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.
'cupping' on Serious Eats
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.
Kind of like the wine tasting for coffee beans, cupping is a methodical process with universally recognized parameters. What are professionals tasting for in a coffee? Check out our slideshow to find out.