There's no accounting for taste
Contrary to what many people think, the taste of a product is influenced by various factors. All the senses play a role in taste, but the brain is in charge.
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.
In a taste test with 10 people, 10 different opinions will therefore play a role. For this reason we adjust the machines to the "CoffeeClick taste" upon delivery.
First some background information about...
...The coffee beans
It starts with the coffee beans. The two best known types are the Arabica coffee bean and the Robusta. The average Arabica coffee bean is characterized by its balanced aromas and sweet, full-bodied flavors. This in contrast to the average Robusta coffee bean. The taste of these coffee beans is firmer, more powerful and often bitter. Our blends are all composed of 100% Arabica coffee beans.
...melanging
Melanging takes place prior to roasting. Here it's all about guaranteeing the desired taste and quality. Smaller roasters often melange afterwards because they lack the knowledge of blended roasting. To guarantee our taste profile time after time we blend beforehand. This allows us to have maximum control over the taste palette of our coffee.
...The Burning Process
After the melanging process it is crucial to roast the coffee beans in the right way. We do this by means of slow roasting. This means that the beans are roasted in a large drum for about 15 minutes in a controlled way. This results in balanced flavours and full aromas. The end result? A beautifully toasted bean, not greasy and with a perfect taste!
...The packaging
Once the coffee beans have cooled down, we let them rest for a while in the appropriate containers. We then pack the coffee beans in specially designed containers with an air valve. This is because exposing the coffee to 'open air' causes the oils in the coffee to lose their aroma, and therefore their flavour, to the oxygen and thus to some extent to be lost. It is therefore important to seal the packaging properly after opening.
But what is taste anyway?
General' flavours
Almost everyone is familiar with the 5 'general' tastes. Sweet, sour, salty, umami & bitter. The latter is the flavour most commonly associated with coffee. What many people don't know is that flavour is a combination of several sensory perceptions. For example, the perception of structure, 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 be able to recognise the flavours as well as possible. Different factors play a role when tasting coffee. The first things people think of when tasting coffee are the colour and smell of the coffee. To name the taste of a coffee you will have to focus on what you actually taste. Do you think of acid? Then you might be looking for a hint of citrus. Does it taste bitter? Chances are you're looking for cocoa or dark chocolate. Salty is often associated with wood or grain, and sweet with raspberries or strawberries. Tasting these flavours is entirely subjective. 10 test subjects can taste 10 different flavours in the same coffee.
Our favorites!
- Origin: India, Africa, South America
- Altitude: between 800 and 1200 metres
- Consists of: 3 components
- Taste: Powerful full, sweet, with a buttery soft mouthfeel
- Origin: Central and South America
- Altitude: between 900 and 1400 metres
- Consists of: 3 components
- Taste: Full and sweet with a bitterness in the aftertaste
- Origin: Central and South America
- Altitude: between 900 and 1400 metres
- Consists of: 2 components
- Taste: Accessible, sweet and nutty with a creamy finish
