When looking for a good coffee, consider the following sensory points:

 

Aroma: much of what we consider to be the taste of coffee is actually created by its aroma. Fresh, rich and earthy bouquets are what a la casa coffee will provide. Avoid anything that smells burnt or is overly piquant.

 

Acidity: is not used to measure the PH level, but refers to the brightness of the coffee. A superior coffee should have just enough acidity to play brightly  on the tongue and create a pleasant tang.

 

Body: the weight or texture of coffee on your tongue should be full-bodied, almost buttery in its consistency.  A full, soft body allows the flavor to linger and the aroma to re-engage the olfactory senses from inside the mouth.

 

Finish: is probably the most difficult tasting element to master. Getting the right level of bitterness is essential and will vary from blend to blend. La Casa favours a brisk finish with low bitterness that concentrates the coffee flavours without lingering or overpowering.

 

Appearance: look for a dense, thick crema to the coffee, the colour of dark hazelnut.