~Coffee Carecteristics~
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There are 4 CARECTERISTICS
used to describe a coffee :

ROAST
BODY
ACIDETY
FLAVOR

These are usually described alonga sliding scale from 1-6.

1 being the lowest and 6 the higest.

Roast: general rule is the darker the roast the LOWER the acidety. The roast describes how dark/ long a coffee is roasted. The color of the bean is what gives the description. There are many descriptive words and they are diffrent from region to region, so going with the scale gives an easier way of knowing the roast.

Body: THE overall impression of the coffee .

Acidety: HOw "souer" the taste of the coffee is , this also is an indication of how the coffee taste, a acidety high coffee will have a imidiate and "stingy" taste, also known as high caracter....

Flavor: The taste of the coffee on the palate. Coffee is described very much as wine is ...basic descriptions
are : nutty, chocolaty, flowery,Citric- orange,or lemon, earthy, and more


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