20 Interesting Coffee Facts 0These 20 interesting and odd trivia facts may not be the subject of everyday conversation but they can increase knowledge for trivia or just surprise someone over a cup of coffee. Some of the best conversations have been started over an odd piece of history and people who love coffee are bound to find these facts interesting and odd.
- Bill McClure
- Tags: Fun Facts
The Lore of Turkish Coffee 0
Turkish coffee has been a part of life in Turkish society since the mid-16th century when the first coffee houses opened in Constantinople. Legend has it that a man named Hakam and another named Sems each opened a large coffee shop there, serving up the first Turkish coffee. Since then, Turkish coffee has become such a part of the culture that the very word for breakfast, kahvalti, means "before coffee".
Turkish coffee is prepared in a narrow topped boiling pot called a kanaka. Put simply, the beans are very finely ground before being placed in the Turkish coffee pot, then boiled to perfection. Any beans can be used to make Turkish coffee, it is not a type of bean or roast, but rather a preparation. Turkish coffee isn't even limited to Turkey, it can be found throughout the Middle East, Northern Africa and the Balkans.
Traditionally, the coffee beans are ground in a mortar as most coffee mills can't grind the coffee fine enough. Only a Turkish hand grinder or a mortar and pestle can do the trick. Ideally, the beans are freshly roasted just before they are ground for maximum flavor. The water for Turkish coffee isn't really boiled in the traditional sense. Instead, it is placed over low heat and the long cooking process brings out the flavor of the coffee.
Once it begins to boil, the coffee is at its ideal temperature and ready to drink. In Turkish coffee the sugar is added to the coffee before it is placed in the water. There are four levels of sweetness: sade, az sekerli, orta sekerli and cok serkerli - a range from no sugar at all to a lot of sugar. While the coffee cooks, it isn't stirred, so as not to disturb the characteristic foam that develops.
This is the art of Turkish coffee - to get the thickest foam possible. That's one reason why Turkish coffee is such an art. As the coffee is poured from the pot, it is done so slowly and meticulously, so the foam continues to pour out at a steady rate. Since it's nearly impossible to get the same amount of foam in every cup, the cup that has the most foam is the most highly prized.
Turkish coffee is traditionally served with Turkish delight and chocolate sticks. For added enjoyment, some people like to use the leftover grounds for tasseography, where your fortune is told. But we'll save that for the future. Turkish coffee is a real delight, rich in flavor and tradition. Any coffee can be Turkish coffee because it's the process of making it that makes Turkish coffee the delicious tradition it is.Turkish coffee has been a part of life in Turkish society since the mid-16th century when the first coffee houses opened in Constantinople.
Tips on Brewing the Best Coffee 0
Tips on brewing the best coffee can be found on Coffee.org's website, coffee forums and passed down through family members to other coffee drinkers. These tips are helpful and can be used to improve the quality of the coffee brewed. Water quality, coffee quality and brewing processes are among the most often relayed tips on brewing the best coffee.
Tips on brewing the best coffee are handed down from one family member to another much like handing down grandma's recipes. Coffee drinkers share their coffee brewing tricks with each other in order to help the coffee community brew the very best cup of java. There are community forums on the Internet where coffee lovers share with each other their coffee brewing tips. Included here are some of those tips for brewing top quality, aromatic and tasty coffee every day.
The first and most important tip for brewing the best coffee is to make sure the coffee used is as fresh as it possibly can be. Coffee beans that are ground just prior to brewing the coffee are the best choice but when this is not possible there are top quality pre-ground coffee that comes in vacuum packed container to maintain freshness. Regardless of whether coffee beans or pre-ground coffee is used it is important that the freshness is considered.
Water quality is another important consideration that many people overlook or don't realize is important. Contaminants or additives like fluoride that are often found in city water can alter the taste of the coffee. Filtered water is a much better choice for making coffee and allowing the true coffee flavors to come through. There are coffee makers that can be purchased with water filters built-in, filtration systems that fit on water faucets or bottled water that can be used in order to insure the coffee is fresh.
Another important tip for brewing the best coffee is the ratio of coffee to water. Personal taste plays a large part in the ratio of coffee to water that is used, some people prefer a stronger coffee and they will used more coffee than those who like a weaker coffee. The average measurement is one tablespoon of coffee for every eight ounces of water and adjust based on preferences. The roast and type of coffee will also play a role in the amount of coffee used.
