Tasting Coffee

"I THINK IF I WERE A WOMAN I'D WEAR COFFEE AS A PERFUME.”- JOHN VAN DRUTEN

 

THE VARIABLES

Coffee is assessed based on a number of variables:

Aroma

The scent emanating from hot, freshly brewed coffee.

Acidity

The pleasant sharp taste that gives life to the coffee! There is no direct correspondence between this quality and the presence of any true acidic elements as measured by PH.

Body

The sense of richness and thickness on one’s tongue. If you drink coffee with milk, we suggest a heavy- bodied coffee. If you drink black coffee, you may prefer a lighter-bodied variety.

Flavour & aftertaste

Refer to the overall taste of the coffee, what it evokes, and what sensations linger afterwards.

 

WHAT IS CUPPING?

As with wine, coffee enthusiasts enjoy the pleasures of tasting and comparing the various blends and varieties of coffee. The methodical process of coffee tasting is known as ‘cupping’. Coffees from different regions are compared side-by-side in order to compare flavours and to create new blends.

Cupping sessions typically involve six to eight cups, plus samples of the roasted and green forms of the bean. With ample supply of fresh, filtered water, the cupper smells the aroma and tastes the flavour, body and acidity of the coffees. It is a usual practice to politely spit out the coffee after tasting it and rinse mouth with water before tasting another coffee. To fully distinguish each type of coffee in the cupping session, it is recommended to taste lighter bodied coffees before moving on to fuller bodied coffees.