Kudos to the Coffee Community

The coffee community typically gets a bad rap. Most consider coffee lovers, “coffee snobs.” But since beginning this blog in October 2008, I have received comments, especially from home roasters, that are extremely supportive. I’m just in an appreciative mood right now. So thanks to Rich at Aldo Coffee, Phil and John at La Prima, Derek at Bongo Java, Stephen Leighton, and many others.  While I’m at it, thanks to my brother-in-law for letting me smoke up his house, and to John and Chris at work for helping me brainstorm while on our coffee breaks at work. My point is this: I really like having this blog.

Coffee Tasting 101: Vocabulary (1)

My coworker (same one who let me use his French Press) gave me a can of Maxwell House Master Blend. I made a cup with his French Press this morning. My taste buds are now much more aware, but I completely lack the vocabulary of coffee tasters. So let’s begin Coffee Tasting 101.

Coffee cupping is to coffee what wine tasting is to wine. I’m going to go as slow as I need to go. I am a bona fide novice myself – kindergartner with an epiphany remember? According to one article by Steve Leighton, there are five things to pay attention to when cupping coffee: 1) fragrance – both dry grounds and wet grounds, 2) acidity – the liveliness of the coffee, 3) body – the fullness and richness of the feel of the coffee in your mouth, 4) flavor, and 5) finish – the aftertaste.

Got it?

fragrance

acidity

body

flavor

finish

So what’s the verdict on the Maxwell House Master Blend? I thought 8 O’ Clock is better. Sorry, I can’t quite use coffee tasting vocabulary to describe the Master Blend. Maybe in a few weeks or months?