Friday, April 8, 2011
Wednesday, December 2, 2009
The Basics of Tasting Coffees – Understanding the Roast
The Basics of Tasting Coffees – Understanding the Roast
The purpose of this exercise is to HAVE FUN. Learn some about coffee, boost morale and find out what coffee we actually enjoy. Doing this in the Lunch / Break area with something sweet is usually a home run. This may be a chance for your folks to bond as well.
Products for the tasting session
1.) Light Roast – Use Colombian if possible
2.) Medium Roast – try to find a house blend, Caribou blend, Barnies or Café Café
3.) Dark Roast – Estate, French Roast, Espresso Roast.
The samples must be:
• served in identical containers
• filled at the same level
• at the same temperature
• placed side by side for the tasting
• identified with random numbers or letters
The sets must be prepared away from the participants
Coffees should be tasted from the lightest to the darkest
The brewing method can be Keurig, Pod or Traditional drip, but not a combination of all.
Again the Goal: Taste the impact of the roasting process on the coffee taste
Light Roast: Delicate flavors, pleasant acidity, light body
Medium Roast: Well-balanced and round flavors, fair acidity, good body
Dark Roast: Intense caramelized flavors, charcoally, increased bitterness, lots of body and very little acidity
Definitions
Acidity:Pleasant flavor, felt on the side of the tongue, it gives to coffee a tangy taste like a dry wine
Body: Oily coating sensation felt at the back of the tongue, throat and palate
Caramelized: Corresponds to the taste acquired from caramelization of sugars during roasting. Burnt caramel.
Charcoally: Burnt taste that comes from the carbonisation of the coffee bean during roasting
Bitterness: Harsher flavor felt at the back of the tongue, can be pleasant when balanced with other flavors.
The purpose of this exercise is to HAVE FUN. Learn some about coffee, boost morale and find out what coffee we actually enjoy. Doing this in the Lunch / Break area with something sweet is usually a home run. This may be a chance for your folks to bond as well.
Products for the tasting session
1.) Light Roast – Use Colombian if possible
2.) Medium Roast – try to find a house blend, Caribou blend, Barnies or Café Café
3.) Dark Roast – Estate, French Roast, Espresso Roast.
The samples must be:
• served in identical containers
• filled at the same level
• at the same temperature
• placed side by side for the tasting
• identified with random numbers or letters
The sets must be prepared away from the participants
Coffees should be tasted from the lightest to the darkest
The brewing method can be Keurig, Pod or Traditional drip, but not a combination of all.
Again the Goal: Taste the impact of the roasting process on the coffee taste
Light Roast: Delicate flavors, pleasant acidity, light body
Medium Roast: Well-balanced and round flavors, fair acidity, good body
Dark Roast: Intense caramelized flavors, charcoally, increased bitterness, lots of body and very little acidity
Definitions
Acidity:Pleasant flavor, felt on the side of the tongue, it gives to coffee a tangy taste like a dry wine
Body: Oily coating sensation felt at the back of the tongue, throat and palate
Caramelized: Corresponds to the taste acquired from caramelization of sugars during roasting. Burnt caramel.
Charcoally: Burnt taste that comes from the carbonisation of the coffee bean during roasting
Bitterness: Harsher flavor felt at the back of the tongue, can be pleasant when balanced with other flavors.
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