During Brazilian-style tasting, another important stage is the evaluation of all the characteristics of the brew such as sweetness, acidity, fruity nuances, and honeyed, chocolatey, and spicy aromas. In detail, the tasting cycle consists of six stages:
Fragrance characteristics will indicate flavour tendency: a sweetish fragrance will indicate sour flavours, while a sour fragrance will lead us toward pungent flavours.
The aroma of the brew is then checked, which can vary from fruity to chocolatey to spicy etc. in fact, each coffee possesses its own range of aromatic characters that set it apart.
During the actual tasting of coffee, one has the opportunity to discover all the basic and secondary flavours. It is useful to remember that the basic flavours perceived through the tongue are Sweet (Perceived at the tip of the tongue), Bitter (Perceived at the bottom of the tongue), Sour (Perceived at both the tip of the tongue and the lateral posterior parts of the tongue) and Salty (Perceived at the tip of the tongue).
Along with taste, olfaction is also evaluated. The combination of taste (liquid part) and smell (gaseous part), will reveal the characteristic flavour of each origin.
Aftertaste is the sensation that lingers on the palate after tasting. Some components of flavours left by the aftertaste may remind us of flavours such as chocolate (sweet) or spices (cloves and pepper).
The last step to conclude the tasting is to determine the body of the brew, which comes from the oiliness and viscosity that together determine the body of the coffee.