You now have your coffee in your cup...

You need about 7 g of coffee to make a cup of espresso. For a medium-sized cup, you need 12 g and 15 g for a bowl.

If eroticism is evident in evanescence and ambivalence, then coffee is erotic. It reveals itself to our senses, but keeps its aura of mystery. It dissolves when we want to think about it clearly and distinctly. It breaks down into little pieces when we decide to define it with words.

However, let us try to define it.

First of all, look at your beverage.

Its colour varies according to the roasting level.

The froth at the top, rare or abundant, light or dark, gives you a hint about the quality of your preparation.

Now, breathe in your coffee.

It contains many aromas. Over 800 have been noted! It is difficult to reproduce an aromatic sensation with words.  However, here are the main definitions

BURNT / SMOKY This odour and flavour descriptor is similar to that found in burnt food. It is the smell associated with smoke when burning wood. This descriptor is often used by coffee tasters to show the degree of roast found in dark-roasted or oven-roasted coffee.

RUBBER-LIKE This odour descriptor is characteristic of the smell of hot tyres, rubber bands and rubber stoppers. While it is not a negative attribute, it indicates a strong and characteristic note that is easily recognisable in certain coffees.

CARAMEL This odour and flavour descriptor evokes the odour and flavour produced when caramelising sugar without burning it. Tasters should be cautioned not to use this attribute to describe a burnt note.

CEREAL/MALTY/TOAST-LIKE This description encompasses the characteristic aromas of roasted grain, malt and toast. It includes the aroma and flavour of raw or roasted cereal grains (particularly, roasted corn, barley or wheat), malt extract, the aroma and flavour of freshly baked bread and freshly made toast. The descriptor has a common denominator: a grain-type aroma. These aromas were grouped together because tasters were using these terms interchangeably.

ASHY This odour descriptor is similar to that of an ashtray, the odour of smokers' fingers or the smell one gets when cleaning out a fireplace. It is not a negative attribute. It is generally used by coffee tasters to show the roast degree.

CHOCOLATE-LIKE This aroma descriptor is reminiscent of the aroma and flavour of cocoa powder and chocolate (in particular, dark and milk chocolate). It is an aroma that is sometimes referred to as sweet.

SPICEY This organoleptic description is typical of the smell of sweet spices such as cloves, cinnamon and sweet pepper. Tasters must be warned not to use this attribute to describe the aroma of strong, savoury spices such as pepper, oregano and Indian spices.

ANIMAL-LIKE This odour descriptor is somewhat reminiscent of the smell of animals. It is not a fragrant aroma like musk, but has the characteristic odour of wet fur, sweat, leather, hides or urine. It is not necessarily considered as a negative attribute but is generally used to describe strong notes.

FLORAL This aroma descriptor is similar to the fragrance of flowers. It is associated with the slight scent of different types of flowers including honeysuckle, jasmine, dandelion and nettles. It is mainly found when an intense fruity or green aroma is perceived but rarely found having a high intensity by itself.

FRUITY/CITRUS This aroma descriptor is reminiscent of the odour and taste of fruit. The natural aroma of berries is highly associated with this attribute. The perception of high acidity in some coffees is correlated with the citrus characteristic. Tasters should be cautioned not to use this attribute to describe the aroma of unripe or overripe fruit.

WOODY This aroma descriptor is reminiscent of the smell of dry wood, an oak barrel, dead wood or cardboard paper.

MEDICINAL This odour descriptor is reminiscent of chemicals, medicines and the smell of hospitals. This term is used to describe coffees having aromas such as rio flavour, chemical residues or highly aromatic coffees which produce large amounts of volatiles.

NUTTY This aroma descriptor is reminiscent of the odour and flavour of fresh nuts (distinct from rancid nuts) and not of bitter almonds.

RANCID/ROTTEN This aroma descriptor includes two terms which are associated with odours reminiscent of deterioration and oxidation of several products. Rancid as the main indicator of fat oxidation mainly refers to rancid nuts and rotten is used as an indicator of deteriorated vegetables or non-oily products. Tasters should be cautioned not to apply these descriptors to coffees that have strong notes but no signs of deterioration.

TOBACCO This aroma descriptor is reminiscent of the odour and taste of tobacco but should not be used for burnt tobacco.

EARTHY The characteristic odour of fresh earth, wet soil or humus. It is sometimes associated with moulds and is also reminiscent of raw potato flavour. It is considered to be undesirable when perceived in coffee.

GRASSY/GREEN/HERBAL - This aroma descriptor includes three terms which are associated with odours reminiscent of a freshly-mown lawn, fresh green grass or herbs, green foliage, green beans or unripe fruit.

WINEY This terms is used to describe all the sensations experienced when drinking wine: smell, taste and mouthfeel. A strong acidic or fruity note is usually associated with winey coffee. Tasters should be cautioned not to use this attribute to describe a sour or fermented flavour.

After you have deeply smelt your coffee, you can drink it...

The first sensations then appear:

ASTRINGENCY This attribute is characterised by an aftertaste sensation with a dry feeling in the mouth, undesirable in coffee.

BODY This attribute descriptor is used to describe the physical properties of the beverage. It gives the pleasant full mouthfeel characteristic as opposed to being thin.

Then comes the taste that confirms (or refutes) the aromatic sensations combined with the following flavours:

ACIDIC A basic taste characterized by the solution of an organic acid. A desirable sharp and pleasing taste particularly strong with certain origins as opposed to an over-fermented sour taste.

SOURNESS This basic taste descriptor refers to an excessively sharp, biting and unpleasant flavour (such as vinegar or acetic acid). It is sometimes associated with the aroma of fermented coffee. Tasters should be cautious not to confuse this term with acidity which is generally considered a pleasant and desirable taste in coffee.

BITTER A primary taste characterised by the solution of caffeine, quinine and certain other alkaloids. This taste is considered desirable up to a certain level and is affected by the degree of roast and brewing procedures.

SWEET This is a basic taste descriptor characterised by solutions of sucrose or fructose which are commonly associated with sweet aroma descriptors such as fruity, chocolate and caramel. It is generally used for describing coffees which are free from off-flavours.

SALTY A primary taste characterised by a solution of sodium chloride or other salts.