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  1. #21
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    Quote Originally Posted by MntnMan62 View Post
    I like my coffee to have hints of moss, wet stone, roof tar, ashphalt, cigarette butts, coriander and several days old mussels.
    Me too!! LOL! Love the sense of humor, but also the irony. The American consumer's taste preference evolution is a product of a marketing concept that is best understood with what someone once described as zeroing in on just how bad coffee had to be before it was rejected. Before the specialty coffee market got a foothold in the US, the prevailing attitude about coffee was that it was a drink that, by virtue of it's strong and objectionable (acerbic) flavor, separated the "men" from the "boys". In part, the Great Depression played into this acceptance of poor quality as consumers sought to stretch their dollars by diluting the coffee, or brewing through spent grounds twice. The coffee perculator and other torture devices added to the degradation of the American palate for quality coffee!

    I am hoping someone will chime in on this thread about roasting and the Maillard reaction or "carmelization" reaction that takes place during roasting and the more generally recognizable olfactory sensations that occur during roasting.

  2. #22
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    May 2020
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    Sarasota, FL USA
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    Quote Originally Posted by musicphan View Post
    flavor is impacted by 3 different things - origin / roast level / processing. The origin is simply the country the coffee is grown in and various parts of the world tend to taste slightly different due to the soil/mineral content. The second factor is the roast level - which unfortunately there is not really a standard in our industry. My medium roast is most likely 'light' if comparing to a large commercial roaster like $tarbucks. Once a roast has hit a certain level the sugars within the bean start to burn an the coffee takes on more of the 'burnt' taste vs. The origin. Lastly, the processing, a washed processed coffee is typically cleaner / brighter tasting cup. Natural processed coffee are typically sweeter and have fruity notes.

    When i'm evaluating coffees i cup/taste and review against the sca flavor wheel. This is the best way to understand what your tasting - honestly without having some visual guide its very difficult unless you have an extremely good pallet. I spend a lot of time doing sensory training with small 'smell kits'.. You open the container, smell and trying to determine what flavor your smelling. It's hard... So i guess the fact that people can't recognize the flavors in coffee is not unusual. However, it's certainly not fictitious, it's just that your pallet has learned those flavors. When i have tastings in my shop i have people focus on the inner ring - those are the most 'generic' tastes. I do understand from the customer's perspective how it can come across gimmicky... I try to avoid putting to much emphasis because most can't take taste the nuances.

    https://www.scanews.coffee/wp-conten...l.01.18.15.jpg

    now, regarding the original op, there is not a lot of info to be able to really suggest a good coffee for you. Considering you were in europe having the best cup of coffee it may have been robusta (vs. Arabica) coffee which is not as common in the us. It's known for higher caffeine content, bolder flavor but not consider as good (but that is changing). For you, assuming your based in the us, find a local roaster and try their dark roast blend. I would also recommend maybe starting with south american coffee (peru / brazil). Hope that helps!
    yes and more yes
    Roasting small batches

  3. #23
    Junior Member
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    Sep 2020
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    Quote Originally Posted by Musicphan View Post
    Considering you were in Europe having the best cup of coffee...
    Because of the many replies by many readers, some going in different directions because of their different flavour needs, I want to ask readers that for the purpose of my posting in this forum, the quote by Musicphan "having the best coffee...", should be read as applicable to me. I would never want to claim that I had the best coffee, and that it would be best for everybody else. I am sure Musicphan mean it in this manner as well.

    Best Regards, Stay Healthy, strauss.

  4. #24
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    May 2014
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    Kansas City
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    1,464
    Quote Originally Posted by strauss44 View Post
    Because of the many replies by many readers, some going in different directions because of their different flavour needs, I want to ask readers that for the purpose of my posting in this forum, the quote by Musicphan "having the best coffee...", should be read as applicable to me. I would never want to claim that I had the best coffee, and that it would be best for everybody else. I am sure Musicphan mean it in this manner as well.

    Best Regards, Stay Healthy, strauss.
    Yes... I think I'm tracking. I was just stating that Robusta is very prevalent in Europe/Asia but US markets don't typically carry it. Simply stating what you had may have been Robusta.

  5. #25
    Junior Member
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    Sep 2020
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    Quote Originally Posted by Musicphan View Post
    Yes... I think I'm tracking. I was just stating that Robusta is very prevalent in Europe/Asia but US markets don't typically carry it. Simply stating what you had may have been Robusta.
    I know you meant no, what may be called to-day as, narrow view. For me, your comment was appreciated. Thanks Musicphan.

    Stay Healthy, strauss.

 

 
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