Flavor Frequency Spectrum
The radar chart below represents a sample blend's characteristics across five dimensions: bitterness, acidity, body, sweetness, and aroma. Each parameter is measured on a scale from 0 to 100.
Evaluation Parameters
Bitterness
Measured intensity of bitter compounds. Higher values indicate more pronounced bitterness, often associated with longer extraction times or higher temperatures.
Acidity
Brightness and sharpness perceived on the palate. Acidity contributes to the overall balance and can range from mild to pronounced depending on origin and processing.
Body
Perceived weight and texture in the mouth. Body is influenced by dissolved solids and can range from light and tea-like to full and syrupy.
Sweetness
Natural sugars and perceived sweetness. This dimension reflects the inherent sweetness of the beans or leaves, independent of added sweeteners.
Aroma
Fragrance intensity and complexity. Aroma encompasses both the dry fragrance and the aromatic compounds released during brewing and tasting.
Balance
Overall harmony between all dimensions. A well-balanced blend exhibits no single dominant characteristic, with all parameters working in harmony.
Extraction Variables
Time & Temperature
Brewing duration and water temperature directly influence extraction. Longer times and higher temperatures typically increase bitterness and body while potentially reducing acidity and sweetness.
Grind & Ratio
Particle size and coffee-to-water ratio affect extraction rate and final strength. Finer grinds and higher ratios increase extraction, while coarser grinds and lower ratios produce lighter results.