The bright, tangy quality of coffee. The taste at the back of the tongue. Can be good or bad.
Dark roasts are good bitter.
Using too little coffee at too fine a grind results in the bad kind. Fragrance of coffee grounds. Salty sensation caused by coffee exposed to excessive heat after brewing. The essential caramel-colored foam that appears on top of espresso during brewing. Lacking in toasted flavors, a characteristic of a very light roast.