Monday, 11 February 2008

Cupping - the correct adjectives to describe what you taste and smell in the cup

This list needs to be refined, but it provides us with a starting point. What is important in cupping coffee is that the accepted adjectives are used. I am not sure I agree with all of the comments that follow each adjective, but we can edit those in due course. For example, there are various characteristics listed below that are said not to be 'undesirable', yet I personally detest them in my coffee. As long as you use the accepted adjectives, I think whether or not a certain characteristic is 'desirable' is highly subjective, and largely a matter to be determined by you, the cupper.


  • Animal-like - This odour descriptor is somewhat reminiscent of the smell of animals. It is not a fragrant aroma like musk but has the characteristic odour of wet fur, sweat, leather, hides, or urine. It is not necessarily considered as a negative attribute but is generally used to describe strong notes.
  • Ashy - This odour descriptor is similar to that of an ashtray, the odour of smokers' fingers or the smell one gets when cleaning out a fireplace. It is not used as a negative attribute. Generally speaking this descriptor is used by the tasters to indicate the degree of roast.
  • Burnt/Smoky - This odour and flavour descriptor is similar to that found in burnt food. The odour is associated with smoke produced when burning wood. This descriptor is frequently used to indicate the degree of roast commonly found by tasters in dark-roasted or oven-roasted coffees.
  • Chemical/Medicinal - This odour descriptor is reminiscent of chemicals, medicines and the smell of hospitals. This term is used to describe coffees having aromas such as rio flavour, chemical residues or highly aromatic coffees which produce large amounts of volatiles.
  • Chocolate-like - This aroma descriptor is reminiscent of the aroma and flavour of cocoa powder and chocolate (including dark chocolate and milk chocolate). It is an aroma that is sometimes referred to as sweet.
  • Caramel - This aroma descriptor is reminiscent of the odour and flavour produced when caramelizing sugar without burning it. Tasters should be cautioned not to use this attribute to describe a burning note.
  • Cereal/Malty/Toastlike - This descriptor includes aromas characteristic of cereal, malt, and toast. It includes scents such as the aroma and flavour of uncooked or roasted grain (including roasted corn, barley or wheat), malt extract and the aroma and flavour of freshly baked bread and freshly made toast. This descriptor has a common denominator, a grain-type aroma. The aromas in this descriptor were grouped together since tasters used these terms interchangeably when evaluating standards of each one.
  • Earthy - The characteristic odour of fresh, wet soil or humus. Sometimes associated with moulds and reminiscent of raw potato flavour, a common flavournote in coffees from Asia.
  • Floral - This aroma descriptor is similar to the fragrance of flowers. It is associated with the slight scent of different types of flowers including honeysuckle, jasmine, dandelion and nettles. It is mainly found when an intense fruity or green aroma is perceived but rarely found having a high intensity by itself.
  • Fruity/Citrus - This aroma is reminiscent of the odour and taste of fruit. The natural aroma of berries is highly associated with this attribute. The perception of high acidity in some coffees is correlated with the citrus characteristic. Tasters should be cautioned not to use this attribute to describe the aroma of unripe or overripe fruit.
  • Grassy/Green/Herbal - This aroma descriptor includes three terms which are associated with odours reminiscent of a freshly mowed lawn, fresh green grass or herbs, green foliage, green beans or unripe fruit.
  • Nutty - This aroma is reminiscent of the odour and flavour of fresh nuts (distinct from rancid nuts) and not of bitter almonds.
  • Rancid/Rotten - This aroma descriptor includes two terms which are associated with odours reminiscent of rancidification and oxidation of several products. Rancid as the main indicator of fat oxidation mainly refers to rancid nuts and rotten is used as an indicator of deteriorated vegetables or non-oily products. Tasters should be cautioned not to apply these descriptors to coffees that have strong notes but no signs of deterioration.
  • Rubber-like - This odour descriptor is characteristic of the smell of hot tyres, rubber bands and rubber stoppers. It is not considered a negative attribute but has a characteristic strong note highly recognisable in some coffees.
  • Tobacco - This aroma descriptor is reminiscent of the odour and taste of tobacco but should not be used for burnt tobacco.
  • Winey - This terms is used to describe the combined sensation of smell, taste and mouthfeel experiences when drinking wine. It is generally perceived when a strong acidic or fruity note is found. Tasters should be cautioned not to apply this term to a sour or fermented flavour.
  • Woody - This aroma descriptor is reminiscent of the smell of dry wood, an oak barrel, dead wood or cardboard paper.


