So, how do you evaluate the flavours of a coffee? Tasting something and being able to describe it analytically is both difficult and requires specific experience; that’s why it tends to be a little bit scary for many at the beginning.
The reality is though that there is no such thing as perfect flavour notes, even though they are presented in a factual way, there are in reality highly subjective.
A way to start is by tasting different coffees with friends and trying to identify different flavours with the help of the flavour wheel. By discussing it with others you will start to build reference points, and it can be real fun.
Why don’t you try one day and you let us know your experience?
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What is the aroma of coffee? Is aroma and flavour the same? Aroma is one of the primary coffee qualities denoting a coffee's flavour along with body, acidity, sweetness, bitterness, and aftertaste. A coffee's aroma is one of the main categories used by professional coffee tasters (cuppers) to judge the quality of a coffee.
Everyone loves crema in a coffee. But how does it form? Beautiful crema. For a long, long time the appearance and quality of crema were the defining characteristics with which the quality of an espresso was judged. Traditionally, the perfect crema is a deep, reddish hazelnut colour that will hold a teaspoon of sugar for several seconds.