Term used in coffee

1. Rounded (adj):
 no single flavor dominates; instead, all the flavor notes blend smoothly together

2. Vibrant (adj):
 pronounced and bright acidity, which can give the coffee a refreshing, zingy quality

3. mellow (adj):
 coffee that has a smooth, mild, and gentle flavor profile, characterized by its lack of
sharpness or harshness, creating an easy-drinking experience that is soft on the palate.

4. texture (n):
 physical feel or mouthfeel of the coffee as you drink it. This includes how the coffee feels
on your tongue and in your mouth, which can significantly influence the overall drinking
experience. (body, creaminess, viscosity, grittiness, smoothness)

5. mouthfeel (n):
 tactile sensation and physical properties of the coffee as it interacts with your mouth. This
encompasses a variety of attributes that describe how the coffee feels on your palate,
rather than its flavor or aroma.

6. body (n):
 weight and fullness of the coffee as it feels in your mouth. It is a measure of the coffee's
viscosity and richness, giving a sense of how substantial or dense the coffee is. (the more
body the coffee can offer you, the creamier, heavier, more syrupy the coffee taste in your
palate)

7. palate (n):
 range of flavors and sensations that can be perceived when tasting coffee. It encompasses
the overall sensory experience in the mouth, including taste, aroma, texture, and
aftertaste.
8. Flavor profile in coffee
 Fruity (berry, citrus, stone fruits, tropical fruits)
 Nutty (almond, hazelnut, walnut)
 Chocolatey (dark choco, milk choco, cocoa)
 Spicy (cinnamon, clove, nutmeg, pepper)
 Floral (jasmine, rose, lavender)
 Herbal (mint, basil, lemongrass)
 Sweet (caramel, honey, brown sugar, maple syrup)
 Savory (toasted bread, brown butter, umami)
 Earthy (mushroom, wet soil, cedar)
 Woody (oak, pine, tobacco)
 Smoky (charcoal, burnt sugar)
 Winey (red wine, port, sherry)
 Fermented (yogurt, Sauerkraut, soy sauce)
 Grainy (malt, oats, barley)
 Butter
 Creamy
 vanilla

9. boulders (n):
 large, unevenly ground coffee particles.

10. astringency (n):

 dry, puckering sensation that can be felt in the mouth, similar to the feeling you get when
drinking unsweetened tea or red wine. (dryness, puckering sensation, bitterness)