What Defines the Taste of our Coffee? - Beans - Coffee Forum
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8:25 am
June 21, 2010
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QuoteHey all! not sure this is the right forum catagory to post this in, but i figured this was probably the best bet.
I'm doing a research paper on what and why our coffee tastes the way it does. I'm looking for contributing factors of anywhere to bean type, altitude, sunlight, soil, roasting strength, when the cherry is picked, age of the coffee tree, geographical location, washing/drying method, and more.
Pretty much all I know is the geographical locations have different scents and flavors.
If you have any info for me, or any idea where to point me, please either contact me on here, or email directly at jackpearson0@gmail.com
Thanks!
9:36 am
March 13, 2009
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Everything you mentioned above is going to play a factor in the taste of coffee this sounds like a huge undertaking. Maybe choosing a few coffees and doing research on why each tastes the way it does (based on contributing factors) would be a good place to start?
10:22 am
May 18, 2010
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I have done work like this in the past.
I need to give you a book to read, it is on Wine and the French idea that the surroundings contribute to wine flavors (and other foods).
It is called "A Taste of Place: A Cultural Journey into Terroir" by Amy B. Trubek.
This gets a huge recommend by me as an interesting read, and it will MOST CERTAINLY help you in your paper.
Best of luck! Contact me if you need more help.
- Matt
Hey, you should also check out this book:
3:02 pm
June 21, 2010
OfflineThanks you guys!
4:24 pm
May 17, 2010
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All of that is a great so just break up the paper into something like- location, processing, roasting, and maybe touch on coffee cupping.
12:03 pm
May 17, 2010
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I am with Jennifer, what affects the flavor of our coffee is a very broad subject. The region of a coffee's origin alone is a complex subject because coffee flavor can differ from farm to farm because of altitude, shade, soil conditions, and surrounding produce (coffee will take on some of the flavor characteristics of other things grown in the area – spices, fruits, etc.), but it sounds like you are off to a great start and have not only an interesting topic, but one in which you are quite interested. That usually makes for a good paper/article. Good luck.
10:23 pm
October 14, 2010
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I'm late getting to the game, but Tom just posted 3 pounds of coffee processed each in its own way (natural, pulped natural, and washed). I'm just waiting for the paycheck to grab this bit of goodness.
I don't know if you're in to roasting, but they've started a forum post on this very test/topic, so it might add some light to how processing coffee adds/subtracts from flavor.
http://www.sweetmarias.com/cof…..riment2010
6:03 am
May 17, 2010
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Dustin, I saw the offering on Sweet Maria's and I thought about trying it, but I have too much inventory right now. Let us know how your experience with the different processing method beans goes. I am genuinely interested to learn what another home roaster thinks.
8:36 am
June 21, 2010
Offlineso am i! thanks for the heads up! hopefully by the end of the year i'll start to get into my own roasting!
10:38 am
March 13, 2009
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I can't wait! Keep us updated.
I think you are in good hands here chacodude38. I do not have anything to add, think most I could think about is already said :) But I wish you good luck on the paper!
3:53 am
November 23, 2010
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chacodude38 said:
Hey all! not sure this is the right forum catagory to post this in, but i figured this was probably the best bet.
I'm doing a research paper on what and why our coffee tastes the way it does. I'm looking for contributing factors of anywhere to bean type, altitude, sunlight, soil, roasting strength, when the cherry is picked, age of the coffee tree, geographical location, washing/drying method, and more.
Pretty much all I know is the geographical locations have different scents and flavors.
If you have any info for me, or any idea where to point me, please either contact me on here, or email directly at jackpearson0@gmail.com
Thanks!
hi there. i just came across your post. i can't help but notice the broad research you're doing about why our coffee tastes the way it does, especially with the factors you just mentioned. i pretty much think it depends on the person's taste buds. for some, kopi luwak coffee(one of the most expensive coffee in the world), they taste really bitter and bland. for some, it's sweet (supposedly, the kopi luwak beans are sweet having to go through digestion of the civet cat). one factor also is how these beans are being roasted and brewed. i practically talking about the technicality of it all here.
9:52 pm
February 6, 2011
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Aloha,
I am always amazed when I taste other coffee here in the Kona farm lands. I can only speak for this area, (20 miles X 5 miles) but it is so many factors that change the taste or makes what I think a good cup is. Number one factor is water. Our farm is a rain water farm. To me it is the purest water for making coffee. Remember we have no polution to speak of out here in the middle of the ocean. Many farms are on city water and I am sure it is treated for the tap. Then rain fall, elevation, soil, fertilizer, processing, storage and roasting. To end, freshness is a key factor in a good tasting cup of coffee.
Rojokona
2:44 pm
April 14, 2011
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How is the recepting come cant wait to hear updates 
3:39 pm
February 9, 2012
OfflineJason Coffee said:
Everything you mentioned above is going to play a factor in the taste of coffee this sounds like a huge undertaking. Maybe choosing a few coffees and doing research on why each tastes the way it does (based on contributing factors) would be a good place to start?
I guess it's the wine thing. All of the elements (heat, soil, nutrients, time, moisture etc) that surround the grape through it's lifetime, influence the way it tastes and performs.
4:33 pm
March 13, 2009
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crowhue said:
I guess it's the wine thing. All of the elements (heat, soil, nutrients, time, moisture etc) that surround the grape through it's lifetime, influence the way it tastes and performs.
Very true. How to you choose your next coffee purchase?
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