All Discussions Tagged 'taste' - Barista Exchange2024-03-28T22:57:58Zhttps://www.baristaexchange.com/forum/topic/listForTag?tag=taste&feed=yes&xn_auth=noHow does the soil affect our coffee?tag:www.baristaexchange.com,2012-10-17:1688216:Topic:14205232012-10-17T10:04:53.011ZPeter P. Simonsenhttps://www.baristaexchange.com/profile/PeterPSimonsen
<p><span style="font-family: arial, helvetica, sans-serif;"><strong> </strong><span class="font-size-5">I</span> have been in charge of the cupping at my coffeshop for a few weeks now, and in that time Ive become more aware of the different tastes in the beans I cup.</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;"> Ive been wondering how the soil where the coffe comes from affects the taste in the final product, and Im trying to find more information on…</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;"><strong> </strong><span class="font-size-5">I</span> have been in charge of the cupping at my coffeshop for a few weeks now, and in that time Ive become more aware of the different tastes in the beans I cup.</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;"> Ive been wondering how the soil where the coffe comes from affects the taste in the final product, and Im trying to find more information on it.</span></p>
<p></p>
<p><span style="font-family: arial, helvetica, sans-serif;"> Is there anyone out there that sits on information? please share! It would be much appreciated!</span></p> Traditional Americano: portions and taste differencetag:www.baristaexchange.com,2012-07-13:1688216:Topic:13971602012-07-13T13:22:17.574ZBenjamin Ripleyhttps://www.baristaexchange.com/profile/BenjaminRipley
I am trying to develop the americano served at my coffee shop, and am finding myself at something of a loss. I recently updated my macchiato recipe based on taste. I started with what I believed to be the traditional drink and then from that base tried to find the best tasting drink. I want to take that same approach to my americano. What do you guys do? What do you believe to be the traditional americano?
I am trying to develop the americano served at my coffee shop, and am finding myself at something of a loss. I recently updated my macchiato recipe based on taste. I started with what I believed to be the traditional drink and then from that base tried to find the best tasting drink. I want to take that same approach to my americano. What do you guys do? What do you believe to be the traditional americano? How do you taste your espresso?tag:www.baristaexchange.com,2011-04-29:1688216:Topic:11150782011-04-29T21:40:44.932ZMichael Fernandeshttps://www.baristaexchange.com/profile/MichaelFernandes
I was wondering how others taste their espresso. By this I mean their method. I run the shot, tap out the bubbles, give it a slight swirl, sometimes a light blow to push back the crema a bit, then sip making sure to suck some air in to airate the espresso. I usually enjoy it in three phases. First phase is as described above. The second would be knocking down most of the body so I can experience the spectrum of flavours. Lastly would be that final 1/3 amount which usually carries a syrupy,…
I was wondering how others taste their espresso. By this I mean their method. I run the shot, tap out the bubbles, give it a slight swirl, sometimes a light blow to push back the crema a bit, then sip making sure to suck some air in to airate the espresso. I usually enjoy it in three phases. First phase is as described above. The second would be knocking down most of the body so I can experience the spectrum of flavours. Lastly would be that final 1/3 amount which usually carries a syrupy, almost sweet quality about it. I've known people to just knock back the entire shot. Also some scoop off the crema claiming it to be the bitter part of the shot. I just wanted to know what you guys thought on this issue. Thanks for the feedback and take care all. Taste trial setuptag:www.baristaexchange.com,2009-01-28:1688216:Topic:3125202009-01-28T12:35:15.690ZArno Kamphuishttps://www.baristaexchange.com/profile/ArnoKamphuis
Hi all,<br />
<br />
I am trying to set up a taste trial with four of the five basic taste, i.e. sweetness, bitterness, sourness and saltiness. The goal is to have four 'strengths' of the four tastes (16 in total) in small tasting cups, in random order, and letting people order them according to increasing strength of the particular taste. Now, for sweetness (sugar), sourness (citron-juice) and saltiness (tablesalt) the concentrations for solving it in water can be easily found (just try them, no danger).…
Hi all,<br />
<br />
I am trying to set up a taste trial with four of the five basic taste, i.e. sweetness, bitterness, sourness and saltiness. The goal is to have four 'strengths' of the four tastes (16 in total) in small tasting cups, in random order, and letting people order them according to increasing strength of the particular taste. Now, for sweetness (sugar), sourness (citron-juice) and saltiness (tablesalt) the concentrations for solving it in water can be easily found (just try them, no danger). However, for bitterness I use (pure) caffeine in water. And basically, caffeine is dangerous (poisonous) in high concentrations. Therefore, I have two questions:<br />
<br />
1) Has anyone else participated or constructed such tests?<br />
2) Can anyone tell me the concentration (mg/ml or something) to safely use caffeine in water?<br />
<br />
best regards,<br />
<br />
Arno Authentic Percolator FLAVOR!tag:www.baristaexchange.com,2009-01-23:1688216:Topic:3059442009-01-23T16:53:59.427ZBilly Kangashttps://www.baristaexchange.com/profile/BillyBones
I picked up a <a href="http://www.amazon.com/Bodum-3000-10USAA-Electric-Santos-Coffeemaker/dp/B00005M1V0Bodum">Electric Santos</a> yesterday on craigslist....<br />
I took it over to the Ugly Mug in Ypsilanti MI and we were playing around with it...<br />
<br />
The first cup tasted like really authentic Percolator coffee! Which wasn't the flavor I was really going for...<br />
<br />
It seemed like it was running too hot so I threw some ice cubes in the water and the coffee came out tasting pretty much like I expect a Vac…
I picked up a <a href="http://www.amazon.com/Bodum-3000-10USAA-Electric-Santos-Coffeemaker/dp/B00005M1V0Bodum">Electric Santos</a> yesterday on craigslist....<br />
I took it over to the Ugly Mug in Ypsilanti MI and we were playing around with it...<br />
<br />
The first cup tasted like really authentic Percolator coffee! Which wasn't the flavor I was really going for...<br />
<br />
It seemed like it was running too hot so I threw some ice cubes in the water and the coffee came out tasting pretty much like I expect a Vac Press cup to taste like... except the finish still had that Percolator taste...<br />
<br />
Any Ideas?? Tastetag:www.baristaexchange.com,2009-01-02:1688216:Topic:2754032009-01-02T00:57:13.305ZBen Salinashttps://www.baristaexchange.com/profile/BenSalinas
Taste is located in Newton, MA and has the only Synesso in the area. The owner, Nik, is always looking to talk about coffee and for feedback on what they serve. Their current roaster is Barismo (in Arlington) for their espresso and Terroir for their drip. In my opinion, they're quickly becoming the best place in Boston for a consistent double shot.<br />
Also has great food.
