Coffee and coffee flavor are like two best friends with unclear boundaries. They go together, they need each other, and yet they are still distinct. Coffee, in the broadest sense, has a very identifiable taste but each coffee's flavor profile is nuanced and developed at each stage of its existence, starting with coffee plant species and ending with brew method. Today, we're going to deconstruct the coffee flavor profile paradigm and in doing so, (hopefully) equip you with the knowledge needed to identify coffees that strongly exhibit the flavor characteristics you value most in your cup. First up? Bean type and terroir.
Is that chocolate notes in your coffee or chocolate flavored coffee? For coffee newbies, those just new to coffee descriptions, and those new to flavored coffee, this can be a critical question. (And rightly so!) Thankfully, there are some key words and phrases that will help you sort out the difference.
Well, that really depends on who is doing the flavoring and, if it is not you, what flavoring agents are being used. Flavored coffee can be created from natural herbs, spices, and nuts and from real food extracts. It can also be created from synthetic flavors. Today we breakdown the three basic coffee flavoring techniques... Continue Reading →
Mushroom, citrus, raspberry... understanding how to apply coffee descriptives in a meaningful way is not intuitive. It's an art that takes time, tools, and tasting to master. Just as you learn to detect subtle differences in your favorite pasta sauce or brownie mix, with a little guidance, you'll soon be able to distinguish and identify... Continue Reading →