The sensation of brewed coffee vapors in the mouth, released after swallowing. The fragrance or odor perceived by the nose. In coffee, aroma refers mainly to volatile components released from brewed coffee. The process of adding back to soluble coffee many of the aromatic flavor compounds lost in the brewing or drying process before con- version to a soluble form. Aspiration Drawing coffee brew into the mouth by vigorous suction and spraying it evenly across the tongue to release gases.
Aspiration provides for a better sensory evaluation.