Aromatico Flavor Profile

Our Basic Coffee Parameters

To assist you in selecting a coffee, we have established some fundamental parameters for evaluating flavor. Regardless of how we perceive a coffee, it stimulates all the senses of taste. The scent of freshly ground coffee first reaches the nose. After brewing, the coffee touches the tongue and finally the palate. It often leaves behind a pleasant aftertaste. Many myths surround the aroma spectrum of coffee’s aftertaste. Ranging from sweet to bitter, it often lingers the longest in memory. Below, we explain the seven fundamental parameters selected by Aromatico in more detail.

Roast Level

Roasting refines coffee beans, as coffee develops its characteristic aroma only through roasting. During traditional roasting, coffee beans are heated for a specific duration. The interplay of chemical and physical processes leads to the formation of up to 800 different aromas, which can influence acidity, sweetness, or bitterness. The roast master knows exactly how to balance time and temperature to best highlight the flavor nuances of each origin.

Traditional drum roasting is a craft that requires a great deal of skill and experience. Depending on the roast level, different products can emerge from the same coffee blend. The roast is chosen based on personal taste preferences and the preferred brewing method. A lighter roast is often used for filter coffee, whereas a darker roast is preferred for espresso.

Key factors are the roasting duration and temperature. These two elements play a crucial role. A light roast brings out fruitier notes. The roasting process is stopped between the "First Crack" (the first popping sound) and the "Second Crack" (the second popping sound, similar to popcorn), accompanied by a pleasant hay-like aroma. The beans take on a light brown color.

Single-origin coffees are often lightly roasted to preserve the unique characteristics of their origin. A medium roast balances a mild fruit note with a slight bitterness, with beans appearing in a rich brown tone. A dark roast, commonly found in Italian coffee, is completed after the "Second Crack." The beans take on a deep black-brown color. In darker roasts, fruit notes recede, giving way to stronger bitter notes and a fuller body. This roast level is well-suited for high-pressure brewing methods, such as espresso machines.

Each coffee bean has a unique composition of coffee compounds due to its origin, quality, and processing method. To bring out these flavor nuances, specific roasting profiles are created. The exact details of these profiles remain the closely guarded secret of every roast master.´

Strength

The perception of coffee strength is subjective and varies individually. The intensity of a coffee sip can result from several factors, including the choice of coffee beans, roasting method, and the ratio of coffee grounds to water.

Robusta coffee beans typically make coffee appear stronger. A blend with Robusta can introduce both pleasant bitter notes and chocolaty undertones. However, a strong coffee can also be made entirely from Arabica beans with a darker roast. Strength is particularly appreciated in espresso. The dark Italian roast delivers an intense and robust taste experience. The farther south in Italy an espresso is roasted, the higher the Robusta content in a typical espresso blend.

Beyond coffee selection, preparation also plays a key role. Using more coffee grounds with less water results in a more intense coffee experience. The water’s contact time with the coffee grounds also affects strength. A short contact time—such as with an espresso machine—can produce a more acidic espresso that may feel particularly strong. Strong espressos are often enjoyed pure but also pair well with milk in coffee specialties. A robust espresso blend can either stand out against milk or harmonize with it.

Fruit Notes

A fresh fruit note—often perceived as a slight acidity—is frequently the first impression during a coffee tasting. Fruity flavor nuances are either loved or avoided. Coffee connoisseurs appreciate their diverse and characteristic nature. The spectrum between fruitiness and acidity varies in intensity, depending on the blend and roast.

Common flavor sensations include floral-fruity (floral, fragrant, or fruity with citrus or berry undertones). Certain coffee-growing regions are known for pronounced fruit notes, such as African origins. A lighter roast enhances fruit flavors.

Brazilian coffees typically have mild fruit notes, while Colombian coffees tend to feature more intense fruit flavors. Ethiopian and Kenyan highland coffees often exhibit a vibrant fruitiness, whereas Asian coffee beans generally have less acidity. The processing method also affects taste—washed coffees tend to showcase clearer fruit notes. Individual taste perception varies depending on one’s tongue and palate sensitivity.

Body

The body of a coffee is best described as a velvety mouthfeel. The first sip is the most significant, as it determines whether the coffee leaves a light or heavy sensation in the mouth. Full-bodied coffee lingers on the palate, leaving a lasting impression.

Coffee complexity can be compared to that of wine. A well-rounded body creates a dense, long-lasting flavor sensation in the mouth. However, a full body does not necessarily result from a dark roast or high caffeine content—it is inherently present in the bean itself.

Arabica beans typically create a lighter but complex body, while Robusta beans require careful roasting to avoid astringency and bring out their full potential. Generally, darker roasted coffee beans are described as fuller-bodied than lighter roasted beans.

Balance

Harmony and enjoyment go hand in hand. A well-balanced coffee leaves a pleasant mouthfeel. If a coffee immediately sparks anticipation for the next sip, it has achieved balance.

Balance refers to the equilibrium between fruitiness and bitterness, aroma, and overall body. Roasting techniques significantly influence how these elements interact. Sometimes, specific components are intentionally highlighted to emphasize a particular flavor profile. The coordination of different flavor nuances creates a well-rounded coffee experience.

Crema

A velvety, golden-brown crema crowns an espresso. Crema is the foamy layer on top of espresso or caffè crema—filter coffee does not have crema.

The crema is influenced by preparation and the coffee beans used. Arabica beans produce a lighter crema, whereas Robusta beans contribute to a thicker and denser crema. Pressure-based brewing methods, such as espresso machines, mix tiny air bubbles with coffee aromas, resulting in a hazelnut-colored, marbled crema. It is the hallmark of a well-extracted espresso.

The quality of extraction can be judged by observing the crema. Under-extraction produces a very light crema that dissolves quickly, while over-extraction results in a dark, patchy crema. If extraction issues arise, it is advisable to check grind size, coffee dose, brewing temperature, tamping pressure, or extraction time.

A perfect crema is dense, brown-marbled, and remains intact without dissolving. The magic of crema lies in its ability to hold sugar on its surface for about five seconds before it gracefully sinks into the espresso—a mesmerizing sight for coffee lovers.

Caffeine

Some drink coffee mainly for its caffeine boost, while others enjoy the taste but prefer to avoid its effects.

Arabica beans naturally contain 1.0% to 1.8% caffeine, whereas Robusta beans range from 1.8% to 2.5%. The stimulating effect of caffeine typically begins 30 to 45 minutes after consumption, with a half-life of about 3 to 4 hours.

In the EU, a coffee or espresso must contain no more than 0.1% residual caffeine to be labeled as decaffeinated—often, this threshold is even lower. This means one would need to drink 10 to 15 cups of decaf coffee to match the caffeine in a single regular cup. Decaffeinated coffees and espressos allow for coffee enjoyment at any time of day.