Flavor & Cupping
Aroma
The smell of brewed or steeped coffee after water is added, evaluated during cupping by sniffing the broken crust. Aroma reflects volatile compounds released by hot water and provides early clues about flavor, roast quality, and freshness.
Em Profundidade
Over 800 volatile compounds contribute to coffee aroma, making it more aromatically complex than wine. During cupping, aroma is assessed at three stages: dry fragrance (ground coffee before water), wet aroma (after adding water, during steeping), and after breaking the crust at 4 minutes. Common aroma descriptors include floral, fruity, nutty, chocolatey, spicy, and herbal. A coffee whose aroma promises complexity but whose flavor disappoints may indicate staling or roast defects.
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