I taste any sweetness on the first few brews, I will delve in and make micro adjustments to see if there is an X-Factor worth exploring.
Body/Mouthfeel Body or mouthfeel (such a fun word) in coffee is usually a descriptor of thickness or viscosity. Thick, syrupy espressos feeldifferent and their flavors tend to linger longer. Brewed coffee is lighter and the taste tends to fade more quickly. I personally prefer something drinks whose flavor develops and changes as it lingers.
Balance Balance is how well the above tastes blend together to create a whole. It takes the right levels of bitterness, acidity, and sweetness
to achieve balance. Most often, unbalanced coffee is due to the brew method or ratio. Sometimes, something as simple as adding water can mellow out the overpowering flavors and balance everything out.
X-Factor Again, my own scientific term, the X-Factor is when you hit the right recipe based on trial to achieve a familiar, unexpected flavor. Blueberries? Wut. Hibiscus? Wut? Pecan? Wut. Arnold Palmer? Wuuuuuut. One other thing to note is that your olfactory bulb (is there a better term in existence?) plays a significant role in tasting. Smell that coffee before and after you grind and brew.
