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Do you love the smell of fresh roasted coffee beans? The taste of a perfectly brewed cup? If you want to learn how to taste coffee like a professional, then join us on this journey.
We’ll teach you how to develop your palate and expand your flavor vocabulary. With practice, you’ll be able to identify the unique flavors in each cup of coffee.
Intimidated by all the options? Don’t be!
We’ll start with the basics and work our way up. Coffee is a complex beverage with many flavors to explore, so join us and start your training today.
What Influences the Flavor of Coffee?
There are many factors that can influence the flavor of coffee. Let’s take a look at a few of the most important ones:
Roast Level
The roast level is perhaps the most important factor in determining the flavor of coffee. The darker the roast, the more intense the flavors will be. Dark roasted coffees are often described as tasting chocolatey, nutty, or smoky.
Light roasted coffees are more delicate, with brighter flavors and acidity. If you’re new to coffee tasting, we recommend starting with light roasts.
Origin
Coffees from different origins can taste very different from each other. This is due to a variety of factors, including the climate, soil, and elevation where the coffee was grown.
For example, coffees from Ethiopia often have bright, fruity flavors, while coffees from Indonesia tend to be more smoky and earthy.
Soil
Coffee plants absorb flavors from the soil they are grown in. This is why coffees from the same region can taste different depending on the type of soil they were grown in.
For example, coffee plants grown in volcanic soils often have fruity flavors, while those grown in sandier soils tend to be more nutty.
Certain minerals also play a direct role in flavor formation. For example, increased levels of potassium will result in citric acidity, making the coffee taste like lemon or lime. An excess of phosphorous increases a coffee’s phosphoric acid content, yielding a grape or raspberry taste.
Processing Method
The processing method is the way in which the coffee cherries are turned into green coffee beans. This can have a big impact on flavor.
The most common processing method is wet processing, in which the coffee cherries are soaked in water before the beans are removed. This results in a sweeter, fruitier flavor.
Dry processing, on the other hand, involves leaving the coffee cherries out to dry in the sun before removing the beans. This results in a more intense, earthy flavor.
Climate
The climate where coffee is grown can also impact flavor. Coffee is most successful as a crop in tropical and sub-tropical regions above and below the equator, often known as the “Coffee Belt.” There are typically just two seasons in this region — wet and dry.
For example, coffees from regions with higher altitudes often have brighter acidity, while those from lower altitudes tend to be more full-bodied.
Coffees grown in hotter climates often have fruitier flavors, while those from cooler climates tend to be more earthy.
Altitude
The altitude at which coffee is grown can also influence flavor.
In general, coffees grown at higher altitudes where temperatures are much cooler the coffee will have brighter acidity, while those from lower altitudes tend to be more full-bodied.
Coffees grown in hotter climates often have fruitier flavors, while those from cooler climates tend to be more earthy
Storage and Preparation
Coffee beans should be stored in an airtight container at room temperature, away from light and moisture. Ground coffee should be used within 2 weeks for best flavor.
When preparing coffee, it’s important to use fresh, filtered water. The coffee-to-water ratio should be 1 gram of coffee per 16 grams of water (about 2 tablespoons).
Coffee that is too weak will taste sour, while coffee that is too strong will taste bitter.
Grind Size
The grind size is also important. If the grind is too fine, the coffee will be over extracted and taste bitter. If the grind is too coarse, the coffee will be under extracted and taste sour.
We recommend starting with a medium grind and adjusting as needed.
What is Cupping?
Cupping is the industry standard method for coffee tasting. It involves carefully smelling and slurping small samples of coffee in order to evaluate its aroma, flavor, body, acidity, and aftertaste.
This method allows tasters to compare coffees side-by-side and identify specific characteristics of each one.
Cupping is also a great way to familiarize yourself with different coffee origins and processing methods, as well as how grind size and brewing method can impact flavor.
Tasting Coffee: A Step-by-Step Guide
Now that you know what factors influence flavor, it’s time to put your knowledge to the test. Follow these steps to taste coffee like a pro.
