A Beginner's Guide To Buying Great Coffee

Summary

In this informative video, the speaker guides viewers through the complexities of coffee tasting and selection. Highlighting the importance of comparative tasting, they explain how roasters use flavor descriptions to convey the characteristics of different coffees. The discussion includes key factors that influence individual preferences, such as coffee body, acidity, and fermented flavors. Practical examples illustrate how to interpret coffee labels, allowing consumers to make informed choices based on their taste preferences. Overall, the video serves as a valuable resource for coffee enthusiasts seeking to enhance their understanding and enjoyment of specialty coffee.

Takeaways

• 😀 Comparative tasting is essential for roasters to identify unique coffee flavors, but consumers may lack this experience.
• 😀 Light-bodied coffees may taste tea-like to some consumers, making it important to check for body descriptors.
• 😀 Specialty coffees are typically light to medium roasted, with no texture descriptors suggesting a medium body.
• 😀 Acidity in coffee can be polarizing; some consumers enjoy bright acidity while others find it off-putting.
• 😀 Fresh fruit descriptors in coffee (like berries and apples) indicate higher acidity, while cooked fruit terms suggest lower acidity.
• 😀 Non-fruit descriptors (like caramel or chocolate) usually indicate very low acidity in coffee.
• 😀 Natural process coffees can have funky, fermented flavors, often described with tropical fruit terms.
• 😀 Consumers who dislike fermented flavors should avoid coffees labeled as natural or dry process.
• 😀 When buying coffee, look for descriptors on the packaging to gauge body, acidity, and flavor profile.
• 😀 Practical examples from coffee bags can help consumers make informed decisions based on their taste preferences.

Q & A

What is the main purpose of the video?

The video aims to help consumers understand how to choose coffee that aligns with their personal preferences by decoding flavor descriptors and processing methods.

How do roasters determine the flavor descriptions of their coffees?

Roasters often use comparative tasting, evaluating a coffee against other coffees they roast and serve, which helps in identifying specific flavor notes.

What are the three main categories that affect coffee preferences?

The three categories are body (texture), acidity (sourness), and fermented fruit flavors.

What descriptors indicate a light-bodied coffee?

Descriptors like 'delicate,' 'elegant,' and 'tea-like' suggest that a coffee is light-bodied.

How can consumers determine the acidity level of a coffee?

Consumers should look for fresh fruit descriptors, such as 'berries' or 'citrus,' which indicate higher acidity, whereas terms like 'jammy' or 'candied' suggest lower acidity.

What should consumers avoid if they dislike fermented flavors in coffee?

Consumers who dislike fermented flavors should avoid coffees labeled as 'dry process' or 'natural process,' as these often have unusual and funky flavors.

How does the processing method affect the flavor of coffee?

Coffees processed naturally may have more pronounced fruit flavors due to fermentation, while washed coffees generally have cleaner, brighter flavors.

What does a description of 'rich and full-bodied' imply about a coffee?

This description suggests a heavier coffee with low acidity, and no fruit notes, indicating a creamy or rich texture.

Why is understanding coffee descriptors important for consumers?

Understanding descriptors helps consumers make informed decisions, ensuring they select coffees that match their taste preferences and avoid those they may not enjoy.

What practical examples does the speaker provide to illustrate coffee selection?

The speaker analyzes various coffees, including a Kenyan coffee with high acidity, a Lavazza Rossa with low acidity, and a Taylors of Harrogate coffee with potential fermented flavors, helping consumers understand how descriptors relate to taste.