So, I lied. Yesterday, I didn’t even brew my daggum coffee. It was kind of go go go all day, and by the time I it was done I just plopped on the couch and fell asleep in front of America’s Next Top model.
So today is actually the day. I’ve brewed my Panamanian coffee and it awaits me in my coffee maker this very moment and I’m confronted with the realization that I actually have to learn how to taste. What am I looking for in a coffee? What flavors/taste sensations? How do I describe it? “Delicious?” “Strong?” “Rich?” I have to learn some of the coffee snob jargon I suppose. Maybe Sweet Maria’s (blogroll right) would be a good place to start. Let me sit down w/ my cup of coffee and do some research.
Also have to clean up/organize this blog a little bit. That will be my weekend task…
1 response so far ↓
Ed Loy // September 26, 2008 at 12:58 am
I made the pairings based upon the order that I would have purchased them.
The coffee when cupped should be black with nothing added. Sugar and milk mask the differences in the terrior of the different coffees.
With your first cup of coffee taste and consume it as you would a fine wine.
With your first sip swirl the coffee throughout all of your mouth cavity. This will expose it to all your taste buds and also allow the aromas to flow up into your sineus area before swallowing.
There is no grand group of words to discribe what you taste. Also the weather on the day that you drink the coffee can influence how you react to the drink.
When discribing the coffee use whatever words that come into your mind.
Currently I am drinking a Papua New Guinea which has a floral aroma, it is slightly nutty sweet with a very clean finish on the palate.
Last week, I finished the Zambia coffee from the Lupili Estate in Zambia. It was acidic with an intense favor, rich body, fragent & floral aroma with mellow winey overtones on the aftertaste.
After the Papua New Guinea, I will be having an Indian Monsoon Malabar AA. Will let you know how it is while I am having it.