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TERMS AND TOOLS FOR COFFEE TASTING.
Where do the notes of hazelnut, grapefruit or sultanas hide in the coffee? With a few simple tricks and a little practice, you'll soon be on the trail of the aromas.
EVALUATION CRITERIA AND TERMS
There are a variety of different aroma and flavour notes in coffee. Over time, a certain vocabulary has become established to describe these characteristics. Before the coffee tasting starts, it is best to familiarise yourself with the established terms:
To begin with, it is important to determine the variety, the preparation and the degree of roasting
- Purity "CLEAN CUP" → Defects are determined, e.g. unripeness, fermented
- Aroma "FLAVOR" → With the nose, from floral to woody
- Taste "TASTE" → sour, bitter, sweet, salty, umami
- Body "BODY" → Tactile sensation in the mouth (example cream)
- Sweetness "SWEETNESS" → gives information about the ripeness of the harvest
- Acidity "ACIDITY" → liveliness, dominance, versatility
- Finish "AFTERTASTE" → Aftertaste ok and pleasant?
- Balance and fullness "FULLNESS" → round, strong or weak
- Overall impression "OVERALL" → overall judgement
ON THE TRAIL OF THE AROMAS
The different aromas of coffee are not easy for everyone to recognise and distinguish right away. With a simple approach, you can train your senses and perception and get on the trail of the aromas. Are you ready for a self-experiment?
Put a sample of the aroma you are looking for (e.g. hazelnuts) into a cup and compare your freshly brewed coffee with it. Prepare the sample so that the typical aroma substances are released and you can easily recognise the aroma: mortar, crush, chop the hazelnuts, sultanas or other aroma carriers. Then stick your nose alternately into your cup of coffee and into the aroma sample. With a little practice, you will soon recognise the hazelnuts in the coffee.
TASTING LIKE THE PROS
Like wine, coffee is also tasted. In the country of origin of the coffee, tasters carry out quality controls. Roasters check their results before passing on their goods to customers, and you too can taste coffee at home. While the professionals use their experience to recognise subtleties, fundamental differences are perceptible to the layperson. For example, a coffee from Kenya has a citrus-like acidity and little body while very strong and spicy coffees come from Java.
When tasting coffee, first the smell is assessed and the first impression is noted. Then the coffee is pulled into the mouth with a short, vigorous slurp and rinsed against the palate. It is moved back and forth several times and spat out again. By slurping, the coffee is absorbed with more oxygen. The flavour can develop better and the nuances of taste can be defined more easily. Professionals taste coffee hot, lukewarm and cold, as they evoke different sensations at the different temperatures.