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Coffee - Coggle Diagram
Coffee
Processing
specialty coffees
well-processed beans are unbroken, ripe and uniform in size, fairly uniform looking, a uniform shape and size, clean appearance, the beans are fully intact
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Roast
the darker the roast, the less you can taste the origin character of the coffee
a dark-roasted coffee
masks coffee's imperfections, masks flavours in the coffee itself, covers up all the sweetness and the inherent characteristics
imparts a smoky flavour, caramelised carbonic flavour
a dark glossy surface, a little bit of oil on the surface, smells pungent, more developed roast
molasses texture like having raw sugar on your tongue, bitter sweetness, the acidity is muted, a velvety mouthfeel
a light roasted coffee
allows to taste the origin character, tastes like a unique flavour of origin
clear stone fruit acidity (a sweet peach/nectarine flavour), a fresh/fruited/crisp flavour profile
be cinnamon in colour, have a silver skin intact in each of the beans = some of the cell material of the coffee seed
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Freshness
a fresh roast
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look for some off-gassing (= multiple bubbles coming up) to happen - the bloom - gas trapped inside a freshly roasted coffee - slowly over time gasses leak out of a coffee bean, gasses expediently leak out once the coffee is ground
crisp/light/fresh with a mouth-watering acidity, clear expressive flavour, vibrant acidity, in small batches
stale roast
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a very tobacco leaf flavour, a heavy bitter aftertaste, bottom of the shelf
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Source
trace a coffee to its source - support sustainable, high-quality producers
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Notes
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slurping the coffee, taking some/lots of air in with your sip - to aspirate your palate to incorporate our sensory ability to taste - to activate our olfactory sense
we taste a lot with our nasal passage
a cupping spoon is a spoon that is used for tasting coffee professionally to help us aspirate the coffee when we slurp it - to incorporate some air to spray that coffee all across our palate