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Coffee Tasting

Released on 2012-02-08 by Emily


Just like we have wine tasting, we also have coffee tasting. We all hear about people’s organized ‘experiences’ of wine tasting and such activities being provided by fairs in all countries of the world. Beverage tasting, apparently, is not limited to just wine. Though coffee tasting is majorly less represented, it is arguably an equally skilled activity when compared to wine tasting.

This introductory article on coffee tasting skills will give boost to any up-and-coming baristas in the coffee tasting world and provide the basic understanding and vocabulary necessary for anyone to enter coffee tasting zone with full confidence. All that is needed is a machine for coffee vending, a good selection of different varieties of coffee and some willing colleagues who are ready to participate!

Below are the four main things listed that you must have knowledge of, if you want to master the art of coffee tasting.

Acidity


One of the cardinal characteristics of coffee is its acidity. This is what separates one coffee from the other. Assessment about acidity present in a coffee can be made based on how sharp it feels when it touches your tongue’s edges and at the backside of palate. One crucial thing to be kept in mind is that sourness of coffee should not be confused with acidity. Coffee with low acidity is described as mellow. Coffees with no acidity or low acidity are deemed as bland.

Body


The way a coffee tastes inside mouth and its texture is what makes the body of a coffee. For example, question yourself if the coffee in your mouth is heavy and rich or light and smooth? Soluble compounds and amount of oils used while brewing coffee are the ingredients that decide what kind of a body that particular coffee will have. If a brew is strong then it has more body and vice versa.

Aroma


Different coffees smell differently because of their contact with oils used in the brewing process. For assessing coffee’s aroma, nose should be placed near the beverage and the smell needs to be inhaled fully. Aromas can be described using different words such as chocolaty, bland, musty, burnt, nutty, fragrant, spicy, and winey.

Flavor


Combine the above three points and you can assess flavor of a coffee. Flavor of a coffee can be described as the combined effect of body, aroma and acidity along with other sensations that our tongue experiences such as saltiness, sourness, bitterness or sweetness.

So gather your colleagues, get hold of office coffee machines and turn into coffee connoisseurs.


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