You're ready to get more advanced, my coffee-tasting Jedi. Today, we'll explore the three main categories of aromatic compounds found in roasted coffee, commonly referred to as enzymatic, sugar browning, and dry distillation.
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We recently explored how to become a better coffee taster, but learning to smell better is one of the most important first steps on that journey. (And we don't mean dousing yourself with cologne.) Here, a little about how you can whip your schnoz into place.
Tasting different coffees side by side can be as daunting as going to a wine tasting. How on earth is a new taster supposed to identify and name all the seemingly zillions of flavors and aromatics emanating from that hot black cup of joe? Here are a few tips to help you exercise your tastebuds.