Coffee is about pleasure. Its about that moment when your hand is warmed by your cup, you raise it to your nose, inhale deeply and then take a sip.

That sip is goes through a long voyage that stretches from the rainforests of Central America, all the way to the roastery. Lets take you on the journey of farm to cup.

COFFEE TASTING

While you are holding that cup of coffee, close your eyes.  Breathe in the aromas through your nose. What do smell?

You are smelling the most complex drink humans consume. When people talk about the flavors of coffee — notes of apple, or hints of  sweet chocalote — it’s because those organic molecules are contained in the coffee bean. If a coffee reminds you of apple pie, it’s because coffee shares some of the same components as food.

Inside that small bean are the same natural components that make flowers smell so lovely, the same ethers that let you know when a piece of fruit is ripe. Coffee has twice as much going on, molecularly speaking, as red wine.

When tasting coffee, try waiting for it to cool down a little — you’ll be able to taste (and smell) the most when it’s the same temperature as your body.

Flavor only matters in the context of you. What do you like? What does this scent remind you of? Are you looking for a full-bodied cowboy coffee, or a delicate, tea-like finish? Chocolate aromas, or hints of fruits?

You may not always smell exactly the aromas the coffee bean have, but thats the beauty. Everyone’s pallate is different.

You will always smell the unique aromas of coffee, no matter what. That’s what makes coffee one of the best drink in the world.

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