Dry Fragrance

Olfactory_Anatomy_of_the_human_nasal_cavity
Olfactory_Anatomy_of_the_human_nasal_cavity

In the cupping procedure for tasting and scoring coffee, this is the smell of the dry, ground coffee before hot water is added.

The term fragrance is used since it is normally applied to things we smell but do not consume (perfume, for example), whereas aroma is usually applied to foods and beverages.

Once water is added to the coffee grounds, the cupper judges the smell of the “crust”, the floating coffee grounds, and breaks the crust with a spoon. This is called Wet Aroma…

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