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Step 1: Smell Some CoffeePay attention to the aromas of freshly ground beans as they will tell you a lot about the coffe...
12/09/2020

Step 1: Smell Some Coffee

Pay attention to the aromas of freshly ground beans as they will tell you a lot about the coffee’s freshness and personality. Next, prepare some fresh coffee and take a whiff of the aroma as the coffee is brewing.
Step 2: Familiarise Yourself with the Aroma and Taste Wheel

You might see some unfamiliar words but don’t worry about it at this stage. For now, immerse yourself in the colourful wheels.

Step 3: Start at the Centre
Begin at the centre of the Aroma Wheel and work outwards from the general descriptors. You will find the descriptors becoming more specific as you move towards the edge of the wheel.

Step 4: Taste Your Coffee
Now, take a sip of coffee and consider the flavours you are tasting. This time, turn to the Flavour Wheel and begin once more at the centre. As with the Aroma Wheel, the taste descriptors get more specific as you work your outwards.

As an example: a coffee taster might detect hints of berries. Moving through the ‘sweet’ section, you are confronted with a choice: is it ‘acidic’ or ‘mellow’? If you decide ‘mellow’, sharpen your observations further – is it ‘mild’ or ‘delicate’?



The SCAA Coffee Taster’s Flavour Wheel, originally published in 1995. Obtained from Coffee BooksSince 1995, the Specialt...
12/09/2020

The SCAA Coffee Taster’s Flavour Wheel, originally published in 1995. Obtained from Coffee Books

Since 1995, the Specialty Coffee Association of America SCAA) Coffee Taster’s Flavour Wheel has been the industry standard for coffee professionals all over the world. The illustrative coffee wheel, produced in collaboration with SCAA and the World Coffee Research, boasts a comprehensive list of descriptive terms that reflect the standards of specialty coffee at that time.

What is specialty coffee?

But over the past two decades, climate change has forced coffee growers to cultivate an increasing number of drought- and disease-resistant varieties, prompting sensory professionals to adopt a more descriptive approach to define coffee flavour. The wheel received its first update in 2016, drawing on research compiled by dozens of sensory scientists at the Sensory Analysis Centre. Today, it is the single most comprehensive piece of research on coffee flavour.

The revamped wheel goes beyond cupping among coffee roasters and baristas. It is also a valuable tool for casual coffee drinkers who seek to discern good coffee from bad.

We’ve created abridged versions – the Aroma Wheel and Taste Wheel. Think of them as dictionaries to refine your perception of taste and broaden the vocabulary you use to describe coffee.

Navigating Through the Taste Wheel and Aroma Wheel

A coffee’s flavour is a combination of chemical components perceived by the taste buds, and aromatics perceived by the nose. Other than the sweet, salty, bitter and sour taste attributes, the coffee aroma is said to be the most important attribute to coffee tasting.

Both aroma and taste profiling is essential to understanding and appreciating coffee. The key is to observe them at different stages. Read on to learn how to use the wheels.

The degree to which coffee beans are roasted is one of the most important factors that determine the taste of the coffee...
06/09/2020

The degree to which coffee beans are roasted is one of the most important factors that determine the taste of the coffee in the cup. Before roasting, green coffee beans are soft, with a fresh  smell and little or no taste. The coffee roasting process transforms these raw beans into the distinctively aromatic, flavorful, crunchy beans that we recognize as coffee.

Other factors of course enter into the complex equation that determines your coffee's taste. Two coffee varieties, from different countries of origin or grown in different environments, are likely to taste quite different even when roasted to the same level (especially at light to medium roast levels). The age of the coffee, the processing method, the grind, and the brewing method will also affect the taste. But the roast level provides a baseline, a rough guide to the taste you can expect.

The most common way to describe coffee roast levels is by the color of the roasted beans, ranging from light to dark (or extra dark). As coffee beans absorb heat in the roasting process, their color becomes darker. Oils appear on the surface of the beans at higher temperatures. Because coffee beans vary, color is not an especially accurate way of judging a roast. But combined with the typical roasting temperature that yields a particular shade of brown, color is a convenient way to categorize roasting levels.

Flavour by altitude.Follow for more vid,pic and learn..
06/09/2020

Flavour by altitude.

Follow for more vid,pic and learn..

Aero Press. It was invented in 2005 by Aerobie president Alan Adler.Aero press is an individual cup brewer that uses pr...
03/09/2020

Aero Press. It was invented in 2005 by Aerobie president Alan Adler.Aero press is an individual cup brewer that uses pressure and steep time to extract a perfect cup of coffee. Great for traveler or for the person who drinks coffee at home.

Follow for more vid ,pic and learn..

So much basic coffee knowledge in this picture
31/08/2020

So much basic coffee knowledge in this picture

At the processing plant, the cherry seed is separated from the husk before being washed, dried, and sorted. Cleaning pro...
29/08/2020

At the processing plant, the cherry seed is separated from the husk before being washed, dried, and sorted. Cleaning processes are complex and require constant monitoring of the moisture level as water initiates a fermentation process that can sour the coffee. The three major processing methods are wet, dry, and, semi-washed (a combination of wet and dry). Most coffees from Central and South America undergo ‘wet processing’ while coffees from Indonesia and Africa are often semi-washed. Dry processing is less common and practiced in places like Yemen where there are many small farms located far from processing mills. Dry processing works best when picked husks must be preserved for long periods of time (24+ hours) after picking.

The bean’s life on the farm has ended and a new journey awaits it at anxiously anticipating roasters.

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