  • Acidity - A basic taste characterised by the solution of an organic acid. A desirable sharp and pleasing taste particularly strong with certain origins as opposed to an over-fermented sour taste.
  • Bitterness - A primary taste characterised by the solution of caffeine, quinine and certain other alkaloids. This taste is considered desirable up to a certain level and is affected by the degree of roast brewing procedures.
  • Sweetness - This is a basic taste descriptor characterised by solutions of sucrose or fructose which are commonly associated with sweet aroma descriptors such as fruity, chocolate and caramel. It is generally used for describing coffees which are free from off-flavours.
  • Saltiness - A primary taste characterised by a solution of sodium chloride or other salts.
  • Sourness - This basic taste descriptor refers to an excessively sharp, biting and unpleasant flavour (such as vinegar or acetic acid). It is sometimes associated with the aroma of fermented coffee. Tasters should be cautious not to confuse this term with acidity which is generally considered a pleasant and desirable taste in coffee.


  • Body - This attribute descriptor is used to describe the physical properties of the beverage. A strong but pleasant full mouthfeel characteristic as opposed to being thin.
  • To an amateur coffee taster, body can be compared to drinking milk. A heavy body is comparable to whole milk while a light body can be comparable to skim milk.
  • Astringency - The astringent attribute is characteristic of an after-taste sensation consistent with a dry feeling in the mouth, undesirable in coffee.

Thursday, 7 February 2008

Valentine's Day at Londinium Espresso

Ever had a Valentine's Day that left you burnt & bitter? Well this year be prepared with Londinium Espresso. If the day goes well you can relax, safe in the knowledge that 'inviting them back for coffee' isn't going to disappoint. It will mark you as an individual at the cutting edge of couture coffee. And if things don't go as well as you'd planned, you've got the finest coffee in the land all to yourself. Have some on hand to cover either eventuality!

Saturday, 2 February 2008

Coming soon: long term review of the Olympia Cremina 2002

we've had ours for 3 years, with nothing but good things to say (once we learnt how to use it!). built like Stonehenge (to last). no electric pump to replace. largely unchanged since 1928. voted best espresso machine by the New York Times (from memory) a few years back. the price is high, but you do get what you pay for. new electric pump model now onsale - lets hear from you if you have one of these.

Friday, 1 February 2008

Friday's tip

Well , you can dismiss this suggestion with a 'yes he would say that wouldn't he', but in my experience it is worth dumping the first espresso that you draw from your machine.

This applies whether it is the first shot when you turn it on, or if the machine has been sitting idle for some time. Try it, I think you might be surprised at the results, particularly if you are only drawing off one for yourself, then you will always be having the first one out, and most likely disappointed with the results.

thought for the day...

in life, you get what you pay for...if you're lucky!

At Londinium Espresso the focus is on quality at a fair price. There is an ocean of poor quality coffee, freely available on every corner. There is some expensive coffee out there that is not true to label, or more often does not taste true to label because it is stale.

Why would anyone buy pre-ground Hawaiian Kona or Jamaican Blue Mountain? It's pre-ground; that means its stale before it leaves the store.

Why would anyone buy these coffees as a blend, particularly if the proportions are not disclosed - how much of the premium coffee are you actually receiving for your money? The delicate flavours of the premium coffee are swamped by the presence of an inferior coffee. What a waste of money.

All this leaves you bitterly disappointed when you expose it to the only opinion that really counts; yours. And possibly embarrassed if you have served it to your friends.

We don't think it's a contradiction to say we offer premium coffee beans that represent excellent value for your money. That's why we have the Londinium Guarantee. If it isn't the smoothest cup of espresso you've had, send it back for a prompt refund from ourselves.

At Londinium Espresso you get what you have paid for: premium coffee that meets or exceeds your expectations.

If you would like a particular coffee that doesn't currently appear on our website, get in touch & we will promptly acquire it & roast it fresh for you.

in life, you get what you pay for...if you're lucky!

the Londinium advantage

At Londinium Espresso we have spent some time designing a custom shaped bag that the postman can fit through your letterbox. So what I hear you ask, 'how does that help me?' Well, it means you can be at work getting on with your life and when you return home, instead of having a nice little 'sorry we missed you' card from the courier, you will have a gleaming gold coffee ingot from Londinium Espresso. You see, we are always thinking about little ways that we can make it easy for you to access great coffee. I you have a coffee related question, call us or email, and we'll try and find an answer.