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| Specific attributes | Definition | Reference |
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| Enzymatic flavor (flowery, fruity) | A sweet, floral, aromatic blend of a variety of ripe fruits.
A sweet, light, slightly fragrant aromatic associated with fresh flowers.
An aromatic characteristic of fresh, plant-based material. Attributes may include leafy, unripe, grassy, and peapod. | Juice kiwi strawberry (100%). Strawberry coffee flavor map ref. #015
Rose coffee flavor map ref. #067
Fresh parsley in water |
| Sugar browning flavor (nutty, caramelly, and chocolatey) | A slightly sweet, brown, woody, oily, musty, astringent, and bitter aromatic commonly associated with nuts, seeds, beans, and grains.
A round, full-bodied, medium brown, sweet aromatic associated with cooked sugars and other carbohydrates. A blend of cocoa, including cocoa butter and dark roast aromatics at varying intensities. | Hazelnut coffee flavor map ref. #040. Puree the almonds and
walnuts separately
Caramel coffee flavor map ref. #051
Dark chocolate coffee flavor map ref. #056. Chop dark chocolate |
| Distillation flavor (carbon, spicy, and resinous) | The somewhat sharp, acrid notes associated with a dark brown impression of an overcooked, almost scorched product. | One drop of liquid smoke on a cotton ball in a large snifter |
| Astringency | A drying, puckering, or tingling sensation, on the surface and/or edge of the tongue and mouth. | 0.05% alum solution |
| Acidity | The fundamental taste factor associated with a citric acid solution. | 0.015–0.05% citric solution |
| Sweetness | A fundamental taste factor of which sucrose is typical. | 1.0% sucrose solution |
| Bitterness | The fundamental taste factor associated with a caffeine solution. | 0.01–0.04-0.05% caffeine solution |
| Body | Tactile feeling of the liquid in the mouth, especially as perceived between the tongue and roof of the mouth. | Samples of hot and cold brew coffee |
| Aftertaste | Length of positive flavor qualities emanating from the back of the palate and remaining after the coffee is expectorated or swallowed. | Samples of hot coffee and cold brew coffee |
| Balance | How all the various aspects of flavor, aftertaste, acidity, and body of the sample work together and complement or contrast to each other. | Samples of hot coffee and cold brew coffee |
| Overall | The maximum overall sensory impression. It reflects the holistically integrated rating of the sample as perceived by the individual panelist. | Samples of hot and cold brew coffee |
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