1. Start with a clean palate. Avoid eating or drinking anything (except water) for at least 30 minutes before tasting.
2. Smell the coffee. Give it a good sniff before taking a sip. This will help you identify certain aromas.
3. Take a small sip. slurp the coffee so that it hits all parts of your tongue. This will help you identify the various flavors.
4. Evaluate the body. The body is the mouthfeel of the coffee and can range from light to heavy.
5. Note the acidity. Acidity provides brightness and liveliness to the coffee. It can range from low to high.
6. Identify the aftertaste. The aftertaste is the flavor that lingers after you’ve swallowed the coffee.
7. Rinse and repeat. Try tasting multiple coffees side-by-side to really hone your palate. And don’t forget to take notes!
Tasting coffee is a skill that takes practice. The more you do it, the more attuned your palate will become. And eventually, you’ll be able to identify all sorts of different flavors in your cup.
Understanding the Different Flavor Notes of Coffee
Coffees can have all sorts of different flavor notes, from fruity and floral to earthy and chocolatey. Here are some of the most common flavors you’ll find in coffee.
Fragrance:
The fragrance is the first thing you’ll notice when you smell coffee. The smell of dried coffee grinds before water is added is referred to by this attribute. It’s the first impression we have of the coffee.
Aroma:
The term “coffee aroma” refers to the smells that are released when ground coffee and hot water come together. The brewing process releases many aromatic compounds that are not present in dry coffee beans.
Fruitiness:
This can range from bright and citrusy to rich and tropical. Common fruit notes include lemon, orange, grapefruit, pineapple, and strawberry.
Floralness:
Coffees can also have floral notes, such as jasmine, rose, and lilac. These are typically found in coffees from Ethiopia and Kenya.
Bitterness:
Bitterness is a natural flavor present in all coffee. It’s often described as being herbal or tea-like.
Acidity:
Acidity provides brightness and liveliness to the coffee. It can range from low to high. Coffees with high acidity are often described as being “tangy” or “zippy.”
Conventional thinking has always been that acidity is bad, mainly because it’s associated with gastric issues. However, when coffee is balanced with the right amount of sweetness, acidity can actually enhance the taste!
Body:
The body is the mouthfeel of the coffee and can range from light to heavy. It’s not a flavor in and of itself, but rather a tactile sensation that adds depth to the taste experience.
Light-bodied coffees are often described as “watery,” while heavy-bodied coffees are often described as “syrupy.”
Sweetness:
Sweetness is not necessarily a sugar flavor, but rather a natural characteristic of the coffee. Coffees with high sweetness are often described as being “caramelly” or “chocolaty.”
Aftertaste:
The aftertaste, also called the “finish”, is the flavor that lingers after you’ve swallowed the coffee. It’s often described as being “clean” or “dirty,” but it can also be described by the tastes and textures that emerge at the end.
FAQ’s
What is the difference between light and dark roast?
Light roast coffee is typically lighter in color, has a higher acidity, and a more delicate flavor. Dark roast coffee is typically darker in color, has a lower acidity, and a bolder flavor.
What is the difference between Arabica and Robusta coffee?
Arabica coffee is typically higher quality, with a sweeter and more complex flavor. Robusta coffee is typically lower quality, with a harsher and more bitter flavor.
What is the difference between single origin and blended coffee?
Single origin coffee is coffee that comes from one specific country or region. Blended coffee is a mix of coffee beans from multiple countries or regions.
Conclusion
Now that you know the basics of coffee tasting, it’s time to get out there and start trying some for yourself! We recommend starting with a light-roasted coffee from Ethiopia or Kenya.
These coffees are typically bright and floral, and they make a great introduction to the world of coffee tasting.
Tasting coffee is a skill that takes practice. The more you do it, the more attuned your palate will become. And eventually, you’ll be able to identify all sorts of different flavors in your cup.
So, go out and start tasting! Try a few different coffees side-by-side to really hone your palate. And don’t forget to have fun with it. After all, coffee is meant to be enjoyed!
If you found this guide on how to taste coffee helpful, let us know in the comments below. Thanks for reading!
Happy brewing! Happy sipping!
P.S. Be sure to check out our other coffee-related articles for more information, as well as more tips and tricks on making the perfect cup of joe and to learn “All About That Coffee!”