Evaluating the Coffee Flavor

Evaluating the Coffee Flavor

First, prepare the samples and equipment needed: identical cups (ideally) for each coffee to be tasted; the coffee samples and a coffee measure; another empty cup; a spoon (silver is traditional) about the size and shape of a soup spoon, or shallower; a glass of water in which to rinse the spoon between coffees; a glass of room-temperature water (or a water biscuit or cracker) for clearing the palate; a jug (pitcher) or spittoon (garboon is the specialist term); and a kettle of very hot water, just under boiling point.

Steps to evaluate the coffee flavor :

  1. Plan to taste at least two coffees, as a frame of reference.

  2. Grind should be medium ("cafetiere/percolator" grind). If the coffees are ground in succession in the same grinder, start with a clean grinder and wipe out the grinder between samples.

  3. If the tasting is a true comparison, the degree of roast should be as much the same for all samples as possible; if tasting is simply to choose a preferred coffee, taste every coffee in whatever style or roast it comes supplied. The lighter the roast, the more the true unique flavor of the coffee is exposed; the darker the roast, the more all coffees begin to taste the same, and the easier it is to hide the flaws. In a darker roast, the coffee tastes less acidic, but since acidity is the main indicator of altitude, quality and price, it is a shame if the expensive acidity disappears in the roaster.

  4. Measure out the same amount of dry coffee into each cup, about 8g / 1 heaped tablespoon to 150 ml cup of water. Sniff the dry coffees. Write down any noteworthy observation about the dry smell. It is always advisable to arrange the coffees in an orderly row for tasting, placing those which may be the strongest - particularly if any robustas are to be tasted - at the end.

  5. Pour water just off the boil to the same level in each cup. Do not stir. Wait a couple of minutes, then bend over each cup and smell the surface, which is a mass of floating grounds.

  6. Break the crust (the grounds floating on the surface of the cup), by inserting the tasting spoon through the surface flotsam, again while bending over the cup and inhaling the aroma at very close range. You could spoon up and smell some of the grounds and liquid from the bottom of the cup - this action will probably help to settle the grounds as much as anything.

  7. With the spoon, lightly skim any remaining grounds off the coffee's surface, and sling them into the extra empty cup. (Dipping the tasting spoon into the glass of rinsing water will get rid of any grounds left on it).

  8. Get a medium-full spoonful of coffee, place it against the lips and virtually inhale it, with plenty of air and into the mouth, slurping noisily, attempting to get some of it all the way to the back of the mouth immediately. Swish it around the mouth, and after a few seconds, spit the liquid out. Make some notes for later comparison, rinse the spoon and go on to the next coffee.

  9. Try to taste all the coffees at the same temperature and in close conjunction with each other. As the coffees cool, go back and taste them again, as the flavors may change slightly.


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