popularity of coffee is still growing, but the definition of what makes
a ‘good’ cup of coffee is complex.
It might be tempting to think that it is largely subjective, with so many types of coffee grown around the world, so many processes to consider throughout the value chain, and so many local and national preferences.
However, the sustainability of the industry depends on the value placed on certain types of coffee. Local economies can thrive or fail, depending on the desirability of their crop.
growing preference for ‘specialty’ coffee, sold at a premium price, is making the
quality question even more critical. The ability to distinguish specific characteristics
that make some crops more desirable than standard commercial coffee has become
a major consideration over the last 20 years.
Physical characteristics of the bean or cherry are not good indicators of flavor in the cup, so how is this important choice to be made?
The following article was originally published as the first installment of a 2-part special series in Tea and Coffee Trade Journal in the July/August 2018 and September 2018 issues
By Spencer Turer, Coffee Enterprises – via LinkedIn
Aroma and taste descriptors are most easily understood when primary flavors are referenced for the perceived attribute.
When attributes are categorized into groups it becomes difficult to understand their meaning without additional training or explanations. Confusion is created when conclusions are used for flavor descriptions, or when adjectives or verbs are used in place of nouns when presenting descriptions.
Coffee is all about enjoyment — as coffee enthusiasts, we appreciate our favorite elixir for its delicious flavor, aroma, deep brown color, and pleasant mouthfeel.
Did you know you can enhance your sensory experience with the pleasure of coffee-themed music? Whether your taste leans toward jazz, Broadway show tunes, rock, or classical music, here are a few songs (available for purchase on iTunes) to perk up your day.