HOW TO TASTE A COFFEE. FACTORS TO TAKE INTO ACCOUNT
When tasting or tasting coffee, the sensory evaluation of coffee values something more than its flavor, since the senses of Smell, Taste and Touch are implicit in it and are as important as it.
Have tastings available for you to put into practice what we show you here.
Flavor and smell are very difficult to separate in a tasting; There are coffees whose flavor is very different from their smell, but in general the aroma of a coffee is a good indication of its flavor.
The sense of touch in the evaluation determines its body, its weight, consistency and texture in the mouth.
Acidity, aroma and body shape the flavor of coffee.
The main points that we have to take into account when tasting coffee in a tasting are:
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- Visual Appreciations
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- Olfactory Characteristics (Aroma)
- Taste Characteristics (Flavor)
- Tactile aspects (Body)
VISUAL APPRECIATIONS
He color It is the most determining characteristic. It can range from light brown to very dark, almost black; This will be determined by the degree of roasting of the grain, (the more roasted the darker); or due to the presence of sugars in the roasting process (roasting).
He aspect of the infusion can be presented to us dense either weak depending on the insoluble particles in suspension.
OLFACTORY CHARACTERISTICS. THE FRAGANCE
In the field of coffee, aroma is very important, since it is one of the most characteristic things about coffee, and knowing how to differentiate a good aroma and distinguish it is also important if we want to be experts. We can distinguish the aromas that constitute:
The Fragrance. This will be defined by the type of plant, the growing area and the processing to which the grain is subjected. Coffee fragrances can be floral, fruity, vegetal and herbaceous.
