Have you got a nose for coffee?

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.

How does your nose work?To do this, let’s first break down olfaction into four categories:

  • 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.

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