Enter the MATRIX

A few fellow coffee connoisseurs have suggested that I should use some form of rating scale when it comes to my favourite Americano.

So in future I will attempt to use the following matrix of scoring and notes to describe that which my tongue experiences when slurping over the brown gold.

Acidity - The sensation of dryness in the back and under the edges of your mouth. This is a desirable quality and not to be confused with sour (which is considered a bad quality of coffee). Acidity creates a lively, bright taste which without it, the coffee would taste flat.

Aroma – Without aroma, we could only taste sweet, sour, bitter and salty. This is where we get the subtle differences such as floral, nutty or fruity.

Body – The way the coffee feels in your mouth, its viscosity or heaviness. The best way to describe it is the comparison to how whole milk feels in your mouth compared to water. If you are unsure as to the level of body in the different coffees, add an equal amount of milk to each one and the one with the heavier body will retain more of its flavor when diluted.

Flavor – This is the overall perception of the three characteristics above. Flavor can be rich (full bodied), complex (multi-flavored), or balanced (no one characteristic over powers the other.

Now many might argue that I should, in fact, do it the proper way with black espresso coffee. But, that's not the way I drink coffee, so I'll stick to tasting coffee in it's natural environment - my Americano cuppa!