Shuhang's coffee

Coffee archive

One stamp per cup: the city, the coffee, its flavor words and a short note. Open a flavor word to read its definition and source.

Entries marked Sample are placeholders until Shuhang adds her own.

  1. Shanghai

    Ethiopia washed, pour-over

    a small roaster near the old bund

    • Floral A sweet, light, slightly fragrant aromatic associated with fresh flowers. (World Coffee Research Sensory Lexicon 2.0, 2017, p. 48)
    • Lemon The citric, sour, astringent, slightly sweet, peely and somewhat floral aromatic associated with lemon. (World Coffee Research Sensory Lexicon 2.0, 2017, p. 21)
    • Black tea A somewhat brown, musty, dried plant and dried bark aromatic associated with the oxidization of tea leaves. (World Coffee Research Sensory Lexicon 2.0, 2017, p. 49)

    Light and tea-like, with a clean finish.

    Sample

  2. Ningbo

    Colombia honey, espresso

    a quiet cafe not far from the city center

    • Caramelized A round, full-bodied, medium brown, sweet aromatic associated with cooked sugars and other carbohydrates. Does not include burnt or scorched notes. (World Coffee Research Sensory Lexicon 2.0, 2017, p. 46)
    • Hazelnut A woody, brown, sweet, musty/earthy, slightly cedar aromatic. May include floral, beany, oily, astringent, and bitter flavor notes. (World Coffee Research Sensory Lexicon 2.0, 2017, p. 42)
    • Chocolate A blend of cocoa, including cocoa butter and dark roast aromatics at varying intensities. (World Coffee Research Sensory Lexicon 2.0, 2017, p. 44)

    Round and sweet, easy to drink.

    Sample

  3. Shanghai

    Kenya washed, filter

    • Grapefruit The citric, sour, bitter, astringent, peely, sharp, slightly sweet aromatic associated with grapefruit. (World Coffee Research Sensory Lexicon 2.0, 2017, p. 21)
    • Blueberry The slightly dark, fruity, sweet, slightly sour, musty, dusty, floral aromatic associated with blueberry. (World Coffee Research Sensory Lexicon 2.0, 2017, p. 17)

    Bright acidity with a juicy body.

    Sample

  4. Ningbo

    Brazil natural, flat white

    a corner shop by the river

    • Nutty A slightly sweet, brown, woody, oily, musty, astringent, and bitter aromatic commonly associated with nuts, seeds, beans, and grains. (World Coffee Research Sensory Lexicon 2.0, 2017, p. 42)
    • Brown sugar A rich, full, round, sweet aromatic impression characterized by some degree of darkness. (World Coffee Research Sensory Lexicon 2.0, 2017, p. 45)

    Mellow and milky, a comfortable everyday cup.

    Sample

  5. Shanghai

    Guatemala washed, espresso

    a tiny bar in a side street

    • Dark chocolate A high-intensity blend of cocoa and cocoa butter that may include dark roast, spicy, burnt, and musty notes with increased astringency and bitterness. (World Coffee Research Sensory Lexicon 2.0, 2017, p. 44)
    • Brown, roast A rich, full, round aromatic impression always characterized as some degree of darkness, generally associated with attributes such as toasted, nutty, roasted, and sweet. (World Coffee Research Sensory Lexicon 2.0, 2017, p. 38)

    Bold and a little bitter, good with milk.

    Sample