{"id":1792,"date":"2022-04-06T06:32:06","date_gmt":"2022-04-06T04:32:06","guid":{"rendered":"https:\/\/www.coffee-spirit.maxicoffee.com\/article\/coffee-flavour-4-main-types\/"},"modified":"2026-03-12T09:53:49","modified_gmt":"2026-03-12T08:53:49","slug":"coffee-flavour-4-main-types","status":"publish","type":"article","link":"https:\/\/www.coffee-spirit.maxicoffee.com\/en-gb\/article\/coffee-flavour-4-main-types\/","title":{"rendered":"What are the four main flavours of coffee?"},"content":{"rendered":"\n
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The main flavours of coffee<\/strong><\/h2>\n

Coffee Flavour n\u00b01: Acidity<\/strong><\/h3>\n

\"black<\/p>\n

To the untrained palate, acidity<\/strong> is easily confused with bitterness<\/strong>. However, the two are actually at opposite ends of the coffee flavour spectrum. In some ways, acidity is quite simple to identify because it is picked up on the sides of the tongue<\/strong>. Think about the taste of fresh lemon juice<\/strong>… OK that may be an exaggeration, but you\u2019d be surprised at the acidity of certain beans! The flavour is typical of Arabica coffee grown at altitude<\/strong> and, when nicely controlled<\/strong>, it\u2019s a flavour that is highly appreciated by many coffee specialists. If you\u2019re a fan of this flavour type \u2013 or if this is all new to you and you\u2019re curious to try it out \u2013 you should look for light roasted<\/a> coffees. If I had to choose one, it would be the Moka Sidamo Marabou<\/a> from Caf\u00e9s Lugat, a truly remarkable Ethiopian coffee with distinctive citrus notes.<\/p>\n\n <\/section>\n<\/div>\n\n\n\n

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Coffee Flavour n\u00b02: Bitterness<\/strong><\/h3>\n

\"ristretto<\/p>\n

Unlike acidity, bitterness<\/strong> is picked up on the top of the tongue<\/strong> and at the back of the mouth<\/strong> (if you want a good example of a bitter taste, try eating the white skin of a grapefruit!). Unsurprisingly, many people consider it to be a rather unpleasant flavour. But when it\u2019s well managed, it can bring a genuinely distinctive quality<\/strong> to a coffee and we think you\u2019d be pleasantly surprised by the result! The bitterness of a coffee develops during its roasting process: the longer the beans are roasted for, the more bitter the resulting coffee becomes. Scientifically speaking, bitterness comes from the chlorogenic acids<\/strong> that are present in caffeine<\/strong>. It\u2019s for that reason that Robusta<\/a> coffee can contain up to twice the amount of caffeine found in Arabica<\/a> coffee, and consequently, dark roasted Robusta beans often have a pronounced bitter flavour. If you\u2019re a fan of bitterness, or you simply want to experiment with it, then dark roasted coffees<\/a> are the ones for you. Italian coffee<\/a> is a good place to start or, for maximum bitterness. Just pick up the first pack of Robusta<\/a> beans that you come across. But do bear in mind that what you gain in bitterness? you may lose in complexity, as Robusta coffee tends not to offer the textured flavours of an Arabica coffee.<\/p>\n\n <\/section>\n<\/div>\n\n\n\n

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Coffee Flavour n\u00b03: <\/strong>Sweetness<\/strong><\/h3>\n

\"cup<\/p>\n

Sweetness<\/strong> is such a familiar sensation that I won\u2019t spend all day describing it here! But it goes without saying that this pleasant taste<\/strong> brings a more gentle flavour<\/strong> to coffee. A little tip for making slow coffee: once your coffee is ready, be sure to swirl it around in its container (like the Chemex<\/a>\u00a0for example) to let it plenty of air in. By doing so, you\u2019ll bring out more of the natural sweetness found in your coffee. Not bad, eh?<\/p>\n\n <\/section>\n<\/div>\n\n\n\n

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Coffee Flavour n\u00b04: <\/strong>Saltiness<\/strong><\/h3>\n

\"espresso<\/p>\n

Does the idea of a salty coffee<\/strong> seems a little strange to you? Don\u2019t worry, that\u2019s perfectly normal! But I can assure you that there is a certain saltiness to the taste of coffee, and above all of espressos<\/strong>. The taste is actually created at the start of the extraction<\/strong> process. As an experiment, try making a 30-second espresso and tasting it at 5-second intervals. You\u2019ll probably be taken aback by the saltiness<\/strong> of your first mouthful, but the flavour becomes less and less pronounced as the espresso keeps pouring. Pretty crazy, right? I think I\u2019ve crammed your heads with enough information for one day. All that\u2019s left is for you to train your palate<\/strong>! With a bit of practice and a healthy variety of coffees to hand, you\u2019ll soon become an expert in the domain. Next time we\u2019ll continue the journey of discovery for your taste buds by taking a closer look at fruity coffees<\/strong>. There are plenty of surprises left in store, we can assure you!<\/p>\n\n <\/section>\n<\/div>\n\n\n\n

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As we’ve explored, coffee is more than just a hot beverage; it’s a complex and multifaceted drink that can evoke a wide range of flavour profiles. Whether you prefer your coffee with a little bit of added sweetness or prefer a more bitter taste, there’s a flavour profile out there that’s perfect for you. So, next time you grab a cup of coffee, take a moment to appreciate the distinct flavours that make it one of the most beloved drinks in the world.<\/p>\n\n <\/section>\n<\/div>\n\n\n

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