Learn how to better taste your coffee
How do we distinguish specific flavors in our coffee? Can coffee really taste like fruit or chocolate?
The answer? Yes and no. Like any other agricultural product, coffee is a product of the environment it grows in. Differences in soil composition, elevation, and climate can have a profound impact on how the coffee cherries develop before they are harvested. Because of that, every single coffee we try is going to taste slightly different than the other!
When we are ready to put a new coffee out on the shelf, Oscar, our Director of Coffee, needs to write up details about the coffee in order to help us describe the coffee’s flavors and what make them unique. As part of that process, we will brew the new coffee using a variety of brew methods in our lab to taste the coffee as best as we can. Not only will we use tools like a Flavor Wheel to describe the flavors we perceive, but we can also use flavor references from our own personal experiences. Your mind doesn’t just remember sight and sound, but smell and taste as well. If you’ve never had an apricot before, you will not be able to recognize the flavor note of apricot in a coffee.
Boneshaker Espresso features tasting notes of Bakers Chocolate, Dark Caramel, and Candied Citrus. How would you describe this coffee in your own words?
So how can I make my coffee taste like the flavor notes described on the bag?
There are a few simple steps you can take to more closely replicate the brewing conditions we use with your own coffee:
If you are buying your coffee pre-ground, you can purchase it whole-bean and grind each dose fresh with a burr grinder. Pre-ground coffee can lose its freshness more quickly than whole bean coffee, even when stored properly.
If you’re using water directly from the tap, you could try using more pure water. We use a Reverse Osmosis water system in our lab and cafe, which is a significant investment for home use, but you can find improved results by buying distilled water and adding mineral supplements from companies like Third Wave Water, or even using a filter pitcher or water dispenser from your refrigerator. Coffee is 98% water, and the mineral content in the water you use will have an effect on the flavor of the coffee you brew.
Finally, you can make sure you’re watching your coffee to water ratio. The recommended ratio of coffee to water is typically 1:16, which is easiest to achieve by using a scale to weigh your coffee and water doses as you brew. You can also adjust this ratio for different brewing methods. Look at our brew guides page for some examples!
As you drink your final brew, take the time to perceive the flavors that are in your coffee. Are there flavors you recognize? Do you taste acidity or bitterness? Sweetness or nuttiness? Think of different foods you’ve had that remind you of this coffee. As you begin to build a verbal description of the coffee, you may end up with results that are completely different than what is on the bag! The big secret in the coffee industry is that this is a perfectly fine result. Everyone’s palate is going to be slightly different, and that is OK!
A lot of coffee fans have stories of the first coffee they had that really blew their minds. For me, it was a Kenyan coffee I had at a cafe in Nashville that advertised tasting notes of Green Apple and Lime. When I took my first sip, I could immediately taste the tartness and sweetness of a green apple. Since then, I’ve been a huge fan of coffees with strong citrus and floral flavors, and I’ve definitely sought out specific coffees with those tasting notes. My favorite coffee in our lineup right now is our Colombia Huila, because of its high acidity and floral aroma. If you haven’t tried it yet, I highly recommend you give it a shot!
Thank you for reading! I’d love to hear what your favorite coffees taste like.
To better coffee!
Chris Elder, warehouse and marketing assistant at Reverie Roasters