You're ready to get more advanced, my coffee-tasting Jedi. Today, we'll explore the three main categories of aromatic compounds found in roasted coffee, commonly referred to as enzymatic, sugar browning, and dry distillation.
'coffee tasting' on Serious Eats
We recently explored how to become a better coffee taster, but learning to smell better is one of the most important first steps on that journey. (And we don't mean dousing yourself with cologne.) Here, a little about how you can whip your schnoz into place.
Tasting different coffees side by side can be as daunting as going to a wine tasting. How on earth is a new taster supposed to identify and name all the seemingly zillions of flavors and aromatics emanating from that hot black cup of joe? Here are a few tips to help you exercise your tastebuds.