7 - Primary Coffee Tastes (3- Third Part)
A harsh sour taste and tartness. An acrid coffee can be described as tart, sharp, or acerbic.
7 B - Ashy
Whenever the coffee smell or taste similar to an ashtray or fireplace, it is called "Ashy". Ashy aroma indicates a dark roast, and is not necessarily a negative attribute. Ashy coffees generally have a carbony flavor.
7 C - Astringent
A dry, sour, salty, and generally disagreeable sensation detected mostly at the sides of the tongue.
7 D - Baggy
It is normally described in light roasted coffee with mild flavor. The taste characteristic of coffee stored too long in burlap bags, causing the coffee beans to acquire a straw-like coffee bag flavor.
7 E - Backed - Flat
It is a dull, and uninteresting coffee. A baked flavor may be caused by roasting too slowly. Coffee roasted in a drum roaster for much more than about 17 minutes will likely be burnt or have a baked flavor.
7 F - Balanced
A balanced coffee does not have any overwhelming flavor or aroma characteristics.
If a coffee has flavors that can be sensed evenly across the tongue, it called balanced.