 |
Grinds, Blends, and Flavor
Grinds
Different brewing methods call for different grinds. A drip brew requires a medium-sized grind, while a French Press or a vacuum pot requires a course, consistent grind. Grinding coffee too fine when a medium or course grind is called for will result in a brew having a harsh and bitter flavor. If coffee is ground too course for the type of coffee maker used, the result will be a short brew cycle creating weak and unflavorful coffee. A finer or powdery grind works best for espresso and Turkish coffees.
Blends
Coffee beans get their distinctive flavor characteristics from the region they are grown. As compared with single-origin coffees, blended coffees have more interest with greater complexity and depth of flavor. The end result is to create a blend that enhances particular characteristics of the different regional coffee beans used and that creates a finished product that is greater than the sum of its parts. |
 |
Flavor
The flavor of coffee comes from its taste as it is first introduced to the palate. Acidity, aroma and body are all elements that affect the flavor of coffee. Coffee with a proper balance of acidity has a sense of crispness and clarity. If a coffee is too acidic, it will produce a sensation of dryness in the mouth. Without enough acidity, coffee will tend to taste flat.
The aroma of coffee cannot be totally separated from the acidity and body that makes up the flavor of coffee. If a coffee is too acidic, it will smell strong and sharp, even bitter. Coffee that is richly flavored has a full-bodied and rich aroma. Aroma aides in distinguishing the more complex flavors we taste in coffee.
The body of coffee can be measured by how thick or thin a particular coffee feels in your mouth. If, for example, you compare the thickness to how rich whole milk feel in the mouth, then a watery thin coffee would be much like the feel of skim milk and also have less flavor.
|
 |
