Coffee tasting is an essential practice for producers who want to improve the quality of their coffee. It is through a tasting that it is possible to evaluate sensory characteristics and identify aspects that need improvement to produce a high-quality coffee. In this blog post, we present some tips for producers to carry out an efficient tasting and get the most information about the coffee they produce.
The Importance of Coffee Tasting by the Producer
Coffee tasting is essential for producers because it is through this practice that it is possible to evaluate the sensorial characteristics of the coffee and identify aspects that need to be improved in order to produce high-quality coffee. The tasting allows for the evaluation of coffee acidity, aroma, flavor, and body, which are key elements for the production of a unique coffee.
Moreover, by tasting coffee, the producer can identify problems or challenges in the production process, such as harvesting quality, processing method, or inadequate roasting. This allows the producer to take steps to correct or adjust the production process, improving the quality of the coffee.
Another essential reason for coffee tasting is that it allows the producer to better understand the sensory profile of his coffee, which is essential for marketing the product. By knowing the characteristics of his coffee, the producer can highlight its strengths and differentiate it in the marketplace. This is especially important for specialty coffee producers, who often have to compete in a very competitive market.
Finally, coffee tasting is also an enriching and fascinating practice that allows the producer to appreciate the nuances and complexities of the coffee he produces. It is an opportunity to explore new varieties, processing, and roasting methods, and to develop tasting skills that are valuable at any level of coffee production.
How Can Tasting Help Identify Problems in the Production Process?
As previously discussed, tasting is a valuable tool for the coffee producer to identify problems in the production process. Below are some examples of how tasting can help identify specific problems.
1 – Problems in the harvest
During the tasting, the producer can identify bitter or grassy flavor notes, which can indicate that the beans were harvested when they were still green or overripe. The taste of the coffee can become unbalanced, with unpleasant notes that compromise quality.
2 – Problems in processing
The processing method can significantly affect the taste of the coffee. For example, if the coffee is processed by dry processing, the producer can identify more earthy or fermented flavor notes. In wet processing, the producer may identify more fruity or floral notes. Tasting can help the producer to identify which processing methods are best suited to the specific characteristics of his production.
By using tasting to evaluate the quality of the coffee produced, the producer can identify specific problems at each stage of the production process and take steps to correct them. This will allow the producer to improve the quality of the coffee and differentiate himself in the market, producing a coffee of excellence.
How to Taste Coffee Effectively: 8 Steps To Help You Increase the Quality of Your Coffee
1 – Use a clean, residue-free cup
The presence of coffee residues or other materials in the cup can alter the flavor and aroma of the beverage, affecting the sensorial evaluation.
For this reason, it is recommended that the cup be cleaned thoroughly before each tasting. Washing with hot water and neutral detergent is enough to remove possible residues and ensure the hygiene of the cup. In addition, it is important to rinse the cup with hot water to avoid any detergent residue.
2 – Evaluate its appearance
During the tasting, the appearance of the beverage is visually evaluated before the tasting. It is important to observe the transparency, color, and consistency of the drink. A drink that is translucent and uniform in color can indicate adequate roasting and a careful production process. The presence of sediment or a non-uniform color can indicate problems in the production process, such as the presence of defective beans or a poor roasting process.
In addition, the consistency of the beverage can be evaluated by looking at the foam that forms on the surface of the beverage. A dense, persistent foam can indicate a high-quality, well-prepared coffee, while a weak or absent foam can indicate a poorly prepared, low-quality coffee.
3 – Smell the coffee
The fragrance is the first impression a coffee gives even before being tasted and can be an indication of the product’s quality.
The fragrance evaluation can be done in two ways: dry and wet. In the dry evaluation, the coffee is smelled before being placed in water. In wet evaluation, the coffee is smelled after it is added to hot water.
To evaluate the fragrance of dry coffee, the producer should put a small amount of coffee in a cup and smell it. This can help identify the aroma notes present in the coffee, such as fruit, chocolate, caramel, nuts, and spices, among others.
In the wet fragrance evaluation, the producer must infuse the coffee with hot water and then smell it before tasting it. At this stage, the producer can evaluate whether the fragrance remains after mixing with hot water and identify new aroma notes that may emerge after brewing.
Careful evaluation of the coffee’s fragrance during the tasting is important because it can indicate the quality of the coffee and the roasting process used. The aroma can be affected by the way the coffee was stored and the time since roasting, in addition to the quality of the bean itself.
4 – Taste the coffee at different temperatures
When tasting coffee, it is important to evaluate the flavor at different temperatures. This is because the taste of the coffee can change as the temperature changes. In general, the more acidic flavor notes are more present at higher temperatures, while the more bitter flavor notes are more present at lower temperatures.