If a dark roasted coffee is used, the adjustment for a stronger coffee may not be needed since the coffee is roasted to be a stronger coffee. If the coffee is brewed using an automatic drip coffee maker the coffee filter basket should be removed as soon after the brewing process as possible to prevent the coffee from continuing to drip into the coffee pot and over time causing the coffee to become bitter.
The type of brewer is used also plays a large role in how the coffee tastes. Many coffee drinkers believe that the French press is the best method of coffee brewing because the essential oils in the coffee beans are not trapped by a coffee filter, they are infused into the water as the coffee steeps, creating coffee that has more of the natural coffee flavor than other brewing methods.
Tips on brewing the best coffee include many more than are listed here. Coffee forums and coffee websites offer many tips from coffee drinkers and coffee specialists. Some tips may sound odd but do work, like adding a dash of salt if the coffee is bitter or storing coffee beans in the refrigerator to keep them fresh. Over time, coffee drinkers find their own tricks of the trade that they can add to the list and help others brew the best coffee possible.Tips on brewing the best coffee can be found on Coffee.org's website, coffee forums and passed down through family members to other coffee drinkers. These tips are helpful and can be used to improve the quality of the coffee brewed.
Coffee Sweetener Trivia 0
Coffee sweeteners come in many types, so you don't have to just settle for a spoonful of white sugar in every cup of coffee. Not that there is anything wrong with white sugar (or black coffee for that matter), but don't we all like to have a change once in a while. Brown Sugar The most common coffee sweetener after regular white sugar is brown sugar, which is not really all that different.Coffee sweeteners come in many types, so you don't have to just settle for a spoonful of white sugar in every cup of coffee. Not that there is anything wrong with white sugar (or black coffee for that matter), but don't we all like to have a change once in a while.
Brown sugar just has the natural molasses still intact, which makes it moister and gives your coffee a different flavor than white sugar does. You can get light, dark or even darker demerara brown sugar. Honey Liquid honey is luxurious in coffee and has a taste much different than sugar does.
As a liquid, it does blend nicely in hot coffee, but when stored at room temperature it does have a tendency to harden up over time. A little heat and your bottle of honey will go back to being runny and delicious. Artificial Sweeteners, They may save you some calories, but artificial coffee sweeteners aren't always that great an option.
Splenda and Nutrasweet are the most common brands (containing sucralose and aspartame, respectively), and there have been some studies that neither chemical is particularly good for you. Of course, diabetics may have no choice but if you can use more natural sweeteners, you probably should.
Stevia You may not have even heard of this one, but stevia is one of the latest additions to options in sweeteners. It comes in liquid or powdered form, and it's from a naturally sweet herb that actually contains no sugar at all. It's far sweeter than sugar, has no calories, and won't alter your blood sugar levels.
Unlike sugar or honey, stevia doesn't really add any flavor to your coffee just sweetness. Syrups Now, syrups do more than just sweeten your coffee, they add richness and flavor as well. Davinci, Torani, and Monin are the best brands for quality coffee syrups. You can get several dozen different flavors from pumpkin pie, almond mocha, strawberry, and even peanut butter.
Some of these syrups do come in sugar-free, which means they are artificially sweetened and the comments above can apply. Just a note: coffee itself is virtually calorie-free but adding too much sweetener of any kind (except for Stevia) will quickly add a lot of extra calories to your drinks. Many people see coffee as being "diet friendly" and forget that even a single pouch of sugar will add a lot of calories especially if you drink 3 or 4 cups with sugar each day.
Lattes | Latte | Cappuccino | What is a Latte 0
Understanding Coffee Terminology: Latte or Cappuccino Reading the menu in a local coffee shop can be as difficult as tackling a new language, it is in fact a language all its own. Imagine hearing someone ask for a grande skinny mocha with a double shot. Most people would be clueless.
Understanding coffee terminology is important for ordering in a coffee shop or visiting a country like Paris where coffee is part of life. The terminology included here is a beginner's guide to speaking java jive at the coffee shop or sidewalk cafe in Paris.
- Americano: Cafe Americano is a coffee drink made of espresso and hot water. Typically Americano is a shot or two of espresso poured into a cup that is considered American sized and then filled with water. Americano is basically a weakened espresso drink.
- Cafe Au Lait: Cafe Au Lait is the French term for coffee and milk. This drink is two-thirds coffee with one-third steamed milk added to it.
