Experiencing Coffee

The first week I began working at Desert Sun I was introduced to cupping, the process used by professionals to evaluate and compare the characteristics and quality of coffee. I was intimidated by the language and struggled to find the right words to describe what I tasted in each. I decided I might not be the only one who had questions and started to investigate the different ways humans experience coffee. Since that first cupping I’ve delved into the coffee world headfirst so I can understand and evaluate the quality of the coffee we drink and sell. Although I’m no seasoned industry professional, I think this post will help to break down the mystery of good coffee and give you the framework we look for in a great cup.

The five primary characteristics used to evaluate coffee; aroma, acidity, body, flavor, and finish are evaluated independently, but it’s important to understand that all five of these features work in tandem to create a truly great coffee.

Aroma is the Godfather of the senses because it requires more than 1,000 receptors in the brain to function, whereas hearing has two receptors and vision has three. It’s estimated that 80% of the “flavor” of coffee is actually aroma. If you think back to the last time you caught a cold and how hard it was to taste the food put in front of you this makes sense.  Without smell, we’re lost. Aroma is attached directly to the limbic system, part of the brain that controls emotion, mood, and pain, among others. On the SCAA ( Specialty Coffee Association of America) taste chart, aroma is first broken down into three categories: enzymatic (earthy), sugary, and dry. It’s helpful to focus on these three first before moving onto the next set of subcategories.

Acidity refers to the liveliness in the cup. The verve, the energy. Coffees are celebrated within the competition circuit for having vibrant, piquant, bright, or refreshing acidity. There’s something valuable in having acidity in coffee, and it’s commonly associated with higher quality Arabica beans grown between 2,000 and 7,000 feet above sea level. They’re often sweeter and more flavorful than some of the beans grown at lower elevations so they’re a popular choice for gourmet coffee shops and roasters.

Body refers to the way the coffee feels in your mouth, its heaviness. It’s the tactile impression of weight and texture when you drink the coffee. Body can be thin, light, full, syrupy, or rich. A common method to discern the body of a cup is to add an equal amount of milk to two different types of coffee. The one with the heavier body will retain more of its flavor when diluted.

Flavor comprises two definitions in the coffee world, which sometimes leads to confusion. Flavor refers to the specific taste of the coffee itself, caramel, spice, nuts, chocolate, and also refers to the total impression of aroma, acidity and body combined. If the total experience of drinking the cup of coffee you’re evaluating is pleasant and strong the coffee is described as flavorful, rich, complex, or balanced and can be ranked on a scale.

Finally there’s the finish of the coffee. How long does the flavor stay in your mouth? Is it strong? Does it taste different than during the act of drinking? Aftertaste can be described as strong, light, mild, or bold.

Of course, there’s the act of drinking itself. Your mouth has taste buds, and different parts of your mouth have greater sensitivities to salt, sweet, sour, bitter, and savory.

The best way to improve your tasting and sensory experience when drinking coffee is to actually think about what you’re putting in front of you. We’re often running about town, talking on the phone, or writing correspondence along with drinking our daily coffee. The easiest way to improve your skills is to slow down and actually think about the drink in front of you.

Most of all trust your senses. Your first impression of how something tastes is often correct.

-By: Ashlee Robison

References:
Roast Magazine- May/June 2007
Roast Magazine-July/August 2010
Hermitudinous Blog- http://hermitudinous.com/
Coffee Universe- http://coffeeuniverse.com/university_taste.html
“How to Properly Taste Coffee”- Passionforcoffee.com