Coffee flavour defined

We all choose our coffee for its flavour. And if you don’t, you should.

That high-five pick-me-up feeling it gives us is all important too, but it’s the come-at-me-flavour and sensory experience that keeps you queuing up for that perfect cup, over and over again.

What does flavour actually mean? Why is it so sensual? How can understanding it help you choose the coffee you like best? The answers lie in the Danes logo.

The Flavour Pentagon

 The Flavour Pentagon is used to show how each Danes blend or origin tastes. We created it as our logo because it perfectly represents what we do best – flavour. 

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Each of the pentagon’s five points represents one of the five elements of coffee flavour – aroma, flavour, sweetness, body and finish. All of our coffees are rated from 1 to 10 on each of these characteristics to help you understand exactly what’s in your bag of beans and how you can best experience them.

AROMA is an encompassing sense of smell. Aroma tells us the flavour before we actually taste it. It’s the impact of smell on our nose. Aroma is perceived through our nose and tastebuds. Bring your cup to your mouth and the coffee’s aromas waft towards your nose where your smell receptors add scent. This creates what your body recognises as aroma.

So how is aroma different from fragrance? Fragrance is just smell. Fragrance is nothing more than your nose receiving a scent. Just the nose is involved, no other senses are engaged here.

FLAVOUR

To understand flavour we need to understand how it differs from taste. Taste determines the flavour of what’s in your mouth, as detected by your tastebuds. Your tastebuds detect specific flavours in coffee like strawberry, caramel or raisin flavours on the coffee flavour wheel.

Flavour is about the sensations we receive when we draw in coffee over the tongue and palate. When taste and aroma converge, we experience flavour. If you sip on your coffee and can identify clear tones, that’s the essence of coffee flavour.

SWEETNESS is the level of pleasant acidity in coffee. Pleasant acidity tastes like it’s got sugar in it and that’s what we know as sweet flavour. Sweetness is an understated, attractive component of coffee that adds touches like the chocolate of Mocha Gold or the plum in Black Velvet.  

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 BODY is the weightiness or thickness of flavour on the tongue. It’s the most tactile element of flavour. Think about how water runs over your tongue – it has no resistance and rolls right over your tastebuds. Now think about the way golden syrup lumbers along your tongue. Syrup has more texture than water and therefore far greater mouth feel – or body – than water.

A roast with lots of body will cut through milk more clearly than one with less body. If you enjoy the sensation of body, you’ll enjoy Viking blend or Black Velvet. For less body, go for the velvety Carribean or the Caramba blend.

FINISH refers to the end and aftertaste of coffee. It’s what sits on your palate at the end of the coffee experience. When roasted and made correctly by an experienced barista, the coffee’s finish should massage your tongue like a souvenir, long after you’ve emptied your cup. If you like a fruity finish, try Panama Black Winey or Colombia Bruselas. If you prefer chocolate and berry notes try Ethiopian Yirgacheffe Wenago.  

 

Unlimited flavour choices

Now you know how to define the flavour you love, you’ll know how to order the coffee you like best! The Flavour Definer on every bag of Danes beans will tell you how the roast tastes, as well as how to brew it at home.

You’re no longer limited to a binary taste of black or white coffee – your choices are limitless because it’s all about flavour, not format. If you’ve never thought about your coffee this way before, you’re about to begin an exciting discovery!

Want to know more? Check out the Danes Flavour Definer.

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