How do we judge coffee quality? Coffee experts talk about four basic components that blend to create the perfect cup: aroma, body acidity, and flavor. The aroma is familiar and obvious enough - that fragrance that often promises more than the taste delivers. Body is a more subjective quality and refers to the feel or weight of the coffee in the mouth, how it rolls around the tongue and filled the throat on the way down. Acidity does not refer literally to a pH level but to a sparkle, a brightness, a tang that adds zest to the cup. Finally, flavor is the evanescent, subtle taste that explodes in the mouth, then lingers as a gustatory memory. Coffee experts, like wine connoisseurs, become downright poetic in describing these components. For example, Sulawesi coffee possesses a seductive combination of butter-caramel sweetness and herbaceous, loamy tastes, coffee aficionado Kevin Knox writes. Uncommon Grounds by Mark Pendergrast
Posted on: Sun, 02 Nov 2014 20:04:39 +0000
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