In Search of the Ultimate Cup
- glosnapgs
- 2024年11月7日
- 讀畢需時 2 分鐘
“Say you can't sleep, baby, I know. That's that me espresso.” “Expresso” is definitely the number one global song of the summer for 2024. Coupled with “Please Please Please”, the American singer Sabrina Carpenter became the only artist with 2 songs in the Billboard's season-ending top 10. From the lyrics, melody, to taste, the taste of coffee surely opens up our sensory world.
In fact, the combination of espresso, steamed milk and foam milk turned the espresso based drinks into coffee. Different brews vary from the proportion of these three ingredients. One can also customize coffee and add toppings, such as ground chocolate on the cappuccino, or whiskey in an Irish coffee. Some coffees can be stronger with double or even triple espressos.
(1) Aroma
Sweet, salty, bitter, sour, and umami. Our mouth can only distinguish five tastes. However, our nose can differentiate one trillion aromas. That’s why smell is always the first step when we taste the coffee. A hint of chocolate, a rich aroma of nuts, or a touch of warm spices? There is no right or wrong, only a difference of perspective.
(2) Flavor
Once we slurp the coffee across our tongue and palate, we can soon taste all the subtleties, whether it is sweet like caramel, fruity like a raspberry or sour like a lemon. Contrary to its bitter reputation, the better the coffee, the sweeter it typically tastes. The presence of sweetness is why Coffea arabica is more prevalent than Coffea canephora (aka robusta).
(3) Acidity
Acidity is different from acidic, which is a measure of pH. Roast level is one of the key factors. The darker the roast, the more we taste the effect of the roast, and the less we taste the juicy or tart aspects we collectively think of as acidity. It is the feeling on the sides and tip of our tongue. High acidity offers a concentrated sensation while low acidity offers a smooth sensation.
(4) Body
Body is affected by the types of coffee beans, the roast profiles as well as the brew methods. It is the weight or the thickness of the coffee on our tongue. Light-bodied coffee, is like non-fat milk, which is thin with little texture on the tongue; while full-bodied coffee has a heavy and creamy body, which lingers on our tongue like whole milk.
(5) Aftertaste
Once again, our nose is more sensitive than our mouth when it comes to differentiate one trillion aromas. We often describe the aftertaste in terms of duration and texture.Is it rough or smooth? Is it fleeting or lingering? Practice makes perfect. Store these sensory memories and call upon them when tasting coffees. Remember it is just a matter of different points of view.
Aroma, flavor, acidity, body, and aftertaste are just the five basic elements of how we can start to taste the coffee like a pro. Please bear in mind that there are various factors affecting the taste of coffee, such as where the coffee is grown, what type of coffee is grown, as well as how coffee is blended, roasted, and brewed, even though we may not be as well-equipped as a barista.
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