February 21st, 2009

taste your coffee

An article about coffee tasting that I found whilst searching for the explanation of that tingly feeling on the tongue that sometimes accompanies a nice coffee.

Snip:

Most experts concentrate on three elements Body, Acidity, & Balance.

Body: A coffee’s lipid or “oily” quality creates the tactile sensation of Body or “mouthfeel.”

Acidity: Naturally occurring acids in the beans combine with natural sugars that produce a sweetness that gives certain coffees a sharp pleasing tang or piquancy.

Balance: Think of Balance as a harmony of the many sensations yielded by a fine coffee. A “balanced” coffee is one whose flavor characteristics are all at the proper level for that variety.

A quick note on Acidity: Don’t let the term scare you. Acidity does NOT refer to pH levels discussed in high school chemistry class. It is not like hydrochloric acid or stomach acid. Instead, it is a basic taste sensation in coffee, especially those coffees grown in higher altitudes. You’ll notice a coffee’s acidity at every facet of tasting, but especially in a tingling sensation on your tongue. Acidity produces some of the pleasurable and distinctive sensations we enjoy when tasting coffee.

More


0 Comments »

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a comment

 





Powered by Wordpress. Theme info.
Original content © MMIX Jonathan Beaton, all rights reserved.