TASTE, OLFACTION & SENSATIONS

The sensations of specialty coffee.

Taste is a very basic human experience. As already discussed there are 5 tastes commonly described as: sweet, sour, salt, bitter and umami. As compounds dissolve onto our tongues (they must dissolve or be in liquid form) our tongues can perceive and interpret what is happening as an electrical signal to our brain.

Something is of sweet nature, so the tongue tells the brain "something sweet is in our mouth." If that liquid also has saltiness the tongue informs the brain, "it is not only sweet, but also a little bit salty" and so on.

The combination of tastes:

Would you choose the Espresso or the Espressino?

Olfaction occurs when air interacts with liquid.

Air moves back and forth, up into our nasal passage and back down our throat. With the air, vapors and aromas fill our senses with impressions which we REMEMBER or RECALL as "flavor". These words are emphasized because the brain must create a memory and record objects as they are introduced. The first time for learning and subsequent times to be remembered or recalled for future classification.

Think of a child trying a first bite of black licorice candy. Black licorice registers to the child as very sweet, but there is something odd about it. It is slightly bitter and then spices try to register as: clove, licorice root, anise but may only be "weird" or "earthy" to the child who is less experienced with such sensations.

With something like licorice, the close link to medicinal flavors may trigger the senses and brain to consider this candy a bad thing. There are not enough words for it to be described (yet) for most children, so they spit it out and go for something familiar without those spices - like strawberry candy.

Alternatively, have you ever tried Vegemite? If you've had the honor to visit a friend from Australia or New Zealand, they may have offered you Vegemite spread on your toast. Before Vegemite even enters your mouth, you smell that it is savory, yeast aroma, like roasted vegetables and seaweed-like. Perhaps you love the smell of yeast in bread or perhaps it registers as a negative impression.

You take a bite and immediately your tongue screams to your brain, "this is super salty" and then, "this is also slick and coats the mouth with umami sensations." If you grew up in the USA you likely have very little registered in your memory bank to translate these sensations. The best you can think of is cheese or fish, but your Aussie/Kiwi mate loves it so you thank them for your first experience with Vegemite with a forced smile.

(note: I personally enjoy ONE slice of toast with Vegemite. That's sufficient)

Why all of this matters in specialty coffee.

There are hundreds of complex compounds which appear in coffee and can be experienced as fragrance, aromas and tastes in the cup. Even for the person who says, "I just like my coffee dark and bold" there is a complexity and beauty in the dark roast cup.

Whether we stop to recognize them or not, that well-roasted dark cup of coffee carries with it impressions of: dark chocolate, black cherry, amaretto, cedar, cinnamon, roasted nuts, clove, burnt sugar, molasses, toasted walnut, stewed plums, campfire smoke, spice, aromatic leather and pungent earthy aromas.

All of these aromas may be overpowered by the bold, smoky, bitterness of the cup - but be sure that they are still present and convey to the brain of the drinker, "right now I am happy."

Of course the same could be described for a fine cup of properly light roasted coffee. Sweet and floral enzymes pop forward like jasmine, black tea, green apple, lemongrass, orange citrus and milk chocolate or vanilla. Unlike the bitter dark roast above this coffee will burst forth with sweetness and acidity combined in high notes of harmony and balance, with a quick clean in aftertaste.

Don't get discouraged. You can do this!

If you have already experienced a broad spectrum of fruits, vegetables and flowers (or essential oils) in your life the translation to understand these many fragrances and aromas should come fairly easily. But it does take time.

Perhaps you wouldn't call yourself a "foodie" or you might admit that your food experience is limited. If you are in this position it may be hard to pinpoint or nail down all of the complex and subtle "flavor notes" that your brain is working to record in a fine coffee. Remember we must first experience, then remember and finally recall.

You cannot remember something never experienced.
You cannot recall something you don't remember.
So, start with experiences.

Take time each day to pay attention to every taste and smell. Start "recording" what you perceive and literally take some time to stop and smell the roses. Wander the fresh fruit and veggie section at your grocer for something new. Observe, smell and take some home to eat. Explore the spice, nut, candy and foreign ingredient aisles. Keep experiencing, learning and seeking to build memory.

Anyone can learn to be a coffee tasting pro!
But, it does take work and memory.