To evaluate tasting at different temperatures, the producer should taste the coffee at different stages of tasting. For example, the producer can taste the coffee immediately after brewing, after a few minutes of waiting, and after it has cooled down a bit. This can help to identify the specific characteristics of the coffee at different temperatures and to assess the overall quality of the coffee.
5 – Identify Flavors
The flavor is one of the most important characteristics of coffee and can be influenced by the growing location, variety, altitude, processing, and roasting.
During the tasting, the producer should pay attention to different aspects of the coffee’s flavor, such as sweetness, acidity, bitterness, and flavor notes. It is important to try to identify the specific flavor notes present in the coffee, such as fruit, chocolate, caramel, nuts, and spices, among others.
To evaluate the flavor of the coffee during the tasting, the producer can follow a few steps:
First, the producer should smell the aroma of the coffee. The aroma can help identify the flavor notes that will be found in the beverage.
Next, the producer should take a sip of coffee and leave it in his mouth for a few seconds to feel the flavor.
The producer must evaluate the sweetness of the coffee. This can be done by assessing whether there is a pleasant sensation of sweetness in the mouth.
The producer should also evaluate the acidity of the coffee. Acidity is a sensation that can range from sour to citric. Acidity is important for the complexity of the coffee’s flavor and for maintaining a pleasant balance between flavor and aroma.
The producer must evaluate the bitterness of the coffee. Bitterness is a sensation that can be pleasant or unpleasant. A balanced bitterness can help bring out the flavor notes.
Finally, the producer should try to identify the specific flavor notes present in the coffee.
6 – Evaluate the body
The body of the coffee is the feeling of weight and texture in the mouth after taking a sip of the beverage. A coffee with a heavy body may feel creamy, while a coffee with a light body may feel more watery.
The evaluation of the body of the coffee is important for the producer because it can indicate the quality of the coffee and how it was grown, processed, and roasted. A heavy-bodied coffee may indicate that the seeds were grown at a higher altitude, while a light-bodied coffee may indicate that the seeds were grown at a lower altitude. Also, a heavy-bodied coffee may indicate that the seeds were processed properly, while a light-bodied coffee may indicate that there were problems in the roasting process.
During the tasting, the producer should pay attention to the sensation of weight and texture in the mouth and try to identify the body of the coffee. This can be done by comparing the coffee with different references, such as milk, oil, or water, and evaluating the mouthfeel after ingestion. The producer should try to identify whether the body is light, medium, or heavy and whether there is a sensation of a creamy or oily feeling in the mouth.
7 – Identify acidity
Acidity is an important characteristic of coffee, as it gives life and brightness to the beverage. A balanced acidity can bring notes of citrus or ripe fruit, while a high acidity can bring notes of red fruit or even wine. On the other hand, a low acidity can make the drink lifeless and tasteless.
To evaluate the acidity of coffee during the tasting, the producer must pay attention to the feeling of freshness and acidity present in the beverage. The feeling of freshness is important because it can indicate that the coffee is fresh and well-roasted. Acidity can be evaluated by its intensity, quality, and balance. The producer should try to identify specific acidity notes and compare them with other sensory characteristics of the coffee, such as aroma, flavor, and body.
In addition, evaluating the coffee’s acidity can help the producer identify problems in the production process. For example, if the coffee has an unbalanced or unpleasant acidity, it may indicate that there were problems during harvesting, processing, or storage. The producer should pay attention to these details to improve the production process and improve the quality of the coffee.
8 – Write down your impressions
Writing down your impressions is a fundamental tip for those who want to improve the quality of the coffee they produce. When tasting, it is common to identify sensory characteristics that must be recorded for later analysis and comparison. Recording your impressions allows you to identify trends and variations over time, which helps to better understand your coffee and improve its quality.
It is important to record your impressions of the coffee’s aroma, flavor, and body. For aroma, note the identified olfactory notes, such as fruit, caramel, or nuts. For the flavor, it is important to note the identified taste notes, such as sweet, bitter, or acidic. As for the body, it is important to describe the texture sensation in the mouth, whether the coffee is light, medium, or full-bodied.
In addition to recording the impressions, it is important to assign a score for each characteristic evaluated. This allows the producer to compare the results of the tastings and identify which aspects need to be improved. It is important to remember that the sensorial evaluation of coffee is subjective and can vary from person to person, so it is important that the producer practices and tries different approaches to develop his tasting skills.
Coffee tasting is a fundamental activity for producers who want to produce high-quality coffee. By following the tips presented in this post, it is possible to identify the sensory characteristics of coffee and evaluate its quality more accurately and efficiently. With this information, the producer can make more informed decisions about the production of his coffee and work to improve its quality. Remember that coffee tasting is a subjective activity and that sensory perceptions can vary from person to person. Therefore, it is important to practice and try different approaches to develop your tasting skills.
