Specialist coffee tasters, known as cuppers, follow a system for defining the taste of a coffee. You do not need to be professionally qualified to use a similar technique at home.
Before you start, here is how to taste coffee properly.
The Cupping MethodProfessional cup-cupping is the practice of tasting coffee by brewing a batch in a particular manner: coarsely ground coffee is steeped in hot water in an open cup and then assessed as the crust is broken, the aroma inhaled and the coffee-slurped from a spoon.
it sprays the entire palate with coffee and enables the taster to taste all facets of the coffee at once. What to Evaluate
Aromasniff the dry grounds then smell the wet coffee after adding water. Aroma seems to be a large proportion of the flavor. Acidity- not sourness, but brightness.
Bright acidity is a sought-after characteristic of specialty coffee. It is similar to the acidity of a lemon- crisp and clean, not sour.
Body The sensation of full heavy thick and creamy. The body describes the weight of coffee in the mouth and its feel on the palate. Full-bodied coffees are thick, heavy and creamy and light-bodied coffees are clean and delicate. Flavour( the characteristics taste notes).
A flavour wheel created by the Special Coffee Association is used by the speciality coffee tasters to identify the flavors such as fruitiness, flowers aroma, nutty taste, chocolate taste, and spicy taste. Finish the aftertaste.
If you get a long, smooth finish, then you've got a good one. Balance--the appropriateness or suitability of the relationship or proportion between the parts of a work.
At Home Brew Taste two or three different coffees side by side with the same procedure and ratio. Taste them one after the other, then back to the first.
The differences which would be very subtle will be clear when tasted compared. Look for the coffee worth savoring at the global coffee haven.
Find coffees worth tasting carefully at Global Coffee Haven.