When you evaluate a coffee, it goes beyond taste and smell. Flavor is a combination of the five basic tastes (sweetness, sourness, saltiness, bitterness, and umami) combined olfaction (sense of smell).

In our roaster’s continued roasting education program, they really focused in on pulling senses together. For example, they tasted varieties of chocolates, blind tasted different sodas while describing where they tasted them on the tongue, which had more variety than expected!

Another interesting different was temperature- warm lemonade versus cold lemonade and how it affected the complexity of flavor.

Taking a little time to evaluate how to taste helps you learn HOW to taste and also appreciate what you taste. With your next cup of coffee, take note of what flavors you experience as the coffee goes from hot to warm to cool. It’s really remarkable how it can change!