Introduction to Coffee Tasting

Today, we're gonna talk about how to taste coffee, How to break apart those sensations of taste, to understand what it is you like, what you don't like, and to begin to learn to describe what it is that we're tasting.

Coffee tasting is an art and science that allows us to explore the complex flavors and aromas of this beloved beverage. In this section, we will delve into the fundamentals of coffee tasting, focusing on how to identify and articulate the various taste sensations that coffee offers. Understanding these sensations is crucial for both appreciating coffee and communicating your preferences.

We will also touch upon the importance of setting up a comparative tasting, which can enhance your ability to discern subtle differences between different coffee varieties. This foundational knowledge will prepare you for a deeper exploration of coffee's unique characteristics in the following sections.

Setting Up a Comparative Tasting

Setting up a comparative coffee tasting, or cupping, is a crucial step in developing your palate and enhancing your appreciation for different coffee flavors. If you haven't already, it's recommended to watch the previous video on setting up a simple cupping at home. This foundational knowledge will help you get started.

"If you haven't watched that video yet, go and watch that video because setting up some sort of comparative tasting is absolutely essential to to be able to develop your sense of taste and really progress quite quickly."

Importance of Comparative Tasting

Comparative tasting allows you to directly contrast different coffees, highlighting subtle differences in flavor, aroma, and body. This practice is essential for anyone looking to deepen their understanding of coffee.

Recommended Number of Coffee Samples

While two different coffees can provide a basic comparison, using three, four, or even five samples can offer a more comprehensive tasting experience. This variety helps in identifying distinct characteristics and preferences.

Understanding Coffee Aroma

How good does this coffee smell? Now it's not really a key part of tasting, but it is a part of why we love coffee.

The aroma of coffee plays a significant role in the overall enjoyment of the beverage, even though it may not be the primary focus during tasting. When coffee is ground or brewed, it releases a variety of delightful aromas that contribute to its appeal.

In coffee tasting, aroma is assessed using two distinct scales: one for intensity and another for quality. This dual-scale approach allows for a more nuanced evaluation. A coffee might have a strong and pleasant aroma, scoring high on both scales, or it might have a mild yet pleasant smell. Conversely, a coffee could have an intense but unpleasant aroma, which would be recorded accordingly.

Many coffee evaluation sheets use a single scale, which can be confusing as it doesn't differentiate between intensity and quality. The use of two separate scales provides clarity and a more comprehensive understanding of the coffee's aromatic profile.

While aroma might not be the most critical aspect of coffee tasting, it remains a vital component of the coffee experience, enhancing the enjoyment of each cup.

Exploring Acidity in Coffee

"Acidity is by far the most complicated, controversial, difficult, problematic aspect of coffee."

Acidity in coffee is a complex and often debated topic among coffee enthusiasts and professionals. While many coffee experts appreciate the brightness and freshness that acidity can bring to a cup, it can sometimes be a point of disconnect with a broader audience who may find sourness unpleasant.

Acidity is a desirable quality in many foods and drinks, providing a refreshing contrast to richness and enhancing flavors. In coffee, it can be perceived along the sides of the tongue, contributing to a lively and crisp taste. However, the challenge lies in distinguishing between positive acidity and negative sourness.

The English language differentiates between "acidity" and "sourness," with the latter often carrying a negative connotation. For instance, while lemon juice might be too sour, lemonade is enjoyed for its balanced acidity. Similarly, a fresh green apple offers a pleasant acidity, while sour candy appeals to those who enjoy a tangy taste.

When assessing acidity in coffee, comparative tasting is a useful method. By comparing two coffees, one can determine which has more acidity and which is more enjoyable. Key indicators include how the acidity feels on the tongue, whether it leaves a pleasant sensation, or if it causes excessive dryness or salivation.

A common issue is the "bitter-sour confusion," where people may describe sour coffee as bitter. This confusion often arises because sourness in coffee is less commonly discussed. For example, in a restaurant setting, an espresso might be sent back for being too bitter when it is actually sour. Understanding and identifying acidity correctly can enhance the coffee tasting experience.

Sweetness in Coffee

When we discuss sweetness in coffee, it's essential to differentiate it from the typical sweetness we associate with simple sugars like sucrose or fructose. Unlike these sugars, coffee does not contain simple sugars that provide an obvious sweetness. Instead, the sweetness in coffee is a more complex and nuanced experience.

Now generally, in our day to day lives, when we talk about sweetness, we're probably referring to a simple sugar or a sweetener designed to replicate the sweetness of a simple sugar.

The perception of sweetness in coffee is influenced by several factors, including the coffee's acidity, flavors, aromas, and texture. These elements combine to create a unique sweetness that is not immediately recognizable to those accustomed to traditional sweeteners.

Sweetness in coffee is often derived from the ripe fruit from which the coffee is harvested, as well as the quality of processing, roasting, and brewing. These factors contribute to the overall perception of sweetness, making some coffees feel sweeter than others.

