Palette Development - Barista Exchange2024-03-29T05:39:37Zhttps://www.baristaexchange.com/forum/topics/palette-development?feed=yes&xn_auth=noWhat a great topic. Now I can…tag:www.baristaexchange.com,2009-01-29:1688216:Comment:3154702009-01-29T23:58:31.665Zfumblesonhttps://www.baristaexchange.com/profile/fumbleson
What a great topic. Now I can't wait to try some wild coffee/cheese pairings. I want to add that there's a cheesemaker here in Utah, Beehive Cheese, that makes a cave aged cheddar with a ground coffee and lavender rub. Their site describes it better. <a href="http://www.beehivecheese.com/">It's called Barely Buzzed</a>
What a great topic. Now I can't wait to try some wild coffee/cheese pairings. I want to add that there's a cheesemaker here in Utah, Beehive Cheese, that makes a cave aged cheddar with a ground coffee and lavender rub. Their site describes it better. <a href="http://www.beehivecheese.com/">It's called Barely Buzzed</a> http://www.chapelscreamery.co…tag:www.baristaexchange.com,2009-01-28:1688216:Comment:3131872009-01-28T17:40:02.409ZTrevahttps://www.baristaexchange.com/profile/Treva
<a href="http://www.chapelscreamery.com">http://www.chapelscreamery.com</a> makes a great cave aged cheddar. They don't do washed-rind. Perhaps a buttery cheddar with just-the-right coffee added to the curds. There is a Rogue Chocolate Stout Cheddar that works very well. It shouldn't be a big stretch to make a proper coffee cheese. Coffee Culinaria and all associated efforts are open for collaboration. You are welcome to join the fun.
<a href="http://www.chapelscreamery.com">http://www.chapelscreamery.com</a> makes a great cave aged cheddar. They don't do washed-rind. Perhaps a buttery cheddar with just-the-right coffee added to the curds. There is a Rogue Chocolate Stout Cheddar that works very well. It shouldn't be a big stretch to make a proper coffee cheese. Coffee Culinaria and all associated efforts are open for collaboration. You are welcome to join the fun. Very cool. I am a french trai…tag:www.baristaexchange.com,2009-01-28:1688216:Comment:3131542009-01-28T17:12:04.657ZJesse -D->https://www.baristaexchange.com/profile/JesseDarrow
Very cool. I am a french trained chef, turned barista, turned coffee professional, so my interest in what you are doing is huge. If you have any openeings in your group, I would love to learn more. Who is the cheese producer?
Very cool. I am a french trained chef, turned barista, turned coffee professional, so my interest in what you are doing is huge. If you have any openeings in your group, I would love to learn more. Who is the cheese producer? Oops. Here it is, Jesse.
www…tag:www.baristaexchange.com,2009-01-28:1688216:Comment:3131102009-01-28T16:45:36.207ZTrevahttps://www.baristaexchange.com/profile/Treva
Oops. Here it is, Jesse.<br />
<br />
<a href="http://www.tinyurl.com/CoffeeCulinaria-FB">www.tinyurl.com/CoffeeCulinaria-FB</a><br />
<br />
We haven't paired Gjost. Maybe we'll approach Swiss cheeses next and can inlude Gjost. Suggestions and input are welcome. Has anyone on BX found a good pairing they would care to share? We'll go by nationality then types of cheeses (soft ripened, washed rind, etc.) I've read about a coffee washed cheese, but haven't found it. We have a great local cheesemaker - so maybe . . .
Oops. Here it is, Jesse.<br />
<br />
<a href="http://www.tinyurl.com/CoffeeCulinaria-FB">www.tinyurl.com/CoffeeCulinaria-FB</a><br />
<br />
We haven't paired Gjost. Maybe we'll approach Swiss cheeses next and can inlude Gjost. Suggestions and input are welcome. Has anyone on BX found a good pairing they would care to share? We'll go by nationality then types of cheeses (soft ripened, washed rind, etc.) I've read about a coffee washed cheese, but haven't found it. We have a great local cheesemaker - so maybe . . . Hey Treva,
I'm very intereste…tag:www.baristaexchange.com,2009-01-28:1688216:Comment:3130012009-01-28T16:26:48.004ZJesse -D->https://www.baristaexchange.com/profile/JesseDarrow
Hey Treva,<br />
I'm very interested. Have you tried Gjost yet? It is swiss, but I think it might go with the right coffee. I tried your link but couldn't get through. My favorite umami moment with coffe is simple: black coffee (anything will work as long as it is good quality) and a ginger snap. Simplicity = Awesome.
