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 →
When I hear people say "I only like dark roasts", I want to sit them down and explain how differences in bean aspects, roast, and origin collectively create a coffee's profile. In my experience, once equipped with this knowledge, palates expand and a world of new choices opens to the coffee drinker. Before delving into the... Continue Reading →
My coffee tastes like grapefruit? Decoding basic coffee lingo
Taste the citrus undertones or the chocolate base? Think acidity is a negative term or that pungent means sour? Decoding coffee lingo can be a non-intuitive challenge and we want to help! Below are a few of the most common terms used to describe your coffee. ACIDITY: Acidity is near always a wonderful thing in... Continue Reading →
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