The smell or taste of a wine like coffee, which is mentioned in the context of a wine address, can be recognised relatively clearly. However, this is an extremely complex taste picture of hundreds of different aroma substances. Similar to wine, it depends on the variety of coffee plant, the soil conditions and the weather conditions during growth how the special aromas of the coffee bean develop. The name coffee is derived from the Arabic "qahwa" (stimulating drink), which interestingly was also originally used for wine.
Flavours range from sweet to bitter and salty to acidic, with floral, smoky, spicy, roasted, medicinal, burnt and pungent tones, as well as diverse aromas of citrus, cocoa, berries, vanilla, coconut and onion, among others. There is also a special aroma wheel for coffee that is very similar to that of wine. Despite this diversity, the typical basic coffee flavour remains.
The caffeine contained in coffee is subject to declaration above a certain amount (see also under ADI). Methoxypyrazines (essential oils) contribute to the earthy aroma of raw coffee. Strong toasting of the barrique barrels also produces coffee-like aromas, among other things. In connection with coffee, similar appearing tones often occur, which are described as roasted, caramelised, smoky and burnt.