Nutty is a broad flavor term, reminiscent of nuts … but what kind exactly?: Nutty is a broad flavor term, reminiscent of nuts. It is tied intrinsically to The set of flavors that result from the degree-of-roast.: Roast Taste is a term we started to distinguish it from "Origin Flavor". We use the "roast taste" term define the set of flavors that result More and the Degree of Roast simply means the roast level of a coffee, how dark it has been roasted.: Degree of Roast simply means the roast level of a coffee, how dark it has been roasted. The More, since a coffee that cups nutty at City+ roast is an ideal roast level that occurs roughly between 425 and 435 degrees Fahrenheit in many coffee roasters with a responsive bean probe where First Crack starts in the 395 to 405 degree More will not be so at FC+.
Nutty is usually a positive term but varies greatly as there are so many forms: hazelnut, walnuts, peanut, cashew, almond, etc. Most positive types are tree nuts, not ground nuts (exception is peanut but this attribute can cut both ways – positive roasted fresh peanut versus Earthy is a flavor term with some ambivalence, used positively in some cases, negatively in others.: Sumatra coffees can have a positive earthy flavor, sometimes described as "wet earth" or "humus" or "forest" flavors. But More vegetative raw type.
Occasionally, nutty can be a negative taste term, especially if it is out of character for a coffee. Some lower grown coffees can have less favorable nut flavors that imply a Soft is a term with several meanings in the coffee trade. In Brazil, Soft is a positive flavor term, particular to the Brazil grading system: Soft is the grade just under Strictly Soft, meant to More in bean The density of a coffee bean is often taken as a sign of quality, as a more dense bean will roast more with a better dynamic. The density of a coffee bean is often taken More, and lack of quality. Nut skins is also a flavor tied to a drying, slightly Astringency is a harsh flavor sensation, acrid flavor, that provokes a physical reaction on the toungue, the tactile feeling of papery dryness. It can have saltiness, sourness and bitterness as components. It is certainly the More How a coffee feels in the mouth or its apparent texture, a tactile sensation : A major component in the flavor profile of a coffee, it is a tactile sensation in the mouth used in More.