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It outlines four tasting steps—smell, slurp, locate, and describe—then defines key characteristics: aroma, acidity, body, and flavor. It also introduces the brewing fundamentals for achieving consistent results, including proper proportion, accurate grind, quality water, and freshness, with guidance for different brewing methods and coffee storage.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":51,"@type":70,"position":76},"https://docshare.wps.com/template/general/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/coffee-passport-and-tasting-guide-the-four-steps-of-tasting-coffee/573347/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/coffee-passport-and-tasting-guide-the-four-steps-of-tasting-coffee/573347.png","ImageObject",442,249,{"name":88,"@type":89},"DoDO","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-17","2026-10-14",true,{"@type":98,"interactionType":99,"userInteractionCount":79},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What are the four steps for tasting coffee in Coffee Passport?","Question",{"text":108,"@type":109},"Follow four steps: smell, slurp, locate where flavors are experienced, and describe the aroma, flavor, and mouthfeel.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"Which four tasting characteristics are used to differentiate coffees?",{"text":113,"@type":109},"Coffees are differentiated by aroma, acidity, body, and flavor, using practice to compare and contrast.",{"name":115,"@type":106,"acceptedAnswer":116},"What are the four fundamentals of brewing mentioned for perfect coffee?",{"text":117,"@type":109},"The guide emphasizes proper proportion, accurate grind, quality water, and fresh coffee as the foundation for every cup.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},573347,1792084131,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":50,"category_name":51,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":79,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":32,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":139,"read_time":40},962093270745,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","COFFEE PASSPORT  \nand tasting guide  \nNAME  \nOUR COFFEE  \nIt has always been, and will always be, about quality. We’re passionate about ethically sourcing the finest coffee beans, roasting them with great care, and improving the lives of people who grow them. We care deeply about all of this; our work is never done.  \n6 ~~CO FFEE PASS PO RT & TASTING GU ID E~~ 7  \nTHE FOUR STEPS  \nOF TASTING C OFFEE  \nTo develop your tasting skills, follow these steps.  \n01 SMELL  \n\n| Always smell a coffee before you taste it. Your mouth distinguishes only four tastes: salty, sweet, bitter and sour—but your nose can detect thousands of smells. Cup your hand over the coffee, hold the cup close to your nose and inhale.\u003Cbr>02 SLURP |\n| --- |\n| When tasting a coffee, it’s important to slurp it. This sprays the coffee across your entire palate and lets the subtle flavors and aromas reach all the tasting zones of your mouth.\u003Cbr>03 LOCATE |\n\nConsider the coffee’s weight and feel in your mouth.  \nWhere are you experiencing the flavors? On your tongue?  \nWhen tasting more than one coffee, taste light-bodied coffeesfirst  \nand then full-bodied coffees.  \n04 DESCRIBE   \nFinally, think about how you would describe your coffeetasting experience. What words would you use to characterize the aroma, flavor and how the coffee feels in your mouth? What other food flavors or aromas can you compare the coffees to?  \nThe key to tasting is to compare and contrast coffees. Tasting only one coffee at a time doesn’t create any context. If you taste two or three coffees, you can distinguish your favorites by comparing aroma, acidity, body, flavor and growing regions.  \nTASTING  \nAll our coffees can be differentiated, with practice, by  \nidentifying the four tasting characteristics for each one: aroma, acidity, body and flavor.  \n01  \nAROMA  \n02  \nThe way a coffee smells. Sometimes subtle, aromas can be earthy, spicy,floral, nutty, etc., and are directly ~~related to the coffee’s flavor~~.  \nThe tanginess or tartness of a coffee, not the pH level, described as low, medium or high. Acidity is a lively, palate-cleansing characteristic you’ll taste and feel on the sides and tip of your tongue, and sometimes the back of your jawbone, like when you taste citrus fruits. Coffees with high acidity are described as bright, tangy and crisp with a clean finish. Low-acidity coffees feel smooth in your mouth.  \n03  \nThe weight of a coffee on your tongue, described as light, medium or full.  \nLike comparing nonfat milk with whole milk, light-bodied coffees feel light on the tongue and have a clean finish. ~~Full-bodied coffees feel heavier and ~~have lingering flavors.  \n04  \nAs you learn to taste and compare coffees, begin by focusing on one tasting characteristic. What stands out most—aroma, acidity, body or flavor? How are the flavors enhanced when you pair the coffee with food?  \n10 ~~CO FFEE PASS PO RT & TASTING GU ID E~~ 11  \nBREWING  \nPERFECT C OFFEE  \nEvery cup we make in our stores (and at home) begins with one simple approach based on The Four Fundamentals of Brewing: proper proportion, accurate grind, quality water and fresh coffee.  \nThe Four Fundamentals of Brewing  \n01 PROPORTION  \nThe recipe for great coffee is 2 Tbsp (10 g) of ground coffee for every 6 fl oz (180 mL) of water.  \nProportion, which is the ratio of coffee to water, allows the proper extraction of the coffee’s full flavors, resulting in a rich, aromatic cup. Using too little coffee makes a bitter cup because too much water passes through the grounds pulling out undesirable components. Using too much coffee createsan underextracted cup with off flavors. To reduce the strength, simply add hot water after you brew.  \n02 GRIND   \nProper grind is determined by the brewing method: coarse for a press;  \nmedium for flat-bottom drip; fine for cone and extra-fine for espresso.  \nThe grind determines how long the coffee and water are in contact and how much flavor is extracted. Too fine a grind will produce bitter-tasting coffee. Too coar","cbCaio2mpCigRLia","https://ap.wps.com/l/cbCaio2mpCigRLia","pdf",1732397,"English","# THE FOUR STEPS OF TASTING COFFEE\n## 01 SMELL\n## 02 SLURP\n## 03 LOCATE\n## 04 DESCRIBE\n# TASTING\n## AROMA\n## ACIDITY\n## BODY\n## FLAVOR\n# BREWING PERFECT COFFEE\n## THE FOUR FUNDAMENTALS OF BREWING","[{\"question\":\"What are the four steps for tasting coffee in Coffee Passport?\",\"answer\":\"Follow four steps: smell, slurp, locate where flavors are experienced, and describe the aroma, flavor, and mouthfeel.\"},{\"question\":\"Which four tasting characteristics are used to differentiate coffees?\",\"answer\":\"Coffees are differentiated by aroma, acidity, body, and flavor, using practice to compare and contrast.\"},{\"question\":\"What are the four fundamentals of brewing mentioned for perfect coffee?\",\"answer\":\"The guide emphasizes proper proportion, accurate grind, quality water, and fresh coffee as the foundation for every cup.\"}]","COFFEE PASSPORT - and tasting guide - THE FOUR STEPS OF TASTING COFFEE | PDF",1791937826]