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I need help with tasting basics (lemmy.world)

submitted 5 months ago by [email protected] to c/[email protected]

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I'm a coffee newb - bought an Aeropress and a Rhino hand grinder, and I've sort of flailed around changing things randomly and ended up with an enjoyable repeatable cup by sticking to the same beans, grind, water temperature, brew time & method that seems to work for me.

My issue is I'm not really sure about the terms used to describe the basic aspects of coffee taste - eg bitter, sour, acidic, under extracted, over extracted, etc. I feel like if I did understand them, that would give me the skill to try different things (such as a different roast) and adjust the other factors to match them to get something that suits me, or to be able to make a cup of coffee that would suit someone else's taste.

I'm wondering if you're able to tell me how to deliberately create these other tastes - I imagine I could comparatively taste them and mentally match the words to the sensations. For example, how can I deliberately create an obviously bitter cup, an over extracted cup etc.

The resources I've got for this project are the Aeropress and grinder mentioned, Nespresso machine, a medium and a dark roast, a French Press, and whatever coffee I can get from a supermarket.

Does this sound like a viable plan? If so, what are the tastes I should learn, and how can I create guaranteed and slightly exaggerated versions of them?

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[–] [email protected] 3 points 5 months ago

Water quality is an under appreciated factor in making great coffee. If your water has a taste, then your coffee will be affected.

The terminology can be fun to learn, and it may give you worlds to describe what you're experiencing. But it's over rated. It's a great way to impress other people. But those people aren't the ones enjoying your cup of coffee. Only you can do that.

What works for me is to develop a consistent process for making coffee and try changing one thing at a time. Use a little more coffee, then a little less. Vary the water temperature. Try different coffees, different grinds, different roasts. Take your own personal enjoyment more seriously than what other people think. Experts are worth listening to, but your personal experience matters more because you're the one drinking your cup.

Some people have a sensitive palate and notice tiny changes, others don't. PersonallyI have a tiny little 1/64 teaspoon that's used in cheese making. I like to experiment by adding a tiny amount of various spices to my coffee.