Musing on Coffee Tasting part 2

Resting Coffee Period

Did you know that coffee needs to rest for at least a day after roasting before its flavours fully emerge?  Like red wine needs to breath after opening, coffee needs to rest for 

Tasting is very, very context sensitive

The sequence of tasting coffees has a remarkable impact on the perception of taste.  Just like in music, certain notes together can be dissonant while apart they can be beautiful, coffee flavours can clash or compliment.  We have learned to try coffees in various sequences to verify our experience of the coffee.

The Grind Setting is Remarkably Important

I am frequently amazed at the impact of the grind setting in the cup!  When we train new people to assist in preparing tasting samples there are 2 factors that regularly .  The grind is a bit too coarse or a bit too fine.  The the grind even in making infusion (drip, french press, vacuum…  coffees! 

The Brewing Temperate is Remarkably Important

We recently had a technical problem with the brewer at the cafe that caused it to brew to hot by about 5 degrees F.  It scorched the coffee to the extent that we held off launching a new coffee until the brewer was repaired and re-calibrated.  The coffee was over-extracted, unbalanced and somewhat bitter.  The same coffee brewed at the correct temperature (we use about 200F) is balanced, smooth and pretty.

At the other end of the spectrum, brewing at a lower temperature results in under-extraction that tends towards sour undeveloped flavours.

 

 

Coffee Roast-dating indicates un-rested coffee as well as staling coffee

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