Coffee consumption, and that of speciality coffee in particular, is on the rise! Many consumers see coffee as a caffeine fix, which placed strategically throughout the day, can give a real energy advantage. That might be looking after the kids, getting through a busy day at work, or perhaps just before exercising to give a little boost. But the sensory journey that speciality coffee takes you on is overlooked in a major way. Coffees are varied in taste and aromas thanks to the vast background of growing areas and conditions. Here, we want to pick the taste sensations apart and allow you, the reader, to get prepared for your own coffee tasting sessions at home!
Coffee Tasting: Bean Origin:
The tastes of coffees change drastically based on the corner of the world that they are grown in. Some of the major coffee-producing countries such as Brazil and Colombia might taste familiar, but there are now so many countries with the ability to trade speciality coffee, and it can only be a good thing to us drinkers! But it’s a question of geology. Different coffee growing nations have very different soil types. For example some are volcanic and nutritious, which lends complex flavours to some coffees. But there are also many that have rich soil due to the altitude at which they sit. Here are some examples:
- Ethiopia – Floral and fruity coffees that almost taste like wines.
- Colombia – Very balanced flavourings, but usually with a caramel sweetness
- Sumatra – Earthy and herbal tastes and aromas
Coffee Tasting: Roasting Level:
Coffee bean flavours can be influenced in a big way by the speciality coffee roasters who prepare them for drinking. They can roast coffees in 4 main ways: light, medium, dark, and espresso roast. Lighter roasts preserve the natural flavours of the coffee beans, and usually have delicate citrussy flavours and with higher acidity. Medium roasts start to bring out new flavours, added in by the roasting itself. The flavours are typically very balanced and with reducing acidity. Dark roasts are where you find more rich and chocolatey flavours. Espresso roast, which is designed to maximise flavour and to create punchy, short coffees, are usually verging on bitterness.
Acidity:
Acidity in coffee is quite often misunderstood. If your coffee is acidic, it doesn’t mean that the flavours are “off” or that the coffee has been roasted for too long. Instead, it means the tangy citrus flavours that are loved and preferred by a huge amount of coffee fans. These coffees are usually grown in high-altitude areas.
Body:
It seems strange, but coffee can have a textural feeling when you drink it. Coffees with a full-body are rich, thicker, and more like drinking full-fat milk then drinking skimmed.
Sweetness:
Speciality coffee NEVER needs to have sugar added. Some speciality coffee roasters would argue that if your coffee needs sugar, then you haven’t roasted it for long enough or you aren’t choosing the origin for you. A lot of coffee origins are known for having sweet and fruity flavours that occur naturally, as opposed to many African coffees that are more earthy.
To conclude, coffee is much more than a pick-me-up! There are far more health benefits, and far fewer calories, than many products out there that are purchased for their taste sensations. Why not try a coffee from each country, and discover the right origin and roaster for your taste buds? Next time you take a sip of your coffee, think about its bitterness, roast profile, sweetness, and any flavours that you know of that feel familiar. Roasting For Sweetness, Decaf & Otherwise: A Practical Guide – Perfect Daily Grind