Taste is located in Newton, MA and has the only Synesso in the area. The owner, Nik, is always looking to talk about coffee and for feedback on what they serve. Their current roaster is Barismo (in Arlington) for their espresso and Terroir for their drip. In my opinion, they're quickly becoming the best place in Boston for a consistent double shot.<br />
Also has great food. Coffee as Wine, neither purple nor alcoholic. Discuss.tag:www.baristaexchange.com,2008-10-09:1688216:Topic:1772312008-10-09T01:27:42.327ZSteveshttps://www.baristaexchange.com/profile/Steves
The narrative of "we need to treat coffee like wine" has been thrown around a lot over the last 5 years, and is gaining a lot of ground. I think it should. But I've been aware of some pitfalls that may confront us as an industry unless we have some evidence to work from and I for one am having a hard time finding it.<br />
<br />
Can anyone direct me to some some sources that examine how soil type, environmental conditions, altitude, and flora/fauna conditions effect varietal taste/flavor considerations?…
The narrative of "we need to treat coffee like wine" has been thrown around a lot over the last 5 years, and is gaining a lot of ground. I think it should. But I've been aware of some pitfalls that may confront us as an industry unless we have some evidence to work from and I for one am having a hard time finding it.<br />
<br />
Can anyone direct me to some some sources that examine how soil type, environmental conditions, altitude, and flora/fauna conditions effect varietal taste/flavor considerations? In a similar vein, general taste/flavor considerations of varietals regardless of geographic consideration? A lot of work has been put into the taste distinctions of natural vs. washed vs. pulped naturals, but are there any extensive taste records of these findings? All that I can find seem to contain vague generalities.<br />
<br />
The reason I ask is because it's starting to feel gimmicky to add considerations such as varietal or soil types to packaging when it's hard to read as to what that information adds in terms of actual taste/flavor considerations. In viticultural studies, it can be explained why Loire-valley (geography) Gamay-driven (varietal) bottles taste the way they do -- most appellations in the Loire have high alkaline concentrations in the soil, leading Gamay, generally an off-dry high-acid medium grape, to retain higher levels of acidity due to hydrological stress (high alkaline soil prevents deep rooting of Gamay vines), in turn leading most vintners to apply carbonic masceration in order to curb the high-acidity of the wine when not blended. (Vines, Grapes & Wines, J. Robinson, 2004. pg 202-4) Comparatively, Australian Gamay done at similar elevation in the sandy soil of Victoria is rounder, with a higher tannin level leading to it being strictly malolactic or alcoholic fermentation. (Understanding Wine, D. Bird, 2005)<br />
<br />
So two questions: One, does anyone know of any resources for being able to determine similarly for coffee varietals? And two, is it wrong to think it dangerous to start applying such modelling without that background knowledge to work from? effect of variablestag:www.baristaexchange.com,2008-08-04:1688216:Topic:1128942008-08-04T22:52:54.915ZDale Harrishttps://www.baristaexchange.com/profile/DaleHarris
Ok this may be a bit basic for some of you out there... but i want answers!!!!<br />
there are a lot of variables involved in the basic espresso process from dropping your beans in the hopper to producing your perfect shot.<br />
<br />
My question is this - with any one coffee/blend what can i do to make it taste sweeter/richer/thicker/heavier/stronger/brighter/etc...<br />
<br />
or more technically - adjusting what variables, in what way, (assuming all else remains constant) creates what quantifiable difference to taste…
Ok this may be a bit basic for some of you out there... but i want answers!!!!<br />
there are a lot of variables involved in the basic espresso process from dropping your beans in the hopper to producing your perfect shot.<br />
<br />
My question is this - with any one coffee/blend what can i do to make it taste sweeter/richer/thicker/heavier/stronger/brighter/etc...<br />
<br />
or more technically - adjusting what variables, in what way, (assuming all else remains constant) creates what quantifiable difference to taste in the cup?<br />
<br />
i.e. adjusting coffee used by increasing dosage creates a heavier, less extracted shot overall???