Acidity is the brisk, snappy quality which makes coffee refreshing and palatecleansing. Body is the tactile impression of the weight of the brewed beverage in the mouth. It may range from watery and thin, through light, medium and full, to buttery or even syrupy in the case of some Indonesian varieties. Other useful terms Aroma is the odor or fragrance of brewed coffee. Bouquet is a less frequently used term, and refers only to the smell of coffee grounds.
Aroma is often distinctive and complex.
Bitter is a basic taste perceived primarily at the back of the tongue. Bitter is not a synonym for sour. Bland is the pale, insipid flavor often found in low-grown coffees. Briny is a salty sensation caused by application of excessive heat often brewing. Carried to an extreme, as in the case of the cheap filler coffees used in commercial blends, earthy can become dirty, an obviously undesirable sensation caused by poor processing techniques like drying beans on the ground.