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Feeling the world by every breath sweet aftertaste”. From these, we can
notice that there have been done a lot
When we talk about coffee tasting, many people think it is very far of studies on wine and tea, professions
from his/her daily life. Actually, it happens almost every second in our like Chief Sommelier and Tea Taster
lives. For example, in order to survive, we need to absorb essential were also created long time ago.
substance by eating or drinking. This tasting process has been repeating
itself, which is something we all take for granted.
Do you still remember last time that you enjoyed your breakfast? The
moment without any interruption for cellphone, television or magazines,
but concentrating on having a meal in different dimensions - smell aroma,
experiencing the moisturizing feeling from egg white by biting the fresh
fried egg, feel the crispy, salty and vegetable green by chewing the cor- BITTER
nichon…A simple taste leaves you a wonderful impression. SOUR SOUR
Of course, sometimes it happens that you are late somewhere
and chew something very fast while working in a hurry, checking the SALTY SALTY
news unconsciously, surrounded by the incessant vehicles. The flavor
of food is there, but you just eat it very quickly without tasting. SWEET
Everyone is able to taste

But let’s come back to coffee.
In sensory tasting world, coffee is the least discovered topic, com- Coffee by itself has fruit acid inside!
pared to wine and tea. Even if we are not experts in this, we always hear Frankly speaking, during my 8 years’
somebody talking like “this wine is rich in tannin” or “this tea has a long working experience in specialty cof-
fee, the first reaction of 80% people
who heard acid is “ what do you mean,
I want bitter coffee, I think only bitter
coffee is the real coffee!” People who
are interested in the topic, can always
look it up in the web using words
“specialty coffee cupping” and “spe-
cialty coffee”. Hope information
about flavor wheel, aromas’ bottles,
TDS, extraction ratios etc will not
scare you away.
In my teaching career, around
95% of students started their self-in-
troduction by saying “I am not that
expert like you, so…”, I am not sure
whether it is a spontaneous expres-
sion or it is because they want to find
an excuse for unexpected results by
giving a “warning” in advance.

Here, I want to emphasize that

Everyone has

the tasting capability.

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