There's No Accounting for Taste


This has been a very challenging week for cupping. Why? I can't taste.

It all started on December 21st when we were flying to my sisters house in Tucson for Christmas. Ben turned to me on the airplane and sneezed directly into my gaping mouth. (I wonder if you can buy those full face shields the dentists use these days, for protection when your kid is sick. It's just a given he is going to sneeze directly on me at some point).

Using Taste to Determine Degree of Roast


No other sense is as important in determining roast level as the flavor.  The problem is that you can’t brew your coffee until it’s done roasting. Some folks can actually tell quite a bit about roast level by crunching a roasted bean between their teeth and eating it, but the most important information about your roast results must be tasted by brewing your coffee. Rest your coffee for 24-48 hours after roasting before making any judgment about your roast level.

Sept - Oct - Nov 2005: Hot, Lukewarm, Cool: The Taste Shift or, Contempt for French Roast…

Thu, 2005-09-01

Hot, Lukewarm, Cool: The Taste Shift or, Contempt for French Roast…

Mar - Apr 2003: Home Roasting and Freshness; It's Sumatra Time!; It's Nice to Be Near the Port…; …and It's Nice to Be Near the Brokers…

Sat, 2003-03-01

It's Sumatra Time!

Coffee is a crop. It may seem odd to think of coffee this way since it is also a dried seed from a small fruiting tree. And we don't think about the crop cycle of other dried seeds on our kitchen shelves. But there is a particular window of time when a new crop of coffee arrives at the Oakland port (a mere 5 minutes from our shop) and all the good coffee buyers are on the hunt for the best lot.

Syndicate content