AROMA - Peacock

AROMA

The aromatics of a coffee greatly influence its flavor profile and come from the perception of the gases released by brewed coffee. Aroma is greatest in the middle roasts and is quickly overtaken by carbony smells in darker roasts. Aroma is distinct from the dry fragrance of the coffee grounds; in general “fragrance” describes things we do not eat (like perfume) and “aroma” pertains to food and beverage we consume. In cupping, wet aroma refers to the smell of wet coffee grinds, after hot water is added. Aromatics as a term may encompass the entire aroma experience of a coffee. Aromatics are a huge part of flavor perception (remember the “hold your nose and eat an onion” experiment). Aromatics reach the olfactory bulb through the nose and “retro-nasally” through the opening in the back of our palate. While some taste is sapid, perceived through the tongue and palate via papillae, or taste buds, most of flavor quality is perceived through the olfactory bulb.