There is no accounting for taste
Contrary to what many people think, the taste of a product is influenced by several factors. In taste, all the senses play a role, but the lead lies with the brain.
What does the coffee smell like? What did you drink or eat before tasting it? How old are you and where did you grow up? These are all factors that influence the taste of your cup of coffee.
A taste test with 10 people will therefore involve 10 different opinions. For this reason, we adjust the machines to the "CoffeeClick taste" upon delivery.
First, some background on...
The coffee beans
It starts with the coffee beans. The two best-known varieties are the Arabica coffee bean and the Robusta. The average Arabica coffee bean is characterized by its balanced aromas and sweet, full-bodied flavor notes. This is in contrast to the average Robusta coffee bean. The flavor of these coffee beans are firmer, more powerful and often bitter in taste. Our blends are all composed of 100% Arabica coffee beans.
Melanging takes place prior to roasting. This is all about ensuring the desired taste and quality requirements. Smaller roasters often melange afterwards because knowledge of blended roasting is missed. In order to guarantee our flavor profile time after time, we blend in advance. In this way we maintain maximum control over the flavor palette of our coffee.
The burning process
After blending, it is crucial to roast the coffee beans properly, or as it is known in technical terms, "roasting. We do this through slow-roasting. This means that the beans are roasted in a large drum for about 15 minutes in a controlled manner. This results in balanced flavors and full aromas. The end result? A nicely roasted bean, not greasy and with a perfect taste!
After the coffee beans have cooled, we let them rest for some time in designated containers. We then package the coffee beans in specially designed containers with air valves. This is because exposing coffee to "open air" causes the oils in the coffee to release their aroma, and thus the flavor, to oxygen and thus be partially lost. This is why it is important to reseal the packaging properly after opening.
But what is taste anyway?
Almost everyone is familiar with the 5 "common" flavors. Sweet, sour, salty, umami & bitter. The latter is the taste most commonly associated with coffee. What many people don't know is that taste is an interplay of multiple sensory perceptions. For example, perception of texture, temperature and smell play an important role. And so taste is different for everyone and in every situation
Recognizing flavors in coffee products
Before tasting coffee, it is important that your taste buds are neutralized. This is in order to best recognize the flavors. When tasting coffee, several factors play a role. Where people usually think they recognize a flavor first are the color and smell of the coffee. To identify the taste of a coffee you will have to focus on what you actually taste. Are you thinking sour? Then you might be looking for a hint of citrus. Does the coffee taste somewhat bitter? Then chances are you are tasting cocoa or dark chocolate. A salty taste is often associated with wood or grain and sweet with raspberries or strawberries. Tasting these flavors is entirely subjective. 10 subjects can taste 10 different flavors in the same coffee.