Coffee tasting
Coffee tasting is an act that is growing in popularity as a mainstream audience becomes accustomed to the idea of judging and appreciating different types of coffee for their flavour and celebrating the differences between coffee beans and brands. If this all sounds a little alien, it is probably worth examining why you would want to treat coffee in much the same way as connoisseurs treat wine.
The main reason for tasting and rating coffee is because there is so little information available about specific major brands, with marketing departments using similar descriptions for most of the different types on the market based upon ultimately unhelpful buzzwords such as ‘rich’ or ‘smooth’. By arming yourself with the vocabulary and knowledge that is necessary to truly appreciate coffee, you will be able to get past the hype and discover the beans and blends that best suit your tastes.
Many coffee aficionados will divide coffee into two main types. The first group can be referred to as classic cups, which is a distinction that denotes any coffee variety which is a particularly good example as to how coffee should traditionally taste. The second group is made up of unusual coffees which do not fit this standard model, but nonetheless merit the attention of any coffee fan. With unusual coffees you will need to use your imagination to build verbal descriptions as to what you can taste and this will very often be something which is outside of the experience to be had with standard coffee. For classic cups, most people rely on a rating system rather than in-depth description, because such varieties should be defined by their coffee-like characteristics.
The process of tasting coffee, also known as cupping, has been developed by experts in order to give coffees a level playing field for competition. A relatively complex process is involved in preparing the coffee and equipment in order to provide consistency. For most, this level of precision will be unnecessary, but there are a few pieces of advice which every coffee fan can take into account. Firstly it is important to inhale through mouth and nose simultaneously when initially smelling the coffee, as this will improve your sense of its aroma. Getting as close to the coffee without actually dipping your nose in is a good idea, because this will unlock all the varied, rich aromas which may not be obvious from arm’s length.
Further tasting techniques to watch out for are even distribution of the coffee across your tongue so that all taste sensors are given an equal share of the liquid. This can be achieved by taking small slurps of the coffee in what can be a slightly embarrassing technique if those you are with are not privy to your intent. Finally you will probably be aware that coffee produces an aftertaste after a set period, but you can speed up this process by feigning mastication and swallowing to give you an immediate sense as to how the coffee will settle on your pallet.
Coffee tasting will help you to appreciate the subtleties of different varieties and form your own opinions. All you really need is your mouth, your nose and a fresh cup.