As mentioned in the there a three traditional parts to tasting coffee, the first of which is olfaction. Below I will take a little bit more of a look into how you can break down the various smells associated with coffee.
- The dry aroma – sampling the fragrance of freshly ground coffee at room temperature
- The cup aroma – sampling the aroma that emanates from the surface of a brewed coffee
- Nose derived – vapours that are released into the nose as you drink the coffee
- Aftertaste – sampling the vapours that are generated from the coffee residue on the palate.
Each of these categories requires quite a decent breakdown, so I will link back to this post as I write more about them.