It's important to note that this type of sweetness is more challenging to quantify and does not resemble the straightforward sweetness of table sugar. Instead, it is a composite of various characteristics that together create a distinct and enjoyable flavor profile.

The Importance of Coffee Body

The texture, the mouthfeel, the body of a coffee, how it feels in your mouth is so important.

In the world of coffee tasting, the concept of "body" is a crucial characteristic that often goes underappreciated, especially in the modern specialty coffee movement. Body refers to the texture or mouthfeel of the coffee, essentially how it feels in your mouth. This aspect is as significant as flavor, providing a sensory experience that can be likened to the difference between skim milk and whole milk. The former feels thin, while the latter is rich and full, illustrating the spectrum of coffee body from light and tea-like to heavy, rich, and almost chewy.

When comparing different coffees, assessing their body can reveal which one feels bigger, richer, or fuller. However, a coffee with a lot of body may not always be preferable, as personal taste plays a significant role. For instance, Robusta coffee is known for its substantial body and texture, but it may not be enjoyable for everyone.

To accurately assess the body of a coffee, the cupping method is often preferred. Unlike paper-filtered brewing methods, which can homogenize the mouthfeel, cupping allows for a clearer distinction between light, delicate coffees and those that are heavier and richer. This method provides a more authentic representation of a coffee's body, making it easier to appreciate the nuances in texture.

Assessing Coffee Finish

In coffee tasting, the "finish" refers to the lingering taste left in your mouth after swallowing the coffee. This aspect is crucial as it can significantly influence your overall impression of the coffee.

"And that's really, what are you left with after swallowing that coffee?"

When evaluating the finish, consider whether the aftertaste is pleasant or unpleasant. Does it leave a harsh sensation, or do delightful flavors gradually emerge and develop over time? Some coffees may leave a strong, lasting impression, while others might fade quickly, leaving little to no aftertaste. A coffee with a brief but enjoyable finish might score differently than one with a long-lasting but less pleasant aftertaste.

Patience is key when assessing the finish, especially if you're comparing multiple coffees. It's important to take your time, allowing the flavors to settle before making a judgment. You can taste the coffee as it cools to room temperature, giving you ample time—up to thirty minutes—to evaluate. Avoid rushing back and forth between samples; instead, let each taste linger for thirty seconds to a minute before deciding on its quality.

Decoding Coffee Flavors

Now flavor is undeniably the category that gets people the most excited because being able to accurately describe the flavors of coffee makes you feel like a pro.

Decoding coffee flavors is an exciting journey that allows enthusiasts to feel like professionals. However, the competitive nature of flavor description among experts can sometimes be overwhelming. It's important to focus on broad categories of flavors rather than getting bogged down by overly specific descriptors.

Broad Categories of Coffee Flavors

Fruity Flavors: These can be divided into three main types:

Fresh Fruits: Includes berries, stone fruits, apples, and pears. These are often associated with medium to high acidity in coffee.

Cooked Fruits: Think of jammy or baked fruit flavors, which are typically linked to lower acidity.

Tropical and Fermented Fruits: Flavors like mango, pineapple, and sometimes strawberries, often found in naturally processed coffees.

Maillard and Caramelization Flavors: Also known as the "things that have gone brown and are now delicious" category. This includes flavors like caramel, chocolate, toast, and biscuits. These descriptors relate to the roasting process and the type of sweetness present in the coffee.

Importance of Broad Descriptors

While flavor wheels can help narrow down descriptors, it's not necessary to be overly precise. Coffee is a dynamic product, and specific descriptors can be intimidating or pretentious. Instead, focus on identifying broad characteristics that resonate with your personal taste preferences.

The Role of Bitterness in Coffee

Bitterness in coffee is a characteristic that often goes unmentioned in typical coffee tastings and scoring sheets. Within the industry, bitterness is frequently viewed as a sign of failure. This perception stems from the belief that one of the main selling points of specialty coffee is its significantly reduced bitterness compared to commodity or commercial coffee. However, it is important to acknowledge that bitterness is present in every cup of coffee due to the inherent bitter compounds.

Now as an industry, we're not very comfortable talking about bitterness because to us, bitterness is failure.

Despite the industry's reluctance to discuss it, bitterness can be a matter of personal preference. Some individuals may appreciate the bitter notes in their coffee, and it is perfectly acceptable to take note of this aspect during tastings. While bitterness might be seen as a failure in roasting or brewing, it remains a valid component of the coffee experience for those who enjoy it.

Conclusion and Tasting Tips

As we wrap up our exploration of coffee tasting, it's important to remember that the journey is as enjoyable as the destination. You're encouraged to dive into the world of coffee tasting with enthusiasm.

Go and taste. Go and compare and contrast. Take a bunch of notes.

Taking detailed notes is crucial as it helps you track your evolving preferences. Don't rush to conclusions; allow the coffee to cool and experience how its flavors transform. It's normal to change your mind several times during a tasting session.

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