Journal
How to taste coffee like a roaster
Tasting is a skill you can practise at home with two cups and a spoon.
Compare two coffees
Brew two coffees side by side, for example our Colombia Huila and a washed Kenya. Differences are easier to notice than single flavours.
Slurp
Slurping spreads coffee across your tongue and lets you smell it at the same time. It is loud, and it works.
Name the big things first
Is it sweet? How bright is it? Is the body light or heavy? Only then look for specific notes such as apple or chocolate.
Let it cool
Coffee changes as it cools. Many fruit notes appear only when the cup is warm rather than hot.
Notes from the roastery
Every recipe on this journal is tested at the roastery before we publish it. We brew it with at least two coffees, one light and one darker, and we change one variable at a time. If a step does not make a difference you can taste, we leave it out. Coffee should be simple to make well at home.
Three habits matter more than any gadget: weigh your coffee and water, grind just before brewing, and use fresh beans with a roast date on the bag. Get those right and most recipes will taste good on the first try.
Coffees to try
- Honduras Marcala: peach, caramel, pecan
- Costa Rica Tarrazu: apricot, panela, vanilla
- El Salvador Santa Ana: strawberry, dark chocolate, red wine
Every bag carries its roast date. Most coffees taste their best between one and four weeks after roasting. Keep the bag closed, squeeze out the air, and store it in a cupboard away from the oven. If you buy more than you can drink in a month, freeze single doses in sealed bags and grind them straight from the freezer.