Hey Treva,<br />
I'm very interested. Have you tried Gjost yet? It is swiss, but I think it might go with the right coffee. I tried your link but couldn't get through. My favorite umami moment with coffe is simple: black coffee (anything will work as long as it is good quality) and a ginger snap. Simplicity = Awesome. Good topic. Pairing coffee wi…tag:www.baristaexchange.com,2009-01-28:1688216:Comment:3122402009-01-28T05:58:10.564ZTrevahttps://www.baristaexchange.com/profile/Treva
Good topic. Pairing coffee with food is good practice for the palate. Some coffee pals and I are pairing coffee and fine cheeses. We've made notes and want to come up with a format for future pairing evaluation. I'm not sure we will go as far as scoring, but it is not out of the question. So far we've made successful pairings with five Dutch cheeses. The goudas felt like a good place to start and proved us right. We'll see how other cheeses play out. Anyone interested in our endeavor should…
Good topic. Pairing coffee with food is good practice for the palate. Some coffee pals and I are pairing coffee and fine cheeses. We've made notes and want to come up with a format for future pairing evaluation. I'm not sure we will go as far as scoring, but it is not out of the question. So far we've made successful pairings with five Dutch cheeses. The goudas felt like a good place to start and proved us right. We'll see how other cheeses play out. Anyone interested in our endeavor should direct message me on BX, connect with the Coffee Culinaria group here on BX or on Facebook at <a href="http://tinyurl.com/CoffeeCulinaria.com">http://tinyurl.com/CoffeeCulinaria.com</a> Most flavors in coffee are hi…tag:www.baristaexchange.com,2009-01-28:1688216:Comment:3122332009-01-28T05:44:11.300ZJason Haegerhttps://www.baristaexchange.com/profile/JasonHaeger
Most flavors in coffee are hints of other flavors, or combinations that don't come close to, but remind you of other flavors.<br />
<br />
This is why picking out flavors in coffee is difficult for beginners. It takes a well-trained palate to introduce the notion that a certain flavor may even be present, because in coffee, it's not in its normal flavor profile form, and it may be easily missed by someone who isn't used to "looking" for such things.<br />
<br />
Just try to associate as many flavors as you can to what…
Most flavors in coffee are hints of other flavors, or combinations that don't come close to, but remind you of other flavors.<br />
<br />
This is why picking out flavors in coffee is difficult for beginners. It takes a well-trained palate to introduce the notion that a certain flavor may even be present, because in coffee, it's not in its normal flavor profile form, and it may be easily missed by someone who isn't used to "looking" for such things.<br />
<br />
Just try to associate as many flavors as you can to what you're tasting in the coffee. I'm not sure if I have a great palate or not, but my vocabulary isn't bad. lol<br />
<br />
<cite>teresa said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/palette-development?page=1&commentId=1688216%3AComment%3A312224&x=1#1688216Comment312224"><div>Thanks to Matthew for bringing this up and to everyone for a great discussion. I'm also fascinated by this topic and want to develop my sensory skills. I've only done cupping a handful of times, so I'm new to it and have a lot to learn, but I'd consider my overall palate pretty good. I'm a total foodie and experimental cook/baker and love trying all kinds of new things. This has helped me a ton, as many of you have mentioned. Now I just need to learn to apply it to coffee.</div>
</blockquote> Thanks to Matthew for bringin…tag:www.baristaexchange.com,2009-01-28:1688216:Comment:3122242009-01-28T05:41:07.080Zteresa pilarzhttps://www.baristaexchange.com/profile/teresa98
Thanks to Matthew for bringing this up and to everyone for a great discussion. I'm also fascinated by this topic and want to develop my sensory skills. I've only done cupping a handful of times, so I'm new to it and have a lot to learn, but I'd consider my overall palate pretty good. I'm a total foodie and experimental cook/baker and love trying all kinds of new things. This has helped me a ton, as many of you have mentioned. Now I just need to learn to apply it to coffee.
Thanks to Matthew for bringing this up and to everyone for a great discussion. I'm also fascinated by this topic and want to develop my sensory skills. I've only done cupping a handful of times, so I'm new to it and have a lot to learn, but I'd consider my overall palate pretty good. I'm a total foodie and experimental cook/baker and love trying all kinds of new things. This has helped me a ton, as many of you have mentioned. Now I just need to learn to apply it to coffee. It's not as difficult as it s…tag:www.baristaexchange.com,2009-01-28:1688216:Comment:3121652009-01-28T05:14:40.711ZJason Haegerhttps://www.baristaexchange.com/profile/JasonHaeger
It's not as difficult as it sounds.<br />
<br />
Cup often, and as much as possible.<br />
<br />
Taste everything. Food, spirits, etc. If it's edible, taste it.<br />
<br />
This tip has been brought to you by me, who first read it from Tim Wendelboe.<br />
<br />
There is no "magic bullet". The way to train your palate is to give your palate a broad array of sensory experiences.
It's not as difficult as it sounds.<br />
<br />
Cup often, and as much as possible.<br />
<br />
Taste everything. Food, spirits, etc. If it's edible, taste it.<br />
<br />
This tip has been brought to you by me, who first read it from Tim Wendelboe.<br />
<br />
There is no "magic bullet". The way to train your palate is to give your palate a broad array of sensory experiences. One easy and fun way is to cu…tag:www.baristaexchange.com,2009-01-27:1688216:Comment:3107522009-01-27T16:55:01.404ZBanks Thomashttps://www.baristaexchange.com/profile/BanksThomas
One easy and fun way is to cup with as many other people as possible.
One easy and fun way is to cup with as many other people as possible.