Hello, I’m Prunella from “Le Piantagioni del Caffè” and I will list some negative and positive aromas and tastes that are easily perceived in coffee, whether espresso or filter.

As for a negative taste, you might focus on astringency.
Astringency is easily recognizable because when you perceive it, you will experience a sensation in your mouth similar to eating raw artichokes.  A strong astringent sensation is a flaw!
Another flaw easy to detect is the taste of rubber.
If you feel it, it means that the coffee has been over-roasted.
Also, you can concentrate on finding out if there are any hints of wood.
When the wood is very strong, it can be due to many things, but it is also easily detectable.
If you perceive it, it is a flawed coffee.
Among the positive aromas, you can focus on sweetness. Sweetness as chocolate are easy to perceive. The chocolate aroma is not only quite easy to perceive but also something we all used to.
Always try to see if the coffee you are drinking tastes like chocolate.
You can also try to figure out whether the coffee bitterness – which is an intrinsic feature of
every coffee – is a good or bad quality bitterness.
If it is a bitterness that lingers in the throat for a long time and covers any other flavor, it will certainly be a bad bitterness.
On the other hand, if the bitterness is there but it still allows you to perceive something else, it is a good bitterness, that is to say, a positive bitterness.