All Discussions Tagged 'tasting' - Barista Exchange2024-03-29T10:28:55Zhttps://www.baristaexchange.com/forum/topic/listForTag?tag=tasting&feed=yes&xn_auth=noFavorite/most memorable coffeestag:www.baristaexchange.com,2015-12-09:1688216:Topic:15736342015-12-09T19:50:15.067ZJen Hurdhttps://www.baristaexchange.com/profile/JenHurd765
<p>We've all had the moment when we taste a coffee and something just clicks. It's the sip that takes coffee from just tasting like "coffee" to something more. I distinctly remember when I had this experience: in the cupping room at the roasting company I worked for, and I tasted some Ethiopia Amaro Gayo. "I get it! Lemons and blueberries!" and life was forever different. What are some of your memorable coffee moments?</p>
<p>We've all had the moment when we taste a coffee and something just clicks. It's the sip that takes coffee from just tasting like "coffee" to something more. I distinctly remember when I had this experience: in the cupping room at the roasting company I worked for, and I tasted some Ethiopia Amaro Gayo. "I get it! Lemons and blueberries!" and life was forever different. What are some of your memorable coffee moments?</p> Devleloping one's palatetag:www.baristaexchange.com,2010-07-20:1688216:Topic:8872602010-07-20T11:40:57.999ZTy Paluskahttps://www.baristaexchange.com/profile/TyPaluska
Hello everyone!<br></br><br></br>Just wanted to know if anyone had any advice on how to further develop one's palate. We've been doing public cuppings at our shop recently and it's a lot of fun and a great way to practice recognizing characteristics of our coffee. I'm just wanting to move beyond an elementary understanding of taste (i.e. dark vs light, acidic vs flat, heavy vs light mouthfeel) and really move toward pulling out specific flavors when I taste things. This would not only benefit my own…
Hello everyone!<br/><br/>Just wanted to know if anyone had any advice on how to further develop one's palate. We've been doing public cuppings at our shop recently and it's a lot of fun and a great way to practice recognizing characteristics of our coffee. I'm just wanting to move beyond an elementary understanding of taste (i.e. dark vs light, acidic vs flat, heavy vs light mouthfeel) and really move toward pulling out specific flavors when I taste things. This would not only benefit my own tasting but help in describing coffees to customers.<br/><br/>anyone have any suggestion in furthering this? <br/><br/>thanks!<br/> Weekly cuppings. Too much?tag:www.baristaexchange.com,2010-02-25:1688216:Topic:7869162010-02-25T19:45:37.094ZPaul Boyerhttps://www.baristaexchange.com/profile/PaulBoyer
My employers and I are kicking around the idea of doing a weekly cupping Thursday nights at our coffee shop. We might even rotate through a broader range of activities all offered in that same time slot (french press tasting, pairing coffee and tea with various foods, training in espresso extraction and milk texturizing, etc). <br></br><br></br>What we want to accomplish is three fold:<br></br><br></br>1. Build community and add value to our customer experience<br></br><br></br>2. Educate our customers about our…
My employers and I are kicking around the idea of doing a weekly cupping Thursday nights at our coffee shop. We might even rotate through a broader range of activities all offered in that same time slot (french press tasting, pairing coffee and tea with various foods, training in espresso extraction and milk texturizing, etc). <br/><br/>What we want to accomplish is three fold:<br/><br/>1. Build community and add value to our customer experience<br/><br/>2. Educate our customers about our products (retail beans, teas, etc)<br/><br/>3. Bring in more business in the evenings<br/><br/>Obviously, this requires an investment of time and money on our part. Any advice to help make sure these weekly events are profitable? Is a weekly event of this nature too frequent? Would you offer these experience gratis (kind of a loss leader model) or have a small up front charge to cover the price of products? <br/> Discuss - Cigarettes as a hindrance to one's ability to fully taste espressotag:www.baristaexchange.com,2008-11-13:1688216:Topic:2216622008-11-13T09:50:40.873ZChassehttps://www.baristaexchange.com/profile/chasse
So I love coffee<br />
I love espresso<br />
<br />
I am addicted to smoking, and for now I think I still really like it<br />
I have a fixation with sipping and toking. Smoking became part of the social aspect of going to my local coffee shop a while before I started working there.<br />
<br />
When I decided after three years of working as a barista whether or not I wanted to further my experience and stay in the industry, it crossed my mind that maybe I can't really truly taste the full flavor of a shot of espresso, maybe…
So I love coffee<br />
I love espresso<br />
<br />
I am addicted to smoking, and for now I think I still really like it<br />
I have a fixation with sipping and toking. Smoking became part of the social aspect of going to my local coffee shop a while before I started working there.<br />
<br />
When I decided after three years of working as a barista whether or not I wanted to further my experience and stay in the industry, it crossed my mind that maybe I can't really truly taste the full flavor of a shot of espresso, maybe smoking has altered my capacity for that, and that maybe I should quit in favor of developing a better understanding of my craft.<br />
<br />
Let me know if this has crossed your mind as a smoker Coffee scoring, just add 5 points when you're donetag:www.baristaexchange.com,2008-03-19:1688216:Topic:625062008-03-19T18:27:08.368Zbrian aliffihttps://www.baristaexchange.com/profile/brianaliffi
So, i'm out scouting around for a good coffee to pick up these days and it seems the 90+ barrier has been smashed through with reckless abandon. What used to be regarded as the quintessential cup of magical elixir is now the baseline for coffee evalution. I have occasion to see a broad spectrum of coffees from around the world in our lab and 90+ just doesn't come along. Even at international cupping competitions the rampant desire to score above 90 spreads like syphillis at a Roman orgy. Maybe…
So, i'm out scouting around for a good coffee to pick up these days and it seems the 90+ barrier has been smashed through with reckless abandon. What used to be regarded as the quintessential cup of magical elixir is now the baseline for coffee evalution. I have occasion to see a broad spectrum of coffees from around the world in our lab and 90+ just doesn't come along. Even at international cupping competitions the rampant desire to score above 90 spreads like syphillis at a Roman orgy. Maybe roasters aren't putting their sub-90 coffees up for sale, or at least not calling attention to them. This is not a desire to see quality standards lowered, it's incredulity at the frequency these coffees seem to come to light. I'd say, even 2 years ago, an 88 or 89 coffee was to be coveted. Have coffees really improved that much since then?