The smell or taste of a wine after coffee mentioned in the context of a wine address can be recognized relatively clearly. However, this is an extremely complex taste picture of hundreds of different aromatic substances. Similar to wine, the type of coffee plant, the soil conditions and the weather conditions during its growth determine how the coffee bean's special aromas develop. The name coffee is derived from the Arabic "qahwa" (stimulating drink), which interestingly enough was originally used for wine.
The range of flavours goes from sweet to bitter and salty to sour, with floral, smoky, spicy, roasted, medicinal, burnt and pungent tones, as well as a variety of aromas including citrus, cocoa, berries, vanilla, coconut and onion. There is also a special aroma wheel for coffee, which is very similar to that of wine. In spite of this variety, the typical basic taste of coffee remains.
The caffeine contained in coffee is subject to declaration above a certain amount (see also under ADI). The methoxypyrazines (essential oils) contribute to the pungent aroma of raw coffee. Strong toasting of the barrique barrels also produces coffee-like aromas. In connection with coffee, similar tones often occur, which are described as roasted, caramelised, smoky and burnt.