Coffee world
Flavour has more than one dimension.
Aroma, body, finish. Learn to describe what you enjoy.
Reviewed: 17 October 2026
Body is the sensation of fullness and texture; finish is the impression after swallowing. Chocolate, honey and fruit notes are sensory associations, not proof of added ingredients. Check ingredients and allergens on the actual label. Taste again after the cup cools slightly: your perception may change.
Acidity, bitterness, concentration and caffeine are different axes. A sour cup may reflect the bean profile or preparation; it cannot establish one certain diagnosis. Milk changes the proportions and perception. Neither price nor a dark colour predicts your enjoyment or caffeine content.
Try it with your next cup
Split one brew into two equal servings. Add measured milk or a plant drink to one. Note the difference in aroma, texture and finish; consider the ingredients of your chosen addition.
Also consider
- A note or an ingredient?
- Bean profile or preparation?