What is “Aftertaste”?
After swallowing a mouthful of coffee, every one of its elements mingle together, forming what’s known as the aftertaste. Needless to say, the aftertaste is very important. In many cases, it’s what makes a particular blend so unique. Post-imbibement, sip complete, we’re set to ask the magic question. “What does this remind me of?”
And other questions always follow. “Just what notes are present here?” Acidic? Sour? Bitter? Sweet? Umami, perhaps? Or even salty. Often, it’s surprising.
The next consideration must concern the dominant flavour present. Is its balance true and does the aftertaste, too, change?
The final questions relate to texture. How is the mouthfeel aftertaste? For how long does it last precisely?
So many things to ponder:
Acidity can be crisp and bright, or mellow and clean.
The sweetness can be pleasant . . . or overpowering.
Excessive bitterness will prove discomforting. It can create a slight scratchy feeling as you swallow. Subtlety is the key.
Can you adjust the aftertaste?
During brewing, you can adjust almost everything! That said, the aftertaste is particularly tricky. Often times, this is a matter of the roasting technique, but water and coffee bean quality are other factors.
The longest aftertastes are those of espresso drinks and those made with mocha pots. To improve the aftertaste of filter coffee, you can slightly over-extract the coffee, or use a lower ratio. But the best way, as I’ve discovered from my experiences, is to simply use higher temperatures for the coffee brewing. If you spring for this approach, however, be sure to grind your coffee beans less. Otherwise, the coffee can turn out poorly.
One way to achieve a very long, pleasant aftertaste is via the “Slow Drip” method. This involves brewing coffee for a longer period, but without adding much water. For this method, you need a lot passion and a little extra time. This can take ten minutes or more, depending on your coffee beans. The final product is syrupier and creamier, leaving a longer aftertaste on your palate and in your throat.
Other things to try . . .
Before enjoying coffee, you can drink or wash your mouth with softer water.
Coffee’s aftertaste can be enhanced by pairing the beverage with particular foods. For medium-dark beans, I recommend cheese . . . but that’s just one example.
Soul aftertaste = memory
If the coffee was good, it might create a memorable aftertaste that will not only leave some hints in the mouth, but also on your soul. You will remember it for a long time and it might motivate you to find a similar experience again.
In my soul I have a couple very nice aftertastes, which I remember until now. They motivate me to continue to discover new magical coffee drinks. Some of my coffee memories were created during the time when I started to be passionate about coffee.