Which method of coffee evaluation includes the assessment of aroma?

The method of coffee evaluation that includes the assessment of aroma is tasting. Tasting involves a comprehensive analysis of coffee, where various sensory attributes are evaluated, including flavor, acidity, body, aftertaste, and aroma. Aroma plays a crucial role in creating the overall coffee experience, and it is assessed during tasting by inhaling the fragrance released when coffee is freshly brewed or when coffee grounds are sniffed. This method allows for a detailed evaluation of the coffee's characteristics, helping to distinguish high-quality coffees and understand their unique profiles.

While aging refers to how coffee develops flavors over time, it does not directly involve the evaluation of aroma during the tasting process. Brewing is the process of preparing coffee for consumption and, while it influences aroma, it is not an evaluative method in itself. Grinding involves breaking down coffee beans to prepare for brewing, but the evaluation of aroma occurs primarily when tasting coffee. Thus, tasting is the most relevant method for assessing aroma in coffee evaluation.