Coffee Is Sensitive

The taste of coffee is sensitive to how we craft the coffee. How we pour the water, the glass or the container, the temperature of the water, how is it ground, how the beans is roasted and stored, even how or where the coffee plants is cultivated matters.

There is “specialty” coffee, the best kind of coffee that is meticulously cultivated and processed. They have a high quality standard and unique flavors. Unlike commodity coffee that is mass-produced and prioritize quantity over quality, the farmers are growing the coffee meticulously in each step to produce the best quality.

How to notice the difference between the taste of coffee and the notes of it? We can join a sensory class, where we learn about notes and tastes including different kind of acidity, aroma analysis, and flavor identification.