How to Describe Coffee

Nectar of the gods. Liquid joy. My favorite vice. All these words describe coffee for me.

But, they don't help me articulate what I like or don't like about the taste of a particular brew. So, I decided it's time for a little coffee bean edumacation, yo!

First the Coffee Bean

Coffee beans come from two types of coffee plants: arabica or robusta. For you gardening types, coffee belongs to the botanical family Rubiaceae, genus Coffea, and it thrives in tropical regions around the world below the Tropic of Cancer and above the Tropic of Capricorn (picture a thick belt all around the Earth's equator).

Coffee-growing regions around the globe.

Arabica coffee grows at higher altitudes, and robusta (also known as coffea canephora) grows at lower ones. Arabica beans contain less caffeine and 60 percent more lipids (fats) and sugars than robusta, so their flavors are more refined and less likely to taste sludgy or bitter upon roasting. Robusta beans give higher yields per plant, are more resistant to disease than arabica, and contain about twice the caffeine content by weight (thought to deter those pests and diseases!). Instant coffees are commonly blended from robusta beans.

Which brings us to blended versus specialty coffees. I'm going to guess you can figure out what blended means: roasters will select more than one type of bean to source and roast together, in order to deliver a consistent flavor profile time after time. Specialty coffees are cultivated, harvested, and roasted in ways to present and promote coffee as an artisanal foodstuff, not a commodity.  They often comprise a single-type, even a single-origin / micro-climate bean. If you're familiar with wine-tasting, the concept is analogous to assessing the terroir of a wine.

Next - Roasting the Coffee Beans

There are whole books written about roasting coffee beans. Classes and Certifications administered, too. I'm not going that far. Mostly, I'm interested in definitions of roasts and how they tend to result, taste-wise, in my cups of java. But, first things first.

Coffee starts as what's called a cherry. Inside the ripe blueberry-sized fruit is its seed, a green coffee bean. It's the pit, really, but who tends to equate liquid nectar with roasted pits, right?

Roasted coffee beans - 4 levels of roasting

Coffee beans are separated from their cherries via one of three methods: a Washed (Wet) process, a Semi-Washed process, or a Natural (Dry) process. If you'd like to get your Coffee Geek on big time, check out the book How to Make Coffee: The Science Behind the Bean by Lani Kingston. It has enjoyably thorough descriptions of these methods. And, if you find yourself called to become a Master Roaster, you'll no doubt revel in the subtleties of roasting a Wet-processed Guatemalan arabica versus a Dry-processed one.

But, for the sake of us mere coffee slurpers, let's just say we've got some processed green coffee beans in front of us, and we want to know how they might be roasted.

Beans roasting at my local coffee shop in St. Paul, MN. - Dunn Brothers on Grand Avenue.

In a big heated drum, that's how. During the roast, coffee beans undergo chemical and physical changes that affect their color, size, taste and smell.

Mmmmm, roasting coffee smells are the best, aren't they? I might drool as I think about them. I digress.

Roasts range from - wait for it - Light to Dark. You knew that, didn't you? Did you know about the cracks? Let me tell you about cracking coffee beans.

The beans are in the heated drum. Check. The temperature inside them is rising. Check. Once the temperature reaches about 400° F, those puppies expand in size and - Crack #1! Stop right there, and you have a Light Roast. The beans will not look dark or oily, and the roasted bean will retain most of its origin flavor and caffeine.

If you keep the heat on, the beans will hit Crack #2 at about 435 - 445°F. Dark Roasts stay in the heat until or just past Crack #2. But, a Medium Roast will fall in the middle. Your roaster might like to pull their Medium Roast beans right before the second crack. Or, right at it. It's an art, not a science.

As far as resulting tastes go, I like to think: lighter roasts taste "bean-ier;" darker roasts taste "roast-ier."

I'm always a sucker for a dark roast. But, from my research for this post, I think I'm going to have to try more Medium and Light roasts to expand my palate!

Finally - the Different Tastes of Coffee Beans

Traditionally in coffee tasting, or cupping, there are four categories: aroma, acidity, body, and flavor.

When it comes to coffee, you know what you like. You just don't know how to describe it exactly... Click through to read more.

Aroma

Smell much? Our sense of smell informs our sense of taste. Our tongues can taste only salty, sweet, bitter and sour; but, our noses can detect thousands of smells. So, take a deep whiff of your black gold before slurping your first sip and spray the coffee across your palate and tongue to gauge as much flavor and aroma as possible. Sample words to describe aroma include spicy, nutty, floral, and earthy.

Acidity

Acidity is similar to the idea of carbonation in soda. - www.kaladicoffee.com

Nobody seeks out flat soda, usually. But, nobody wants to be overwhelmed by fizz either. At ideal acidity, the taste of a coffee is fresh, lively, and bright with a clean finish. It has a little snap. At too acidic, the taste runs to bitter and has too much bite (I just pictured a coffee cup with teeth around its edge - hardy har har).

Acidity is determined both by the type of bean and how it's roasted. The darkest roasts taste the least acidic. Coffees with low acidity feel smooth in your mouth and tend to linger.

Body

Body is the weight or thickness of the coffee on your tongue. Me, I love a cup of espresso that seems thick enough to stand a spoon in! But, I also prefer the feel and taste of whole milk versus non-fat. Non-fat just tastes like white water to me.

Flavor

Here's the really fun one. Ways to describe flavors in coffees vary as much as names of nail polishes and Crayons. Scallywag or Bittersweet Shimmer anyone?

