Cupping

Body is how the weight, thickness and texture of coffee feel on the back of the tongue. When coffee is brewed it releases oils and solids which determine the body. The coffee with a heavier body holds more of its flavor after it has been diluted.

Acidity is the lively, crisp taste that can be sensed on the tip and sides of the tongue. It is analogous to the term "dry" in wine.

Flavor refers to the taste of coffee. It takes time to learn to recognize the different categories of flavor. Some of the terms used to describe the flavor are richness, complexity and balance. Richness describes the fullness of taste; complexity refers to the delightful interaction between acidity, body and aroma; and balance indicates that no single aspect of coffee overpowers any other.

Aroma refers to the brighter and lingering aspects of taste and smell experience. It is the product of acidity and flavor.

Finish is the aftertaste that remains on the palate. It is the product of body; heavier-bodied coffees have a finish that remains longer.