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We do this every day in our tasting room. The entire plant stops work and everyone sits and tastes the day's coffee. Opinions are sort and sometimes recorded. Our purpose is to train the pallet of everyone in the business and to have a little fun. So come sit, and ... expel the coffee. This refers to the time honored method of coffee tasting, identical in method to wine tasting. The expelling is done to keep the pallet clear for the next batch. You can use tasting spoons and coffee crusted in tasting cups or you can do it from air pots. It depend upon your objective. To taste for quality of inbound green or delivered green, one would use the sample roaster, grind a 7 gram portion, place it in the tasting cup and pour 200 degree water into the cup. The crust would be broken and the aroma inhaled strongly. Then the cup is cooled, and the crust is clear with the tasting spoon. Then take a spoon full and with a burst of energy, slurp as loud and fast as you can making sure the coffee covers your tongue. This will ensure that the true flavor is experienced. Then expel the sample. In short, sit and spit. (Sorry Ted and George). |
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