JAVA JOY COFFEE

Roast Level – Generally, as roast intensity increases, coffee tends to develop a fuller body, decreased acidity, and a smoother flavour profile. However, this trend isn’t universal and can vary depending on the specific bean and roasting process.

Body – the physical sensation of the coffee in your mouth, often described as its weight or thickness. It’s the tactile impression that the liquid leaves on your palate, ranging from light and delicate to rich and heavy.  A coffee with a full body will feel thick and rich, while a light-bodied coffee will feel more delicate and thin.

Sweetness – refers to the pleasant, sugary flavours that can be naturally present in the beans. It’s an essential aspect of the coffee’s flavour profile, balancing out other tastes like bitterness and acidity. Sweetness in coffee is not the same as added sugar; instead, it’s the inherent sweetness that can be perceived due to the coffee’s origin, processing method, and roast level. These sweet notes can range from fruity and caramel-like to chocolatey or nutty, depending on the coffee variety and how it was processed and roasted.

Acidity – the bright, tangy, or sharp flavours that can be perceived, often described as a pleasant tartness or crispness. It’s an important characteristic that can add vibrancy and complexity to the coffee’s flavour profile. Acidity in coffee is comparable the taste sensation similar to that of citrus fruits, berries, or green apples.