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What it is and what sets it apart: Finish describes how the experience ends. It overlaps aftertaste; “finish” often stresses perceived quality, “persistence” stresses length.
How it’s perceived or evaluated: Judge right after swallowing and a minute later. At the bar, a clean finish validates the recipe.
Flavours, benefits or impact: A good finish drives repurchase and scores. A dirty finish sinks an otherwise aromatic coffee.
Technical notes: Retail cards often summarise (“sweet finish”). SCA details it under Aftertaste.
Common mistakes: Do not praise only the aromatic attack. A short clean finish is not low quality.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.