Let’s be honest. Most of us have dabbled with asking for two pumps of hazelnut syrup, or demanding chocolate sprinkles, or a drizzle of caramel when ordering from any major coffee chain.
We’re not judging. But coffee has so much flavour potential on its own, that typically over-roasted beans just don’t make the most of! Take a look and see what the professional tasters can pick out…
Tasting coffee ‘professionally’ is all about memory. You’ll always remember the taste of your favourite penny sweets, or mum’s home-cooked toad in the hole, or that citrusy dessert you had once on holiday.
This wheel acts as a guide to picking out those flavours, so a coffee’s taste can be put down on paper. Pretty useful when you’re working out which coffees are right for your office.
Coffee tasting (called cupping, by industry experts) is a laborious and complex process. Beans are meticulously weighed, temperatures are measured, timings are stringently recorded. It’s a science in itself.
But if you want to have a go at starting to pick out different flavour notes, you can try a ‘beginner’s version’ instead.
Grab your cup of coffee
Scoop out a spoon, and bring near your mouth
Slurp the coffee noisily, to coat your whole tongue
Hold the coffee in your mouth for a moment
Try and focus on the flavours you can pick out
Got a hint of orange, or a whiff of chocolate? You’re coffee tasting, my friend!
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