As a certified Q Grader (aka coffee sommelier) and World Coffee Events Brewers Cup Judge, I've lost count of how many times I've been asked how I developed my palate. Great news: You don't need to be a genetic super taster, use fancy tools or continually buy expensive coffee to accomplish this. Here is a brief guide of some simple, but effective steps you can take to become a master coffee taster.
- Be intentional. Slow down and consider what you're eating and drinking. Not only will you probably experience more enjoyment, you'll also have the opportunity to better assess the intensity, quality and descriptive notes (flavour and characsteristics) of what you're consuming.
- Build your lexicon. Use tools such as the coffee flavour and coffee character wheels to increase your descriptive language. A great way to grow your coffee language is by tasting with other people. We all have different perceptions and experiences so there is a lot we can learn by listening to someone share their analysis of a coffee or dish. Another easy way to do this is to read the notes of the coffee you're drinking and compare the descriptors listed on the bag or online to what you are experiencing in the cup. Do you get the same notes, something similar or completely different?
- Increase your sensory memory bank by embracing tasting and smelling everything you can. The Scentibles and Le Nez kits are fun for aroma assessments but can be a little inaccessible. A more approachable option may be growing your reference library by visiting your local fruit and veg market or from experiencing diverse foods from all over the world. You can even make a sensory game out of this by tasting different foods side by side. For example, blind tasting levels of cocoa in chocolates from whites to dark or cutting up a selection of apple varieties and comparing their unique characsteristics.
- Become familiar with the SCA coffee cupping forms and the different attributes we assess in coffee. These include fragrance, aroma, flavour, aftertaste, sweetness, acidity, body, balance and overall. Practice these steps when sampling coffee or other food/drinks, breaking it down and evaluating these elements. For example, what is the texture of the body; is it buttery, creamy or syrupy?
- Finally, the last step is perhaps the most important and fun. Drink more coffee! Keep a journal or notebook if you like but enjoy as many different styles of coffee you can. We're lucky in the coffee industry in that there is always something new and unique to taste. Experience different brew techniques, origins, varietals, processing methods, altitutes, roast profiles, ages; the list is limitless. Not only will you learn what kind of coffee you love the most, but you'll also widen your coffee knowledge, experiences and sensory attributes.
These 5 steps may seem simple but with enough repetition and practice, you'll soon find yourself assessing coffee with an ever-growing ability of precision and complexity as your training pays off. And the most exciting part is that your sensory journey may never end; there's always more to learn, and more coffee to taste along the way.
Here's my last quick tip: Make sure you add our Curated Cupping events to your calendar. These provide a great foundation to start.
