Coffee Tasting Basics
Coffee Basics
Tampa Bay recently published several articles on coffee. Learn the lingo of coffee tasting is a great article that i wanted to quickly blog about because it offers some basic fundamentals about tasting coffee. There are numerous variables that go into making a good cup, such as quality of bean, roast profile, freshness of roast, brewing method, water temp, grind size and eveness of grind to name a few. This article does not mention these variables as that could further complicate the point of the article. Rather it outlines the basics of tasting coffee so one could start to distinguish and understand the nuances in flavor profiles amongst various varietals. Here is a brief synopsis of the article. For the full article, click here.
Coffee is assessed much like wine.
- aroma – how intense and pleasurable is the smell?
- acidity – not about stomach acid or sourness; bright dry sensation that brings the coffee to life
- body – sensation of weight – how it feels on the tongue
- varietals – understand the different characteristics of the varietals
- finish – the after taste.
Tampabay.com recently published several articles on coffee. Learn the lingo of coffee tasting is a great article that I wanted to quickly blog about because it offers some basic descriptions on tasting coffee. These fundamentals are easy to read and when utilized will allow a novice to begin to discern the differences – sometimes vast and other times subtle – between varietals. I have summarized some of the main points below. For the full article, follow this link.
Coffee is assessed much like wine and below are some of the attributes.
- aroma – how intense and pleasurable is the smell?
- acidity – not about how it feels in your stomach or sourness; bright dry sensation that brings the coffee to life.
- body – sensation of weight – how it feels on the tongue
- varietals and place of origin – provides clues to their flavors.
- finish – the after taste and sensations left after swallowing.
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