Coffee

The aroma or flavour of coffee in a wine is relatively easy to recognise. However, it is a complex flavour profile of hundreds of different aromatic substances. Similar to wine, it depends on the variety, soil type and weather conditions during the growth of the coffee plant how the special flavours of the coffee bean develop. The name coffee is derived from the Arabic "qahwa" (stimulating drink), which, interestingly enough, was originally also used for wine.

Kaffee - Bohnen

The flavour spectrum ranges 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, berry, vanilla, coconut and onion. There is also a special flavour wheel for coffee, which is very similar to that of wine. Despite this variety, the typical basic coffee flavour is retained.

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Become a Premium Member of wein.plus

Voices of our members

Serious sources on the internet are rare - and Wine lexicon from wein.plus is one such source. When researching for my articles, I regularly consult the wein.plus encyclopaedia. There I get reliable and detailed information.
Thomas Götz
Weinberater, Weinblogger und Journalist; Schwendi

Welcome back!

Coffee

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU