Aftertaste is probably the most underrated part of the coffee experience, despite being one its most important parts—both for you and for anybody you might come in close contact with after you finish your cup. (Best to mind your breath, no matter how great the coffee was.)
We don’t often notice our coffee’s aftertaste because we’re usually drinking it in a rush out of a paper cup, which will alter the flavor and texture, or alongside a buttery croissant or yeasty bagel. Step back from the bagel for a second, and let’s focus on aftertaste. With a few different grades of chocolate we can isolate the particular textures and finishing flavors we commonly look for in coffee.