- Cappuccino: Many people mistake cappuccino for latte. However, the difference is that cappuccino is equal parts of steamed milk and froth mixed with espresso. It can be served in many flavors.
- Latte: A latte is a drink made of espresso and steamed milk with only one or two spoons of frothed milk added.
- Mocha: Mochas are lattes made with a mocha or dark chocolate flavoring added for taste.
- Double, Triple or Quad: These terms refer to the number of shots of espresso that a coffee drink contains, two, three or four respectively.
- Grande: In most coffee shops grande refers to a large coffee drink that typically has two shots of espresso.
- Macchiato: A macchiato is a coffee drink made with espresso and an equal amount of frothed milk. â€¢ Double Dry Short: A double dry short is a double shot of espresso served in a short cup without any foam added.
- Coffee granita: This is a cold coffee drink made of frozen milk that is shaved and added to espresso with sugar.
- Espresso Breve: Simply an espresso served with half and half creamer.
- Wet cap: When a wet cap is ordered the individual is asking for more steamed milk than they are froth.
- Skinny: A skinny coffee drink is for dieters and people who don't want whole milk or cream. It is made with skim milk to save calories.
- Shot: Shot simply refers to an espresso pull which is usually one ounce, when doubles or triples are ordered this means the drink has two or three pulls of espresso.
- Chai Latte: A chai latte is a hot tea beverage that is made of a spicy black tea that has a variety of spices, including cinnamon and black pepper. Steamed milk is added to this wonderfully spicy tea.
- Breve: Breves are coffee drinks made with half-and-half instead of milk as the creamer.
- Espresso Con Pann: Espresso con pannas are an espresso shot, either single, double or triple that is topped with whipped cream before serving. Coffee terminology is important when ordering coffee in coffee shops around the world.
Simply ordering a cup of coffee will often result in blank stares as the barista awaits further instructions. While it is not necessary to know every term in the coffee world but it is worth knowing the basics in order to be able to order a perfect coffee drink.Understanding Coffee Terminology: Latte or Cappuccino Reading the menu in a local coffee shop can be as difficult as tackling a new language, it is in fact a language all its own.
Roasting Coffee Beans 0
Different coffee bean roasts are just as important to the flavor of your cup as the type of beans that went into your coffee. Overall, beans that are roasted lightly will be sharper and have a more acid overtone than heavily roasted beans.
Different coffee bean roasts are just as important to the flavor of your cup as the type of beans that went into your coffee. Overall, beans that are roasted lightly will be sharper and have a more acid overtone than heavily roasted beans. Dark beans are bolder and have a more fully developed flavor, though it is definitely possible to over-roast beans. They'll taste burned or smokey if they have been roasted for too long.
If you are used to getting one certain kind of bean, just remember that origin of the bean can really change the taste as much as the roast will. Getting an American roasted Ethiopian coffee, and then buying the same roast with Colombian beans will give you a different tasting cup. The roasting process releases the oils inside the bean, which brings out the taste of the coffee.
Though it may seem contradictory, lightly roasted beans have more caffeine than dark roasts. The heat cooks off some of the caffeine during the roasting process.
For coffee shops and sellers, the terms used for the different coffee bean roasts can vary but there are a set of terms that are generally accepted. Once you know the the following coffee roasting terms, you'll have an easier time buying the roast you like.
- Cinnamon - This is the lightest roast usually available, and the beans will be light brown. Oils haven't been released, so the beans are dry and your coffee will have a grainy or baked flavor.
- New England - New England is a bit darker than cinnamon but has been roasted long enough to lose the bready flavor. It may be a little sour because the natural sugars haven't been caramelized yet. This roast is more popular in the eastern United States.
- American - A fairly standard roast, on the lighter side. American is a common roast more towards the western parts of the USA (hence the name).
- Medium City - At this point, the beans are as dark as milk chocolate and is the standard dark roast. Flavors that define the different varietals start to become evident, and the coffee is richer than the previous roasts.
- Full City - Beans at this roast will start to have a wet or oily look to them, unlike the drier light roasts. These coffees are sweeter and can have a caramel flavor to them, though that can depend on the varietal.
- French or Espresso - Beans at the next roasting level go by French roast or Espresso roast, and they are commonly used when making strong espresso. The beans are very oily and very dark looking.
- Italian, Dark French or Spanish - The darkest roasting is nearly burned and goes by various names. This isn't a particularly common coffee roast as the coffee has a burned taste to it and the subtle flavors of the beans are lost.
