Structure is an esoteric term, characterizing the relation between flavors, acidsMany acids contribute to coffee flavor: acetic, malic, citric, quinic, tartaric, phosphoric, etc.: Many acids contribute to coffee flavor; malic, citric, quinic, tartaric, phosphoric, etc. See Acidity or... ...more, mouthfeelHow 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... ...more and aftertasteAftertaste refers to lingering residual sensations in the mouth after coffee has swallowed. It might be distinguished from "finish" which is the final sensations of the coffee while... ...more as well-defined and comprehensive.: Like BalanceSuggests a harmony and proportion of qualities, and implies mildness since no one quality dominates.: Balance is both an obvious and slippery taste term. It implies a harmony... ...more, structure is an esoteric term. After all, you can’t taste a “structure” nor can you taste a “balance.” They come from a sense of all the sensory components of a coffee, characterizing the relation between flavors, acids, mouthfeel and aftertaste as well-defined and comprehensive. Well-structured coffee has an architectural feel, as something that is “built”, well-founded, solid, with flavors and sapidPleasant tastes, referring to tactile sensation derived from the basic flavors: salty, sweet, sour, bitter, savory (umami). In a broader sense, sapid means "pleasing to the mind", referring... ...more experiences that relate well to each other. Usually it refers directly to the acidityAcidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem... ...more, or perhaps we might say the acidity is a core component of structure, since a coffee with weak acidity tastes limp and flat.
