Which of the following is not an important sensory attribute for tasting coffee?

Question

Which of the following is not an important sensory attribute for tasting coffee?

BlackTom AI · Accepted Answer

In evaluating the sensory attributes considered important in coffee tasting, we review each option to see whether it belongs to the standard cupping vocabulary.
Option 1: Body. This refers to the mouthfeel and viscosity of the coffee, which is a core attribute in coffee evaluation and highly considered during cupping. It is definitely an important sensory attribute.
Option 2: Fragrance. Fragrance, or aroma, is central to coffee tasting, as many flavors are perceived first through the nose, and aroma is routinely scored in cupping protocols. This is an important sensory attribute.
Option 3: Acidity. Acidity describes the brightness and tartness perceived on the palate and is a fundamental dimension in coffee grading; it is definitely an important sensory attribute.
Option 4: Spiciness. While some coffees may exhibit spicy flavor notes, spiciness is not a standard or primary sensory attribute used in routine coffee tasting or cupping protocols. It is not typically considered a core attribute like body, fragrance, or acidity, and it is not universally evaluated as a primary factor in most tasting systems.
Thus, among the options, spiciness stands out as the one not traditionally regarded as an important sensory attribute for tasting coffee.

ECH 001Y A01-A24 SQ 2025 Pre-Lab 1 Practice Quiz (Safety and Intro to Tasting)

Which of the following is not an important sensory attribute for tasting coffee?

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