TASTES

Acidity
A basic taste characterised by the solution of an organic acid. A desirable sharp and pleasing taste particularly strong with certain origins as opposed to an over-fermented sour taste.

Bitterness
A primary taste characterised by the solution of caffeine, quinine and certain alkaloids. This taste is considered desirable up to a certain level and is affected by the degree of roast brewing procedures.

Sweetness
This is a basic taste descriptor characterised by solutions of sucrose or fructose which are commonly associated with sweet aroma descriptors such as fruity, chocolate and caramel. It is generally used for describing coffees which are free from off-flavours

Saltiness
A primary taste characterised by a solution of sodium chloride or other salts.

Sourness
This basic taste descriptor refers to an excessively sharp, biting and unpleasant flavour (such as vinegar or acetic acid). It is sometimes associated with the aroma of fermented coffee. Tasters should be cautious not to confuse this term with acidity which is generally considered a pleasant and desirable taste in coffee.

MOUTHFEEL

Body
This attribute descriptor is used to describe the physical properties of the beverage. A strong but pleasant full mouthfeel characteristic as opposed to being thin.

Astringency
This attribute is characteristic of an after-taste sensation consistent with a dry feeling in the mouth, undesirable in coffee.

I'm writing a report on caffeine, if you were reading it, what things would you want to know more about?