Taste & See
Illustrations by Michaela Schuett
Even those who support the sustainable or fair-trade practices behind artisan coffee agree the best reason to drink it is the taste. Coffee has roughly 1,200 flavor components—nearly three times more than red wine—but first-timers don’t need a tasting degree to enjoy them. “Start with what you know,” insists Mark Swanson, president of Cup o’ Joe and Stauf’s Coffee Roasters. There’s no right answer for how a coffee tastes, but mastering a few basic terms will help boost the excitement of every sip.
Aroma: Smells produced by wet grounds. It’s a crucial part of how coffee is evaluated by roasters and enjoyed by consumers. (Fragrance refers to smells from dry grounds.)
Body: The perceived weight of the liquid on your palate. Depending on the coffee and how dark it’s roasted, it can feel light and thin, thick and viscous or even syrupy, Swanson explains.
Acidity: How long flavors linger on the tongue. A high-acidity coffee dissipates quickly, Swanson says, while one with low acidity sticks around. (The term has nothing to do with bitterness.)
Flavor: What it tastes like. Depending on where a coffee comes from and how dark it’s roasted, notes can include berries, chocolate, nuts, caramel and even citrus fruits.
City Perk: Columbus' Artisan Coffee Roasters
![]() |
From the Grounds UpCan a growing crop of artisan roasters transform Columbus into America’s next great coffee town? |
![]() |
Taste & SeeCoffee has roughly 1,200 flavor components—nearly three times more than red wine... |
![]() |
Heat Wave20-minute basics of taking beans from bag to brew |
![]() |
Worth the WaitRoasting unlocks a coffee’s hidden flavors and aromas. Good brewing brings them to the cup. |
![]() |
Espresso YourselfOne Line’s sliding scale of traditional, and properly crafted, espresso drinks. |
![]() |
Handcrafted CupsWhere to sip the city’s artisan roasts |
![]() |
Caffeine ConventionDuring the inaugural North Market Coffee Roast last March, 1,000 mugs sold out in two hours |
![]() |
UPDATE: Ground DownTwo Columbus baristas nearly made the United States Barista Championship |

Email
Print






