2) After cooling to approximately 60-65 degrees celsius, begin tasting, ensuring to take care of not burning your palate! We like to use a spoon to gather a small helping of coffee and quickly slurp it, coating every part of the tongue.
3) With the coffee in your mouth, start to assess the coffee for flavour. What does the initial flavour remind you of? How is the aftertaste, does it linger in your mouth?
4) When cooled to approximately 40-50 degrees assess the coffee for acidity, body and balance. Acidity is the sensation of sharpness on the side of your tongue, body is the overall sensation of the coffee in your mouth and balance is the way all the components of the coffee fit together
5) Conduct your final tasting at 30 degrees. This is an important aspect of assessing the overall cup quality. The best quality coffees retain the majority of their attributes and flavour structure until they are almost ice cold.
We hope these tips help you understand a little further how cup quality is quantified. Why not order one of our coffees and try the process for yourself?