Tasting coffee is similar to tasting a fine wine in that it is a libation to be reveled in. To truly understand the nuances of your coffee, it is essential to properly employ the senses, particularly the nose. Our sense of smell has substantial bearing on what we taste. Sniffing something can evoke strong emotions and memories. When the nose is clogged due to allergies or a cold, food can seem rather boring. This is why the olfactory receptors are utilized throughout both the wine and coffee tasting process.

Smelling the beans, grinds and the freshly brewed coffee prior to tasting will give enormous insight into the complexities of the coffee. The second step is to slurp. Yes, slurp. It is perfectly acceptable to slurp your coffee when tasting. Slurping allows for the coffee to spray your tongue evenly, and it draws the aromas up through the nasal passage. Another way to engage the palette is to tap into the imagination. Although there are standard terms used in tasting coffee, there is no right or wrong answer. It is a subjective experience.

If one feels that the coffee tastes like a wet beaver that is OK, just as long as an explanation is provided. Is it because of the fresh smells of wet earth that are likely to permeate from a beaver’s tail? Or is it because of a memory in which there was a close encounter with a wet beaver?  The nutty flavors of a coffee may remind one of the peanut butter clusters their grandma used to make them as a child. Or the prominent chocolate and berry flavors and the rich, earthy aromas may evoke a memory of the excellent Cabernet Sauvignon that was enjoyed just the other evening.

Baristas on Display at Intelligentsia in Los Angeles
Locally Roasted Organic Coffee at Groundwork Coffee Company in Los Angeles