Coffee Tasting

I’ve been doing some research on coffee tasting (and tea, but I’ll keep that for a separate post) as I don’t feel my reviews are up to the standard I want. I also want to be able to remember what I like about each coffee so if I want to I can order it again. I’ve found with the subscription I forget which ones I like and to be honest which ones have been sent to me.

Details about the coffee – where it was grown and who by, as well as the processing and roasting method

Smell – smell the coffee before tasting as you pick up more

Slurp – slurp the coffee around the mouth to get the palate covers and should enable the more subtle flavours to come out

Aroma –  the way the coffee smells, such as earthy, spicy, nutty

Acidity – refers to the tangy sensation that you feel on the tongue and sides of the mouth. Coffees with high acidity tend to be described as bright and crisp, while low acidity coffees are described as smooth.

Body – this is the weight or thickness of the coffee on your tongue.

Flavour – this is how the coffee tastes and is detected in different parts of the mouth

Based on my research I am going to start incorporating these aspects into my coffee tasting adventures. I have taken this from the Moleskine coffee notebook and have downloaded the templates from their website to stick into my notebook.

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