What distinguishes fragrance from aroma in coffee?

Fragrance and aroma in coffee are distinct sensory characteristics that contribute to the overall experience of the beverage. The correct answer highlights that fragrance is typically associated with the scent released from the dry coffee grounds, while aroma pertains to the scent that emerges after the coffee is brewed and in a wet state.

When coffee is ground, the volatile compounds are released, creating the fragrance that can be detected immediately. This aspect is important during the evaluation of coffee, especially before brewing, as it provides insights into the potential flavor profile of the coffee. On the other hand, aroma is experienced after the brewing process, when the coffee interacts with water, releasing different compounds that create the characteristic scents of the brewed drink.

This differentiation between fragrance and aroma is crucial for coffee tasting and evaluation, as it allows tasters to assess the coffee at different stages, providing a comprehensive understanding of its sensory attributes.