These terms are important when buying pre-roasted beans, but understanding how the roasts evolve and build flavor will also help you if you are doing your own roasting. When home-roasting, some machines will have settings that can let you choose the precise level you want but otherwise you will have to get the know the look of the right roast and learn when the stop the process.
Stove Top Coffee 0
Stove top coffee used to be the only game in town. Long before electricity made it into homes, if you wanted a good cup of coffee you had to fire up the stove, put on a pot and wait and wait for the stove top coffee to boil. In a world of automatic drip coffee makers, it's hard to imagine wanting to still make stove top coffee, except when you're off in the backwoods camping and stove top coffee is the only game in town. So why is stove top coffee still popular?
One reason is the flavor, stove top coffee has a more intense flavor profile than coffee from an automatic coffee maker. All stove top coffee makers are essentially the same.
A lower container holds the water, a funnel with a long stem holds the coffee grounds and a small carafe on the top holds all the freshly brewed coffee. Brewing coffee in a stove top coffee maker is a cinch. After taking off the top carafe and removing the funnel, fill the lower chamber with fresh, cold water. You don't want to overfill the container, or else the coffee may boil over.
Now, fill the funnel with the desired amount of coffee, one tablespoon for every eight ounces of water should do the trick. Then screw the top carafe back on and you're all set to put add some heat to the stove top coffee maker. As the water starts to boil, steam will heat up inside the lower chamber.
This will force water up the funnel and into the carafe. Once it starts to make some gurgling noises, the lower chamber is empty and the stove top coffee is ready for you to enjoy. Take the stove top coffee pot off the stove so the residual heat doesn't continue to overcook your coffee.
Remove the carafe and serve immediately. As with any coffee maker, you want to make sure that your stove top coffee maker is always spotless. Use mildly soapy water after each use and make sure the safety valve isn't clogged. This is the release valve in case you accidentally add too much water. Stove top coffee is just as good as any coffee made in an automatic drip coffee maker or even a French press.
Some people even say it's better, because the flavor of the beans is more intense. That said, you do want to make sure you don't burn the coffee, which is easy to do if you don't remove it right after the gurgling sound signifies that the lower chamber is empty. If you need to keep your stove top coffee hot, transfer it to a thermal carafe instead.Stove top coffee used to be the only game in town. Long before electricity made it into homes, if you wanted a good cup of coffee you had to fire up the stove, put on a pot and wait and wait for the stove top coffee to boil.
Advantages of a Coffee Club Subscription 0
Advantages of a Coffee Club Subscription -The advantages of a coffee club subscription are many, including regular coffee deliveries and the opportunity to try a wide variety of coffees that might not otherwise be available in local markets. Coffee club subscriptions are available online through many coffee retailers and specialty coffee websites such as www.Coffee.org.The advantages of a coffee club subscription are many, including regular coffee deliveries and the opportunity to try a wide variety of coffees that might not otherwise be available in local markets.
The advantages of a coffee club subscription become obvious when that first package arrives and the variety of coffees that are included are discovered. The convenience of delivery and the variety of coffee and coffee products that are available through coffee club subscriptions make them a great idea for coffee lovers everywhere.
Coffee club subscriptions vary in what they offer, the length of time the subscription lasts and how often the deliveries arrive. There are various types of subscriptions some that send the coffee monthly and others that offer discounts on purchases through the coffee websites.
Coffee club subscriptions are more than money savers; they allow coffee drinkers to sample coffees they might otherwise not have the chance to try. The original application to join the coffee club includes a questionnaire that creates a coffee profile. This profile is used when sending samples along with the monthly order. These samples, if liked, can be added to the coffee club profile.
Coffee club subscriptions typically send their members a one pound selection on a monthly basis. This selection can be a pre-determined type of coffee or if the member desires or it can be a random selection if the member likes to have variety in their coffee choices. The coffees that are sent each month usually include a coffee newsletter that explains the type of coffee that has been sent along with a brief history of the coffee.
Coffee club members have the advantage of receiving coffees that are not offered to the general public. These are sometimes special grinds or roasts that are created specifically for the coffee club or are rare coffees that are hard to find in other places.
Coffee clubs also offer a variety of coffee supplies and sometimes teas and hot chocolates. Typical coffee club memberships often allow the member to go online and choose their monthly delivery option or alter it for that month. They can also choose between ground coffee and coffee beans and if necessary alters that decision as desired.
