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Along every step of the process the coffee tasters try not to talk a lot, focusing on the actual
tasting, gathering information and taking notes. You are trying to determine characteristics,
differences, body, and sweetness or acidity of each coffee sample. Every minute that goes by
the coffee can taste differently, so you have to keep that in mind.
tasting, gathering information and taking notes. You are trying to determine characteristics,
differences, body, and sweetness or acidity of each coffee sample. Every minute that goes by
the coffee can taste differently, so you have to keep that in mind.
Notice we use a round rotating table to make the
process easier. We usually have 2-3 glass cups of each
sample of coffee that we are tasting, and sometimes
we have up to 10 samples at once. This day we had
only 4 samples, so it was easier.
Step 1: First of all, you grind 3 grams of coffee per cup
of each sample you are going to taste. Once it is
ground, you put it in a glass cup, and then you smell
it. You do this with every sample, going back and
process easier. We usually have 2-3 glass cups of each
sample of coffee that we are tasting, and sometimes
we have up to 10 samples at once. This day we had
only 4 samples, so it was easier.
Step 1: First of all, you grind 3 grams of coffee per cup
of each sample you are going to taste. Once it is
ground, you put it in a glass cup, and then you smell
it. You do this with every sample, going back and
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On 21 March 2009, I participated in the coffee
tasting session during which we chose the best
cup from the finca to represent this year’s
harvest. The finca won the Coffee Producers
Association Genuine Antigua (APCA) competition as the Best Antigua
Region Cup of 2009. It took us almost 6 hours to find the best blend and
taste from among all the coffees of the plantation, tasting over 30 cups! I
remember that day I didn’t have LUNCH until 5pm; we were tired but
happy.
The Coffee Tasting Session
Every coffee tasting process follows precise guidelines. Coffee tasters should
not drink alcoholic beverages or smoke 8 hours prior to the tasting. Also,
they should not eat spicy foods, drink sodas, drink excessively cold or hot
beverages, or have a big meal prior to the tasting to ensure a fresh palate.
tasting session during which we chose the best
cup from the finca to represent this year’s
harvest. The finca won the Coffee Producers
Association Genuine Antigua (APCA) competition as the Best Antigua
Region Cup of 2009. It took us almost 6 hours to find the best blend and
taste from among all the coffees of the plantation, tasting over 30 cups! I
remember that day I didn’t have LUNCH until 5pm; we were tired but
happy.
The Coffee Tasting Session
Every coffee tasting process follows precise guidelines. Coffee tasters should
not drink alcoholic beverages or smoke 8 hours prior to the tasting. Also,
they should not eat spicy foods, drink sodas, drink excessively cold or hot
beverages, or have a big meal prior to the tasting to ensure a fresh palate.
From Kafes Guatemala President
& Founder, Pablo Castañeda:
& Founder, Pablo Castañeda:
forth between each sample to start making your brain active to the different smells and aromas.
A good taster can determine the particular grade of aroma notes that every coffee has.
Step 2: Once you have checked the aroma, you go ahead and put water in the glass. The water
is at the boiling point and will make the coffee create a foam. After waiting 4-6 minutes, you
A good taster can determine the particular grade of aroma notes that every coffee has.
Step 2: Once you have checked the aroma, you go ahead and put water in the glass. The water
is at the boiling point and will make the coffee create a foam. After waiting 4-6 minutes, you
3 May 2009
BREAK the FOAM, literally using a silver spoon to
break through the foam while smelling the coffee very
close to the cup. Here you determine all the
characteristics of a wet coffee: acidity, grade of
sweetness, and so on.
Step 3: One of the coffee tasters will be in charge of
removing the foam with a stainless steel spoon (not
the silver one). Once that is done, you start the
actual tasting process. You go back and forth
between samples, taking turns as the table rotates.
break through the foam while smelling the coffee very
close to the cup. Here you determine all the
characteristics of a wet coffee: acidity, grade of
sweetness, and so on.
Step 3: One of the coffee tasters will be in charge of
removing the foam with a stainless steel spoon (not
the silver one). Once that is done, you start the
actual tasting process. You go back and forth
between samples, taking turns as the table rotates.
from a spoon. You suck the coffee at a high speed in order to make your palate, tongue, sides
and top of your mouth completely involved. Every part of your mouth and tongue performs a
specific job in determining body, taste, acidity, sweetness, palate experience, and so on. You
never drink the coffee that you are tasting, you taste it and then you spit it out in the buckets
(you can see them in the pictures), otherwise you will get too hyper.
You do this tasting process over and over. Between tasting each different coffee sample, you
have a glass cup with water to rinse off your spoon prior to
tasting the next sample, otherwise the tastes will become
confused and not clean at all. Once you are done tasting all the
coffees and getting all the information you need, then you share
the information with the other coffee tasters. BUT, you never tell
which one is your favorite cup until you are completely done.
and top of your mouth completely involved. Every part of your mouth and tongue performs a
specific job in determining body, taste, acidity, sweetness, palate experience, and so on. You
never drink the coffee that you are tasting, you taste it and then you spit it out in the buckets
(you can see them in the pictures), otherwise you will get too hyper.
You do this tasting process over and over. Between tasting each different coffee sample, you
have a glass cup with water to rinse off your spoon prior to
tasting the next sample, otherwise the tastes will become
confused and not clean at all. Once you are done tasting all the
coffees and getting all the information you need, then you share
the information with the other coffee tasters. BUT, you never tell
which one is your favorite cup until you are completely done.
I personally try to get a picture in my mind of real
things to represent every coffee sample I am tasting,
in order to give a distinct personality to each sample,
setting them apart from each other. For example,
sometimes I can relate the aroma of the coffee sample
to the smell of a wet box (bad coffee), the smell of a
fresh, wet forest (good coffee), or a chocolate or cherry
aroma (sweet coffee).
The way you taste the coffee is by sucking the coffee
things to represent every coffee sample I am tasting,
in order to give a distinct personality to each sample,
setting them apart from each other. For example,
sometimes I can relate the aroma of the coffee sample
to the smell of a wet box (bad coffee), the smell of a
fresh, wet forest (good coffee), or a chocolate or cherry
aroma (sweet coffee).
The way you taste the coffee is by sucking the coffee
Each sample has a number assigned to
identify it. Once everyone is ready, you write
the numbers of the two cups you think are first
and second place, and then everyone shares
the information. By doing this you get a good
idea if all of the coffee tasters agree or not.
For this tasting occasion, we all five agreed
that sample number 50 was the best cup, with
sample number 4 being the second best. We
were happy as we knew that we
did a good job. It was this process
that got us to the competition that
awarded us the Best Cup Antigua
Region 2009.
identify it. Once everyone is ready, you write
the numbers of the two cups you think are first
and second place, and then everyone shares
the information. By doing this you get a good
idea if all of the coffee tasters agree or not.
For this tasting occasion, we all five agreed
that sample number 50 was the best cup, with
sample number 4 being the second best. We
were happy as we knew that we
did a good job. It was this process
that got us to the competition that
awarded us the Best Cup Antigua
Region 2009.
