YES OR NOT ?

Coffee is a mysterious way of life  ???

NO of course !! You can learn !! 

WATH I CAN LEARN ?

• about coffee in general 
• why to chose Organic coffee 
• make coffee like a professional
• Understand different brewing method 
• introduction to coffee machines 
• introduction to roast coffee roasting

How to TASTE COFFEE  

5 fingers  5 qualities

Aroma, Body, Acidity, Flavour, Finish

Aroma

Brew the coffee, Pour the coffee >>>Nose in the cup>> Intense or Mild ?

Smell what ? nuts, almond, chocolate, apple, fruit, earthy, spicy, flower, herbs, earthy roasty, vanilla, potato like, sweet,buttery...................... ??

The aroma is sensed nasally or retro-nasally

BODY

few minutes>>> A sip of coffee, roll the coffee around your mouth, weight with your tongue >> thickness VS thinness FULL BODY CREAM MILK , SKIM MILK .............. .MOuthfeell or Texture : creamy, oily, buttery, slippery, salty, watery

ACIDITY 

another sip >>> the bright - tangy quality of coffee - citrus like,........feel the saliva !! as the body try to keep basic

FLAVOR

another sip >>>>>Nuts, chocolate, fruits, caramel, earth, spices, flower......divide the sensation in category and try to find out what do you feel

FINISH

swallow the coffee and...short if the feeling disappear quick....long finish

Some help ......... FLAVOR-WHEEL 

As you understand and imagine the FLAVOR is the most important attribute to a coffee, let's start with the main attribute:

Floral

- black tea

- floral (chamomile, rose, jasmine)

Fruity

- berry ( blackberry , blueberry , raspberry , strawberry )

- dried fruit (raisin, prune)

- other fruit (coconut, cherry, pomegranate, pineapple, grape, apple, peach , pear)

- citrus fruit (grapefruit, orange, lemon,lime)

Sour / Fermented

- sour (sour aromatics, acetic acid, butyric acid ,

isovaleric acid, Citric acid, Malic acid)

- alcohol/ fermented (winey, whiskey, fermented, Overripe)

Green / Vegetative

- olive oil 

- raw

- green /vegetative (under ripe, pea pod, fresh, dark green, vegetative, Hay-like, Herb-like, 

- alcohol/ fermented (winey, whiskey, fermented, Overripe)

- beany

OTHERS

- papery/Musty ( stale, cardboard, papery, woody, moldy/damp, Musty/dusty, musty/Earthy, animalic, meaty/brothy, phenolic, 

- chemical ( rubber, skunky, petroleum, medicinal, salty, bitter )

ROASTED

- cereal  ( malt, grain) 

- burnt( brown roast, smocky, ashy, acrid)

- tobacco 

- pipe tobacco

SPICES

- brown spice  ( clove, cinnamon, nutmeg, anice) 

- pepper

- pungent 

Nutty / Cocoa

- cocoa  ( dark chocolate, chocolate) 

- nutty ( Almond, Halzenut, peanuts )

Sweet

- Sweet aromatics

- Overall sweet

- vanillin

- vanilla

- brown sugar ( honey, caramelized, mapple syrup, molasses)