Coffee club subscriptions are not usually mandated by contracts and fees for leaving the club; however, there are some that require a set membership such as a three-month or six month term. The benefit is usually a larger savings on the coffee products they offer.
Other subscriptions are month to month with no contractual obligations, they can be cancelled at any time. The key is reading the fine print and knowing what the details are before signing up for any coffee club. The advantages of a coffee club membership are lowered cost of coffee, a variety of coffees to choose from and the convenience of having coffee delivered to the front door on a regular basis.
Coffee subscriptions are great gift ideas for friends and family or as a way to keep fresh coffee in the house without having to go out shopping.
Becoming a Coffee Taster | Coffee Tasters 0
Becoming a coffee taster isn't as easy as it may seem. Sure, you may love coffee and be able to make mental notes about which coffee you like and why, but becoming a coffee taster is a career that requires a delicate palette, great taste buds and a good knowledge of the science and art of making great coffee. Becoming a coffee taster is a lot like any professional who tastes food and beverage products for a living.
Think of becoming a coffee taster in a similar way to tasting great wines for much of it is the same process. There's a lot more to it than just drinking coffee, that's for sure. Becoming a coffee taster requires you to sample each batch of roasted coffees, letting the roaster know what adjustments need to be made, tweaking the blends and often buying the coffee in smaller concerns.
Becoming a coffee taster takes years of experience, often serving under the tutelage of a professional coffee taster. As an apprentice, you can learn from the best, making the process of becoming a coffee taster a more fruitful undertaking. If you're interested in becoming a coffee taster, you may want to check out the International Institute of Coffee Tasters.
It is a nonprofit association that is dedicated to those interested in becoming a coffee taster, offering courses and training on the art and science of coffee tasting. The association has helped 6,000 people in becoming a coffee taster worldwide. They have also overseen the development of the perfect taster cup for espresso and have a certificate program for Espresso Italiano Specialists.
Those interested in becoming a coffee taster and even moving to the level of Professional Master of Coffee Science and Sensory Analysis will find the association a real godsend. The course covers everything, from production and tasting the product to ensuring that customers have the maximum flavor experience. If you're thinking about becoming a coffee taster, here are some recommendations. Love coffee. As a coffee taster, you may sample 300 cups a day. You have to love all the nuances of coffee, otherwise becoming a coffee taster will be a total waste of your time.
Work in a coffeehouse.
This is a great way to learn about the different roasts and regions. If you are interested in becoming a coffee taster, you may want to opt for an independent coffeehouse. A national chain may not have the diversity of blends, roasts and preparations. Find a professional taster who will mentor you. This is perhaps one of the best ways to get your foot in the door. Contact the professional taster directly and create a relationship before asking to be mentored.
Cowboy Coffee | Cowboy Coffee in the Wild West 0
Cowboy Coffee in the Wild West has a certain lore to it: Images of conestoga wagon cookies brewing up a hot pot fireside, sheriffs having a second pot of coffee as they guard a wily prisoner long into the night, a farmer lingering over his cup of coffee in the Wild West before beginning his daily chores. If you want to enjoy coffee on the ranch in the Wild West without going back a couple hundred years, it's still possible.
Any camper can tell you what it's like to experience coffee in the Wild West, as pots of coffee are still made over the open fire, cookie style. The first real modern coffee in the Wild West was Folgers. It came out west with the gold prospectors in California. But it wasn't the only coffee in the Wild West for a time, there was also Arbuckles, which was destined to give Folgers a run for its money. They perfected a way to preserve beans using an egg and sugar wash so coffee in the Wild West (and on its way out west) wouldn't spoil.
But Arbuckles wasn't only innovative in preservation techniques, but advertising coffee in the Wild West as well. They used coupons and trading cards to promote their brand and the coupons could be redeemed for merchandise. If you wanted coffee in the Wild West, you had to work at it. That's because the coffee often had to be roasted first. Green beans would be roasted on an open skillet and then put into a bag and crushed, often using the handle of an axe or a wagon jack.
Then the ground beans were put in a coffee pot and placed on the fire. Once the coffee had boiled for a spell, it was time to enjoy a robust, satisfying cup of coffee in the Wild West. Coffee was a very important staple for pioneers, townspeople, ranchers and farmers alike.
