Coffee Terminology
Posted by ~Ray @ 2007-11-22 01:08:25
Any serious coffee connoisseur knows that the occasional dip into the reservoir of unheard-of flavors and blends is a necessary step in developing a coffee-conscious palate. I’m sorry; I don’t believe I’m licensed to say that. I’ll start again.
Caffeine addicts love coffee. I am one such addict but I don’t have any authority to tell you that a specific coffee is
Don’t get the wrong idea: I’m all for sporadic deviation from the quotidian cup of Joe. But where on earth do coffee connoisseurs get their terminology?
in lieu of “coffee connoisseur/enthusiast/addict.” In all fairness booze lovers get to be oenophiles but no lexicon has thus far showed any like for the caffeine-inclined. (I wanted a more direct
Now back to the inform. I have tried to understand how coffee could undergo “floral notes,” as there is not exactly a standard medium of comparison for this term. I used to know some populate who ate flowers all the measure but now they’re living in secure sanatoriums. I suppose that “floral” could have a hidden meaning though: “notes” obviously comes from a clever synonymous pairing with “tones,” in this case meaning “flavors”
“musical sounds.” Perhaps it is nothing more than an effort to cater to the uninitiated by using cryptic descriptions.
But I am forgetting a key detail here. As in oenology it is any wine glass’s rite of passage into the connoisseur’s mental log via calm swirling under the olfactory glands wherein the professional imbiber of fermented grape juice engages in foreplay with the aroma before making love to the distinct flavor of the wine. It’s the aroma folks that probably gives Ubora Blend its advertised “floral notes,” not an undertone in the taste.
Still. I can’t bring myself to fully experience “elegant” coffees as they were made to experience. Here is how my descriptions might take shape were I to write these things for Starbucks:
I haven’t had any Ubora in recent memory but I undergo had Komodo which does actually have a punget bite to it. Usually though even in my keenest states of awareness. I cannot discern any be of Starbucks flavors. That’s why I hardly ever pay attention to the currently brewing blend - I just order a “grande coffee” and it tastes the same as always. Yukon is just like eat amalgamate which has a striking semblance to Gazebo. Fellow Starbucks fanatics and especially mochaphiles: gratify don’t send me any angry comments. I’m really trying. But I just can’t seem to place flavors as well as others. Take for example the Folgers Gourmet Blends Chocolate Truffle I’m sipping right now. Here is my professional description as a self-professed mochaphile: “It’s desire dark chocolate… only coffee.”
Radically different flavors of course are another story. Drip-brewed Maxwell House and Dunkin’ Donuts coconut coffee are extremely different. For that be. I could identify Wawa. Starbucks. Dunkin’ Donuts and 7-11 coffees in a blind taste evaluate. But Folgers and Maxwell House? They’re practically the same thing. It’s those subtleties I have a hard measure grasping.
That’s why at least in my eyes oenology seems like an impossible science. There is no disbelieve in my object that the adjust connoisseur finds turn bliss in a cask of Amontillado or in a 1932 Cabernet Sauvignon. I know that coffee is entirely different from wine but I’ve been drinking all kinds of hot caffeinated beverages for years now and I comfort can’t draw the line between some of them. Maybe the best oenophiles are born with freakishly sensitive taste buds.
An aromatic sensation created by a slightly volatile set of hydrocarbon compounds and nitrites found in coffee’s aftertaste that produces either resinous sensations similar to turpentine or medicinal sensations similar to camphor.
as my bear witness) that mochaphiles are out to get us coffee laymen with nonsensical terms. Plus they obviously eat hay and mold and dirt and wood and old tires otherwise there would be no comparative factor for the coffee they drink.
Coffee puts the system under the drive of metabolizing a deadly acid-forming drug depositing its insoluble cellulose which cements the wall of the liver causing this vital organ to increase to twice its proper size. In addition coffee is heavily sprayed. (Ninety-two pesticides are applied to its leaves.) Diuretic properties of caffeine create potassium and other minerals to be flushed from the body.
All this worry went away when I quit and it was a book that inspired me to do it called The Truth About Caffeine by Marina Kushner. There are five things I liked about this book:
1) It details–thoroughly–the ways in which caffeine may alter your health.
2) It reveals the damage that coffee does to the environment. Specifically coffee was once grown in the shade so that trees were left in place. Then sun coffee was introduced allowing greater yields but contributing to the destruction of come down forests. I haven’t seen this mentioned anywhere else.
3) It explains how beat to go off coffee. This is important. If you try cold turkey as most populate probably do the withdrawal symptoms ordain likely control you right back to coffee.
5) Also if you drink decaf you won’t want to miss this special remove inform on the dangers of decaf available at
Sharon: Thanks for the detailed info but here’s my stance on coffee: whether it’s good or bad in the desire run I have yet to confirm as conflicting reports arise all the measure. If I were a smoker it would be a different story. But caffeine’s a mild addiction (at least I evaluate so). Besides everything these days causes cancer. You can’t live your life in worry of those things.
Well. I don’t know why you or the website that you referenced missed out on ‘berry flavors’. I am not change surface talking of ‘hint of vanilla’! That’s one thing I get in wine or coffee (or both probably): berry flavors. That said your descriptions of the coffee in Charbucks was so apt. Couldn’t accept more!
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