Wine connoisseurs engage in wine tasting to judge quality. By www.BuyOrganicCoffee.org
The evaluation of coffee taste and aroma to judge quality is called cupping. By www.BuyOrganicCoffee.org
Although a master taster may be the one who judges coffee at aninternational competition anyone can try their hand, or tongue, at judging coffee taste and aroma. By www.BuyOrganicCoffee.org
A so called expert may be the one who certifies the winner in a coffeecompetition but you are the judge of coffee taste and aroma when it comes to the brands of healthy organic coffee that you enjoy. By www.BuyOrganicCoffee.org
Coffee cupping is simply a formal way to assess coffee taste and aroma. Here are the steps: By www.BuyOrganicCoffee.org
> Sniff the coffee - breath in deeply to assessthe aroma of the coffee> Drink to spread the coffee over the tongue -experts often say that they slurp so that thecoffee reaches the back of the tongue as wellas the tip, top, and sides By www.BuyOrganicCoffee.org
> Note the texture of the coffee> Judge the sweetness of the coffee> Taste for acidity> Taste the flavor> Be aware of the aftertaste By www.BuyOrganicCoffee.org
Just like tasting wine you will want to roll the coffee over the tongue in order to present the brew to the different senses of sweetness, sourness, acidity, bitterness, and saltiness. By www.BuyOrganicCoffee.org
The basic aspects of taste without aroma are acid, bitter, sweet, salty, and sour. A mild degree of acidity presents a pleasing taste whereas a too acidbrew can be experienced as over ripe and unpleasant. By www.BuyOrganicCoffee.org
Bitterness to a moderate degree is considered by most to be an agreeable aspect of coffee taste.Coffee bitterness is heavily influenced by the roasting process. By www.BuyOrganicCoffee.org
Sweetness in coffee comes fromnatural sugars and is experienced as caramel, fruit, or even chocolate. By www.BuyOrganicCoffee.org
Saltiness may be part of coffee taste but if present to any great degree becomes disagreeable. By www.BuyOrganicCoffee.org
Sourness is usually not found in properly grown, picked, and processed coffee. By www.BuyOrganicCoffee.org
It is found in coffee that hasfermented and has a large number ofrancid beans in the batch. Sourness is often found in coffee that has not been properly dried. By www.BuyOrganicCoffee.org
The texture of coffee, often referredto as “mouthfeel” is as important an aspect for same as coffee taste and aroma. By www.BuyOrganicCoffee.org
The body of coffee is the sense thatthe brew is something other than just water. By www.BuyOrganicCoffee.org
Think of a clear soup broth and thena soup broth thickened by pureeing a few of the vegetables and adding back to the soup. By www.BuyOrganicCoffee.org
The other aspect of coffee that vies with coffee taste and aroma is the aftertaste. By www.BuyOrganicCoffee.org
If coffee leaves a persistent dryness in the mouth, from the alkaloids in coffee, it may be very disagreeable despite its otherwise excellent coffee taste and aroma. By www.BuyOrganicCoffee.org
Whether you choose PanamaMountain Grown Organic Coffee, one of the Colombian organic coffee brands, or Kona coffee from Hawaiiyou will most like the coffee taste and aroma most agreeable to you no matter what the label says. By www.BuyOrganicCoffee.org
For more insights and information about organic coffee, visitwww.BuyOrganicCoffee.org.
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