How to Taste Coffee
Like wine, there are so many varieties of coffee that tasting them all can be somewhat overwhelming. But there is a fairly well defined and understood system for appraising coffee.
How to taste
First, smell the coffee. You can start by sniffing the coffee when it is freshly ground, and then smelling the brewed coffee to compare the two aromas. Besides the obvious coffee smell, what does each aroma remind you of? A plant or flower you've smelled? Wood? Earth? Leave your mind wide open.
Next, taste the coffee. To get the fullest flavor, we recommend you slurp it, taking the liquid into your mouth so that it spreads evenly over the entire surface of your tongue and reaches all of your taste buds at once. Don't be afraid to make a loud noise.
If it's possible, it's best to taste several different coffees side by side, so the comparisons you make are as fresh in your mind and taste buds as possible. All samples should be prepared the same way, so they are consistent with each other. Take your time, and enjoy the process. The more you taste, the better you get at it.
To further enhance your tasting skills, participate in a formal Coffee tasting (sometimes called a “cupping”) provided by your local Coffee Roaster.
Flavor characteristics of the three major growing regions
Every fine coffee is known for particular characteristics that make it unique. But there are taste generalizations for the three major coffee-growing regions that can be helpful to keep in mind when tasting coffee:
Latin American coffees are known for their clean mouth feel and slightly sweet, lively acidity. In some of these coffees, the acidity sparkles clearly above the other flavor components; in others, it provides a subtle but crisp accent.
Africa & Arabia produce coffees that often have sweet flavors reminiscent of the aroma of a bowl of fresh fruit. This quality is balanced in some of these coffees by a somewhat tart acidity. This region exhibits a wide range of flavors, from mellow and winy to zesty and citrus.
Pacific coffees are generally rich and full-bodied, with nutty and earthy flavors. Most can be described as smooth in acidity with a slightly dry finish.
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