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PERCEIVING COFFEE WITH THE EYE, NOSE AND MOUTH
What does a perfect cup of coffee smell, taste and look like? What clues do the hue, aromas and taste provide? Our senses help us to judge coffee. With a few simple clues, you can quickly decide whether the coffee is balanced.
THE EYE: HUE
"The eye drinks with you" serves as a first approach to evaluating a coffee with the senses. Whether it is "love at first sight" or not can be discerned from a few clues. Hue, grain, air bubbles and thickness of the crema reveal the perfect espresso.
THE NOSE: AROMAS
We smell what makes the coffee. On the one hand, the nutty, fruity or spicy smells seduce us when we smell a cup of coffee. On the other hand, we perceive the aromatic substances of coffee when we drink it. Coffee owes its aroma to hundreds of molecules that stimulate our sense of smell and taste. Each one passes on a message. This, in combination with others, constantly forms new but never the same combinations. What does the aroma remind us of? Chocolate, fruit, spices, herbs, flowers, wine, earthy, caramel?
THE MOUTH: TASTE
On the tongue there are tiny papillae or buds that are responsible for the reception of the different taste sensations. Taste perceptions are limited to five characteristics: sweet, sour, salty, bitter and umami.
Tactile perceptions differ from the taste perceptions on the tongue. These concern what you feel when you hold the coffee in your mouth and swallow it. We speak here of an astringent effect (feeling of contraction) and of body (roundness, structure of the coffee, viscosity, softness).