Yes, there is a difference between one coffee and another, and not just in terms of quality: there is even a difference between good coffee and another good coffee. We know and feel what coffee we like, but defining the flavors and aromas, the acidity and body of the coffee is a more difficult task. To reach this level, we need a lot of patience and practice. And of course, a lot of attention.
Coffee tasting is similar to wine tasting. After the first sip, almost no one can tell whether the wine comes from Burgundy or New Zealand. This is also true of coffee. We need experience to recognize the character of a certain type of coffee.
Coffee tasting is mostly done with espresso, as it provides the most intense flavors, making it easier to analyze. We should avoid using milk, sugar, or other sweeteners when tasting so we can experience the flavors in their original form. Freshness is also very important because it can lose many of its aromas and recreational value in just a few minutes. Then, the quality deteriorates almost completely. If we let the espresso sit too long, the crema also disintegrates. Furthermore, the food we ate before tasting also greatly influences the flavor. After sweets or cake, everything will seem bitter. It's worth waiting at least 20 minutes after eating and making sure to rinse your mouth with water to neutralize the unpleasant odors before starting to drink the coffee.
Experts suggest tasting in a calm environment, free from disturbing factors. We should also pay attention to the type of glass we use. A narrower glass enhances the aroma and intensity of the flavor, highlighting the powerful, roasted flavors, while a wider glass draws attention to the subtle aromas. If you want to compare coffees, be sure to use the same glasses.
Coffee tasting begins with the fragrances; take time to enjoy the aromas. We should also examine the appearance and layer of crema on top of the coffee. Observe the coffee's color, which can be gold, brown, or bronze, and also its opacity. The texture of the crema, or how much it sticks to the side of the cup, can tell a lot. The crema actually encapsulates the aromas in the coffee, so after examining it, we move it away from the surface of the coffee with a small spoon or tasting spoon.
Then we drink the coffee , reaching all parts of the mouth; this is important because we experience different flavors in different places. You can also write down your experience while tasting, as it can be a good reference later. At first, you may feel a little uncomfortable, but over time, you'll master the tasting method if you're persistent enough.
What to look for in coffee?
Body: This notion fundamentally represents density; the more full-bodied the coffee is, the creamier it is, the lighter it is, and the more watery its texture.
Acidity: Influenced by roasting, acidity provides a fresh, lively flavor to the coffee and emphasizes the natural sweetness.
Roasting: Roasting affects the caffeine content, acidity, and bitterness of the coffee.
Aromas: Our nose helps us perceive aromas. We can distinguish coffees with light, moderate, and strong aromas. Determining aromas is probably the most delicate part of coffee tasting.
Coffees with a lighter aroma have a floral, fruity, or citrus scent. Medium aromas are characterized by a honeyed or cereal aroma with light roasted notes, while coffees with a stronger aroma have a spicy, woody, and cocoa character.
Some examples of different flavor notes:
Floral: Fresh like flowers, which can be pronounced but never overpowering. Aroma of honeysuckle or jasmine, sometimes reminiscent of honey.
Fruity wine: To some extent, it is reminiscent of wine, similar to the fragrance of red fruits such as blackcurrants, grapes, strawberries, raspberries, blueberries, but there are also other fruity notes such as apricots, plums, apples, pears or peaches.
Citrus: Citrus aromas, especially lemons, grapefruits, and bergamots. In some coffees, the citrus aroma is complemented by high acidity.
Honey, corn: reminiscent of bread, toast, and cereal, but dried nuts, hazelnuts, and almonds are also noticeable.
Spicy: evokes the aroma of several spices, such as cinnamon, cloves, and allspice.
Woody: Reminiscent of the fragrance of dry wood or a pencil, but also reminiscent of oak-aged beverages, it is sometimes compared to conifers and aromatic woods such as sandalwood.
Cocoa: hints of chocolate and cocoa, it is important to distinguish them from the roasted aromas.
Being a coffee sommelier is a profession; you don't just learn by chance, but nothing prevents you from enjoying coffee tasting. Don't worry if you don't succeed at first; if you're patient enough, sooner or later you'll discover the aromas, fragrances, and texture of coffee with delight. But the greatest experience is when you can also name the different compounds and understand the reasons why you love certain coffees. These skills can be acquired through various courses, so don't hesitate to take one if you want to learn more about your favorite beverage.