Which aspect of coffee tasting evaluates the brightness or sharpness?

Acidity in coffee tasting refers to the bright, crisp, and vibrant qualities found in a cup of coffee, which can resemble the tangy sensations you might experience with certain fruits. This aspect contributes significantly to the overall flavor profile of the coffee, providing a lively, refreshing experience that makes certain types of coffee highly enjoyable.

When coffee tasters describe a coffee with high acidity, they usually mean that it has a sharpness that is pleasing and invigorating, often characteristic of lighter roast profiles or specific coffee origins known for their lively fruit flavors.

In contrast, body assesses the weight and thickness of the coffee, giving it a presence in the mouth, while flavor encompasses the overall taste experience, which includes acidity but also other elements, such as sweetness and bitterness. Finish refers to the aftertaste and lingering flavors that remain after swallowing, but it does not specifically evaluate the brightness of the coffee. Each of these aspects plays a role in coffee tasting but acidity is the standard term used to denote the sharpness or brightness experienced in a coffee.