Actual roast/bean flavor descriptions I've come across include: Toasted Walnut, Chocolate, Golden Raisin, Maple Syrup, Cocoa Nib, Currant, Vanilla, Dried Fig, Blackberry, Hazelnut, Malt, and Caramel. I don't know that I'd discern Dried Fig in any coffee, but I'll be on the lookout from now on.

Big sigh. Wasn't that all informative? Makes you want to go out and taste some coffee right now and grab a friend - or a stranger even - and Describe How Your Coffee Tastes to them, doesn't it?

Get to it then, and let me know how it goes.

Martha Beck Quote

"Humans only really learn from each other by storytelling. We didn't evolve to memorize things. We evolved to hear each other's stories and feel them in our heart. Your life is the most powerful story you can tell."

Stories We Tell Ourselves

I'm not _____________ enough. Fill in the blank.

On ten different days, you might come up with ten different words for that blank. But, chances are, there are a couple words that always come up in the stories about yourself that you hold as truths.

Me?

I'm not artistic enough. Not outstanding enough. Not disciplined enough.

When I was a Freshman in high school, I took an Art class that made a huge impression on me. My weathered teacher looked like a cross between a female Dick Van Dyke and a stork. She was a disheveled, kooky mess, and I loved her. I loved the media she exposed us to, the exercises she had us do, and I was enthused and proud of the work I made in class.

But, I wasn't Paul.

He was prodigiously talented. So much so, the school administration asked him to paint a wall-sized mural outside the main office. In piercing teenage angst, I felt, 'I must not be as talented. My art isn't that good. I'm not a "natural" like Paul, and I guess I never will be.'

Boy, I wish I could take my 14-year-old self aside and rewrite that script right there!

So, last week, a dear former collaborator contacted me about helping out on a project, and I felt myself facing a gaping rabbit hole of old stories.

I'm a better manager-type than artist. I am talented - at recognizing talent. I'm not focused enough with this blogging thing. But, I can see where she's going. She's so talented. I can help her...

Don't forget, I have this Benjamin Franklin disposition thing going, too: changeable, disparate interests, passionately pursued.

The urge to play out a familiar story was strong. No, not strong, automatic.

The details have always been variable, but the common theme underneath so many of my choices in the past has been that I'm not __________ enough. Holy crap, that's not helpful, is it?

I've learned (more than once, twice, okay several times), kicking and screaming, that this is not a narrative that serves my spirit's fullest growth. This perspective leads to a pattern I do not want to continue, and it will not bring out the best in me going forward.

I must choose to change the story. I will. I'm in charge of my perception of reality here.

It took me a week to sort myself out, but I stepped back from the rabbit hole. It was a struggle for me. I adore this collaborator, but I declined.

Here's my fresh story:

I am a kickass manager-type, and I am talented at recognizing talent, but that's not all. I am making space here on this blog to expand myself artistically and express my voice. I am all kinds of enough.

What's a story that you're ready to change?

Focus, Benjamin Franklin

There's this book I love.

In The Renaissance Soul, author Margaret Lobenstine makes an analogy between folks who tend to be wired like the singularly-focused composer, Mozart, and folks who tend more toward the passionate, changing, disparate interests of inventor / statesman / polymath, Benjamin Franklin.

Guess which one I identify with?

In her book, she describes how these two groups tend to be perceived in our economy and media; Mozarts are the winners.

Look at this expert, this virtuoso. His focus and talent are undeniable! He's the best!

Yep, I've wished I had the talent, the compulsion even, of Mozart. To bear a gift (probably a burden, too) like that - maybe it would be comforting in a way, to know there's nothing else that calls to me. I could drill down, down, down, into that interest and whittle myself into the best Something Impressive. Maybe that would translate into more stable income. Or, a clearer Career Ladder to climb...?

But, I have more than one burning passion, and, they evolve. I've never been able to stick to just one interest. I've been an instructional designer, software entrepreneur, landscape nursery manager, garden designer, independent film and theater producer, and more.

My career path looks like this:

My interests look like these tangled strings...

What I loved about The Renaissance Soul is that Lobenstine describes people like me and presents the strengths inherent in our disposition.

Renaissance Souls love nothing better than to take on a new problem or situation and then dig in...until we master the challenge we've set for ourselves. And then, with fresh enthusiasm, we move on to another passion. We are lucky people who, if left to our own devices, are never bored for long.

It's true. I'm not often bored. Overwhelmed, yes.

With all my interests, I can feel scattered, and on my worst days, like a Follow-Through Failure.

Part of this is because when I grasp something, I tend to grasp the Whole Picture. I get wide, sweeping vistas of inspiration and ideas. Then I get overwhelmed and frustrated by the process of getting them out of my head and communicated or executed in full.

The other part is that I get distracted by shiny, dangly, interesting new things - a LOT.

But, Lobenstine lays out strategies for channeling and sustaining a Renaissance Soul's energies so that s/he can better see things through. One of them is to limit oneself to only four items on the Interests Smorgasbord at a time. One can add or remove new items at will; but, keep no more than four on the burners at any time.

This weekend, I felt my inner Ben Franklin chomping at the bit of a new idea. But, it's stressing me out, because as such, I didn't made the progress on my other Smorgasbord items that I planned to. Arg.

So, deep sigh. Rein it in, Benjamin. Note the shiny new idea, and let it steep.

It's not time for me to swap out anything on the smorgasbord, yet.

How about you? Are you a Mozart or a Franklin?