It was in high demand and when on the trail, the camp cookie knew he'd better have several pots of coffee going at the same time as pioneers awoke from their wagons and looked for their morning fix of coffee in the Wild West. The trip was a hard one, and coffee was one of the few true luxuries pioneers could enjoy before traveling miles each day over the rugged terrain and unforgiving mountain passes.
Cowboy Coffee is still appreciated, though the conestoga wagons have given way to latte stands across the wide expanse of the once Wild West. Cowboy Coffee is as much a part of our history as gunfights at high noon and cowboys and gunslingers. How we prepare coffee today is much the same as the way our forefathers did it whenever they wanted a cup of coffee in the Wild West.
Coffee Terms 0
Walking in a coffee shop to order a simple cup of coffee and hearing someone ordering a skinny, venti macchiato with a double shot is enough to give some people pause and make them wonder if they have stepped into another galaxy. In some ways popular coffee terminology is much like speaking a foreign language. Ordering a black coffee is simply not part of the terminology one hears in coffee shops today.
- Sizes: Tall, Smallest size, usually 12 oz., comes with one shot of espresso.
- Grande: Medium sized, usually 16 oz., comes with two shots of espresso.
- Viente or Vente: Large sized, usually 20 oz., comes with two shots of espresso.
- Shot: a one ounce portion.
- Double Shot or Doppio: Adds two shots of espresso to the ordered drink.
- Triple shot: Adds three shots of espresso to the ordered drink.
- Quad: Adds four shots of espresso to the ordered drink.
Drinks and other Terms Cappuccino:
- American: A strong espresso drink made from espresso and hot water, nothing more.
- Espresso: A very highly concentrated shot of coffee that is often the basis for the coffee drinks in coffee shops although some people do drink them straight up. Espresso is very rich with a lingering flavor and aroma; they are topped with a natural creme that is formed during the brewing process.
- Flavor shot: Syrup like flavoring that can be added to coffee and other drinks; it also comes in sugar free versions.
- Latte: Espresso with more steamed milk than foam, not as strong as cappuccino.
- Skinny: Non-fat and/or sugar free.
- Espresso Con Panna: A serving of espresso with a small serving of whipped cream on top.
- Espresso Macchiato: A serving of espresso with a small amount of milk foam.
- Double dry short: Double shot of espresso in a small cup with no foam on top.
Coffee Tasting Techniques 0
Coffee tasting techniques can really enrich your appreciation for the bean. Professional coffee tasters (yes, some people get to make their living tasting coffee) used a standard set of coffee tasting techniques that ensure a consistent rating of different coffees. Of course, you don't have to use professional-level coffee tasting techniques at home to sample different coffees, But you can adapt them for your own use.
Coffee tasting techniques can really enrich your appreciation for the bean. Professional coffee tasters (yes, some people get to make their living tasting coffee) used a standard set of coffee tasting techniques that ensure a consistent rating of different coffees.
And tasting coffee using these coffee tasting techniques can greatly expand your knowledge of coffee and why certain coffees taste better. Here are the coffee tasting techniques the professionals use, adapted for home use:
- Start by setting out one glass and one cup for each type of coffee you will be tasting. Write the type of coffee on a sticky note and place it on the bottom of the cup so you know what you were tasting later on.
- Measure the beans. A good rule of thumb: .46 ounces (12 grams) of coffee for each 6.5 oz. of boiled water is adhering to established coffee tasting techniques.
- Proper coffee tasting techniques require that you use fresh, filtered water. Do not use tap water when cupping coffee.
- Grind your coffee, then pour it into the cup. Be sure you clean the grinder between grinds so there isnâ€™t any cross contamination.
- Smell the coffee. This is one of the important coffee tasting techniques as it allows you to make notes about the smell of each sample before water is introduced. Write down any impressions you get.
- Once the water comes to a boil, remove it from the heat. Let it set 25 seconds before you pour. Start with from left to right (assuming the first coffee you ground is on the far left).
- This is one of the most important coffee tasting techniques. Pour the water slowly over the grounds in the first cup. Start a timer. Professional coffee tasting techniques require that you let four minutes pass before you go to the next step.
- Time to sample. By now there's a crust of grounds on the top of the sample cup. Take you spoon and puncture the crust. Get your nose down into the cup and inhale. Proper coffee tasting techniques call for you to start at the side of the cup closest to you, slowly dragging the spoon to the back as the grounds are pushed aside.
- Do this for each cup. Do not use the same spoon. If there are more than one of you perfecting your coffee tasting techniques, each one should repeat this step as they move down the line.