held by morgan
notes by al
3/21/13 training/tasting notes
Sweet, sour, bitter, salty
Initially we talked about the four tasting notes above. Then we got our hands (really our noses and taste buds) into these flavor profiles.
First we started with aromas- we talked about different spices. What each one smelled like sweet, smooth, ect - nutmeg, cinnamon, cardamom, clove.
Then we moved to citrus and tasting along with smelling (all connected). Grapefruit vs OJ - grapefruit being more sour and OJ being really sweet. Then noticing differences between lemon and line juice. Lemon more sweet and smooth and the lime being more edgy and tart.
Nuts: walnuts, almonds, pistachios, hazelnuts. Almonds tend to sweet where as walnuts have a bitey aftertaste. Hazelnuts are smooth and pistachios have a unique flavor all on there own.
Chocolate: bakers, milk and dark. Milk was way sweet over the other two. Dark was bitter but bakers had a bite.
Fruit: blueberries, raspberries, apricots, cranberries, raisins. Sweet and sour and honey were the flavors we pulled.
After all of this we applied out tasting to coffee. Set up three types of coffees and went though smelling the dry aroma to the wet aroma and then tasting. Each one of these lended a unique aspect to the coffee. We were able to pull out the flavor notes that we experienced moments before. Brazil, PNG, and Costa
We mulled over flavors, smells, and debunked myths about were flavors hit the tongue. Sweet can be all over as well as sour. What is the difference between smell and taste. It really helped to exercise the pallet and take notes of what to look for and ask customers to taste when they are smelling and drinking coffee.