The art of coffee tasting

The process of coffee sampling is very interesting and requires certain knowledge of methods of coffee tasting. This process is very simple and may be held at home. The main thing in coffee sampling is to concentrate. You mustn't drink or eat two hours before the ceremony. Moreover you mustn't put any perfumes the whole day. The tested coffee must be recently milled and its weight must be about 7.25 grams. You'll need the spoon with silver cover and rounded borders.

The main purpose of sampling is to find out the main coffee qualities that will be appreciated according to several criteria that are the taste, the smell, general sensations and aftertaste. To determine the quality of smell it is necessary to smell the coffee powder and until you feel the aroma put down your impressions on the paper. If you test several sorts, do that with all sorts. Professional coffee gourmets say about two kinds of aroma. One is sweet flower and the second is the sweet spice. Then add water to the coffee but not more than 150 millilitres of the boiled water with the temperature 94-96 and let it alone for three minutes. Then push the foam away with a spoon and smell it. Put down your sensations. If coffee is good, you'll smell either fruit or herbaceous aroma. Taste the coffee with a spoon with one sip. There are a lot of terms to name the taste you feel. Consult the coffee dictionary beforehand. When you tasted the coffee take some coffee in the mouth and shake it there. And during such procedure your nose must catch either the caramel or nut aroma. Aftertaste is the sensation after drinking coffee. There are four of them if to talk about coffee. They are chocolate, spice, nut and sharp.