When comparing acidity, some say the after taste is best compared to a red wine. You will notice a sharp sensation along the edge of your tongue. There are some varietal beans that have more natural acid, or "winy-ness", than others. Usually the darker the roast, the lower the acid.

If you prefer your coffee black, you can enjoy those with a light or a medium body. If you add milk to your coffee, the body will be diminished. The heaviness or sensation on the tongue best describes full body in a coffee. When using the I-roast the second stage is key to give the coffee body.

Describing flavor is more of a preference than a definition when describing coffee. There is a form of Balance that yields the best characteristic in flavor: there is a blend between the acidity, the body, and the regional nuances. All together there is a mixture that gives you the complex character of the best tasting coffees.

French Roast and Fireside Blend (big bodied coffees) like Sumatra or Kenya AA are known as the stronger coffees. This is what is known as the "thickness" in the coffee, which also refers to the extraction of coffee.