As previously mentioned, I am writing a book about coffee tasting on behalf of an entrepreneurship project for school. Even though I haven’t fully committed to carrying out the project, yet, I sat down to write a few pages on one of the early chapters of the book, to pitch my idea. I hereby, as promised, present a preview part of that chapter called ‘Calibrate Your Palate‘. The chapter aims to educate the taster about our five basic tastes, other aspects of taste and flavor, how they relate to coffee, and how you can train yourself to understand them. From the details contained within each section the goal is then to introduce a methodology for the purpose of coffee tasting.
Note that the chapter is in a very premature stage. As of now, I haven’t even had time to proofread what I’ve written. Here are some of the points I might need assistance as I continue my writing:
- English is my second language. Any grammatical corrections that improve the quality of the text.
- Anyone new to sensorial analysis, is anything unclear so far?
- Coffee nerds, chemists, and others: is any of the written information inaccurate?
- What am I missing? Are there other viewpoints I might need to cover?
I would appreciate any help that I can get. Feel free to contact me through the comment section or on Facebook.
Here is the link to ‘Calibrate Your Palate’.
It’s been so long since I wrote a blog post that I fail to recall how to begin one. This post is not an effort to get back on the horse. In a sense, having incredulity in what myself and others composed concerning beverage reviews and related point systems, I don’t consider I ever fell off.
Nevertheless, as of writing, I reside in Dijon where I’m studying for an MSc in Wine Business. This blog will, ever so momentarily, be used to showcase a forthcoming project on behalf of my Entrepreneurship module. To colleagues and friends, it may not come as a surprise that my project revolves around coffee. I’ve been a coffee aficionado for several years now and 2014 I finished 7th in the World Cup of coffee tasting.With aims to educate and exchange ideas, it’s time to communicate what I have acknowledged about coffee tasting up until now. I consequently present you:
(Temporary book cover)
- Do you want to learn how to taste coffee like the baristas do?
- Do you want a comprehensive sensorial guide to what coffee tastes like?
- Do you want to become a better taster, not just in coffee?
- Do you want to compete in coffee cupping, but don’t know how to take the next step?
- Do you want in on the in-depth strategies and tips of a competing coffee taster?
If you answered yes to any of the questions above – this book is for you.
Every day there are over one billion cups of coffee consumed globally in both producing and consuming countries. Notwithstanding its popularity, coffee appears to be a product that is devoured for other reasons than its pleasant taste. On the contrary, the demand for specialty coffee is bigger than ever. This book will be intended for the coffee novice, enthusiast, barista, and competitor.
Here’s a rough idea the book’s arrangement:
- Chapter 1 – What is “Coffee Cupping”?
- Chapter 2 – Calibrate your Palate
- Chapter 3 – The Taste of Coffee
- Chapter 4 – Compete in Coffee
- Chapter 5 – Strategies and Tactics
- Chapter 6 – Practice Makes Perfect
- Chapter 7 – Get Nerdy
UPDATE: A preview chapter, or parts of it, has been released as of 1st of December, here. With enough encouragement and inspiration, I might give this book project a serious go.
Comments and suggestions are highly appreciated, and more than welcome!