How to Taste Coffee by Jessica Easto

Author:Jessica Easto
Language: eng
Format: epub
Publisher: Agate Publishing

At the end of the day, what this means is that two people can experience the same cup of coffee in different ways. Given this, how on earth can we ever know what each person is experiencing—let alone how to communicate it? Well, you’ll find out in the next chapter.

*Petrichor is the name of the characteristic earthy smell that happens before it rains. It’s a mix of volatile compounds—from plant oils, microorganisms, and more—that gets released into the air when soil dampens. A compound called geosmin, which is a byproduct of bacterial activities in soil, plays a big role, and humans are extremely sensitive to it. Geosmin can be found in coffee, contributing an earthy or beet-like odor. This earthiness is often considered a defect in the industry, but according to Le Nez du Café (described in the next section), it is characteristic of certain coffees that are dry processed on soil.

*This view is starting to change. A pro-robusta movement within specialty coffee argues that robusta has the capacity to be as high-quality as arabica when it is grown and processed with the same level of care (which it often isn’t).

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