3. The evaluation of coffee taste and
aroma to judge quality is called
cupping.
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4. Although a master taster may be the
one who judges coffee at an
international competition anyone can
try their hand, or tongue, at judging
coffee taste and aroma.
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5. A so called expert may be the one
who certifies the winner in a coffee
competition but you are the judge of
coffee taste and aroma when it
comes to the brands of healthy
organic coffee that you enjoy.
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7. Coffee cupping is simply a formal way
to assess coffee taste and aroma.
Here are the steps:
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8. > Sniff the coffee - breath in deeply to assess
the aroma of the coffee
> Drink to spread the coffee over the tongue -
experts often say that they slurp so that the
coffee reaches the back of the tongue as well
as the tip, top, and sides
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9. > Note the texture of the coffee
> Judge the sweetness of the coffee
> Taste for acidity
> Taste the flavor
> Be aware of the aftertaste
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10. Just like tasting wine you will want to
roll the coffee over the tongue in
order to present the brew to the
different senses of sweetness,
sourness, acidity, bitterness, and
saltiness.
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12. The following table has a simple list
of the aromas that have been
described for various types of coffee.
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13. COFFEE AROMAS
Ashy Citrus
Burnt or smoky Herbal
Medicinal Nutty
Chocolate Spicy
Caramel Tobacco
Toast like or malty Wine like
Earthy Woody
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14. Coffee taste and aroma are related in
that what most of us consider the
taste of our coffee is heavily
influenced by the aroma.
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15. Regular and organic coffee
antioxidants are major contributors
to both coffee taste and aroma.
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17. The basic aspects of taste without
aroma are acid, bitter, sweet, salty,
and sour.
A mild degree of acidity presents a
pleasing taste whereas a too acid
brew can be experienced as over ripe
and unpleasant.
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18. Bitterness to a moderate degree is
considered by most to be an
agreeable aspect of coffee taste.
Coffee bitterness is heavily influenced
by the roasting process.
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19. Sweetness in coffee comes from
natural sugars and is experienced as
caramel, fruit, or even chocolate.
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20. Saltiness may be part of coffee taste
but if present to any great degree
becomes disagreeable.
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21. Sourness is usually not found in
properly grown, picked, and
processed coffee.
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22. It is found in coffee that has
fermented and has a large number of
rancid beans in the batch. Sourness is
often found in coffee that has not
been properly dried.
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24. The texture of coffee, often referred
to as “mouthfeel” is as important an
aspect for same as coffee taste and
aroma.
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25. The body of coffee is the sense that
the brew is something other than just
water.
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26. Think of a clear soup broth and then
a soup broth thickened by pureeing a
few of the vegetables and adding
back to the soup.
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27. The other aspect of coffee that vies
with coffee taste and aroma is the
aftertaste.
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28. If coffee leaves a persistent dryness in
the mouth, from the alkaloids in
coffee, it may be very disagreeable
despite its otherwise excellent coffee
taste and aroma.
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29. Whether you choose Panama
Mountain Grown Organic Coffee, one
of the Colombian organic coffee
brands, or Kona coffee from Hawaii
you will most like the coffee taste and
aroma most agreeable to you no
matter what the label says.
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30. For more insights and information
about organic coffee, visit
www.BuyOrganicCoffee.org.