sunday.30.may.2010
Would you like a fruity Kenyan or Ethiopian? Or would you prefer a smoky Panamanian or chocolaty Columbian? Perhaps you like your coffee with a hint of blueberry? Or maybe you prefer caramel undertones?
I’m not talking flavoured coffees here but pure unadulterated black coffee tasted to observe its natural flavours. A fresh brewed cup of freshly roasted coffee can show up flavour characteristics similar to fine wines- who knew?! Today’s class on comparative coffee cupping (tasting) was informative, interesting and quite tasty.
So to my novice coffee tasting tongue, what did I notice?
• Single origin Kenyan or Ethiopia coffee has bright acidity and fruity and spicy tones.
• Single origin Columbian can be more full-bodied and almost smoky.
• Some coffees do have a caramel-like ‘sweet’ finish or aftertaste.
• A blend of smoky and fruity is my ideal cup.
I’m off to find some more fresh roasted samples!
No comments:
Post a Comment