roasts
• Roast Level
• Factors Influencing
• Washed Coffees
• Origin Processing
• Fruity Floral
• Roast Brew
• Clean Sweet