The intro rings so true! Although, I can say I can taste coffee in 3 diff profiles after testing quite plenty of beans: 1 is coffee-chocolatey, 2 is coffee-fruity, 3 is coffee-burnt.
I never liked any black coffee until I had a fruity light roasted single origin. By that point I was right into the whisky scene for quite a while and had a rough idea of what to look for when it comes to tasting notes. You should see the names and descriptions of the Scotch Malt Whisky Society. They are hilarious and insane and I say that with love.
Brilliant video! I started drinking instant black coffee as a kid and graduated to espresso as teenager. I’ve been trying to identify the different notes in coffee since doing James Hoffman’s cupping event a few years ago. Yr explanation of the science of flavours and how it impacts roasters was so clarifying. Very grateful to you Ryd! Cheers!
Amazing video :) There is one thing that I don't understand about the aromatic note in general. Some coffee smells very good when I open the package, in the sense that whatever aroma is wrote in the label, is there. But after grinding it, the aroma totally change and it will became like more "salty" (like the back aroma of a salted pistacchio). I clean the grinder (Kinu m47 Simplicity) every time that I change coffee beans and every 2-3 days max if I use the same coffee for one week or more. And when that happens it's automatically a difficult cup to brew for me. What I don't understand is, it's my fault? Or there is something wrong with the coffee? I buy from a roaster online in France (where I live) and I use an aeropress for brewing.
Thank you! Interesting about your beans. Is your grinder newish? It could be the blades haven't worn in which can take 10kilos before it is. Plus they have a thing called black fusion coated burrs so it might be related. How are you storing the beans, what roast are they? (Light, med, dark?). But you're saying some brews are fine?
@@Rydecoffeecoach No thank you for taking the time not only for the videos, but even for answering in the comments :) The grinder is 1 year and half old. The beans that I don't use are stored in the original package inside a delivery box, in a fresh room. I can give you a recent example, because some weeks ago I did buy 2 specialty coffee light roasted. One was single origin colombian coffee with floral notes, and was roasted around 1 week before the delivery. When grinded you could smell the same floral aroma of the beans only more strong, and was more easy to brew (for easy I mean that the taste wasn't off compared to the smell of the beans and the grinded beans). The other was from Uganda (Arabica SL28 - SL14), roasted 2/2 and half weeks before opening. The profile was red cherry, black currant, cedar and chocolate. The beans, when you open the package, they smell sweet, light and fruity. But when grinded the smell is more pungent and kinda salty, totally different. And more difficult to brew, like the pungent taste that I smell when grinded is there and is really hard to brew a cup without that aroma (Like more time to brew, more coarsed, water around 80/85°C). But when I am not drinking specialty, I drink Pellini Cremoso dark italian roast, and I don't have any problem, same storage method, same grinder, same water. Thank you again, and sorry for my english :)
The intro rings so true!
Although, I can say I can taste coffee in 3 diff profiles after testing quite plenty of beans: 1 is coffee-chocolatey, 2 is coffee-fruity, 3 is coffee-burnt.
That's great! That's the first step and the fact you can discern those flavours is excellent.
I never liked any black coffee until I had a fruity light roasted single origin. By that point I was right into the whisky scene for quite a while and had a rough idea of what to look for when it comes to tasting notes.
You should see the names and descriptions of the Scotch Malt Whisky Society. They are hilarious and insane and I say that with love.
Brilliant video! I started drinking instant black coffee as a kid and graduated to espresso as teenager. I’ve been trying to identify the different notes in coffee since doing James Hoffman’s cupping event a few years ago. Yr explanation of the science of flavours and how it impacts roasters was so clarifying. Very grateful to you Ryd! Cheers!
Thanks! 🙏🙏 This comment made my day! 🙌
I love the intro.
Thank you! I didn't know if I could pull it off, but I did. 💪🙌
In my experience cup shape influences taste as well.
Amazing video :) There is one thing that I don't understand about the aromatic note in general. Some coffee smells very good when I open the package, in the sense that whatever aroma is wrote in the label, is there. But after grinding it, the aroma totally change and it will became like more "salty" (like the back aroma of a salted pistacchio). I clean the grinder (Kinu m47 Simplicity) every time that I change coffee beans and every 2-3 days max if I use the same coffee for one week or more. And when that happens it's automatically a difficult cup to brew for me. What I don't understand is, it's my fault? Or there is something wrong with the coffee? I buy from a roaster online in France (where I live) and I use an aeropress for brewing.
Thank you! Interesting about your beans. Is your grinder newish? It could be the blades haven't worn in which can take 10kilos before it is. Plus they have a thing called black fusion coated burrs so it might be related. How are you storing the beans, what roast are they? (Light, med, dark?). But you're saying some brews are fine?
@@Rydecoffeecoach No thank you for taking the time not only for the videos, but even for answering in the comments :) The grinder is 1 year and half old. The beans that I don't use are stored in the original package inside a delivery box, in a fresh room. I can give you a recent example, because some weeks ago I did buy 2 specialty coffee light roasted. One was single origin colombian coffee with floral notes, and was roasted around 1 week before the delivery. When grinded you could smell the same floral aroma of the beans only more strong, and was more easy to brew (for easy I mean that the taste wasn't off compared to the smell of the beans and the grinded beans). The other was from Uganda (Arabica SL28 - SL14), roasted 2/2 and half weeks before opening. The profile was red cherry, black currant, cedar and chocolate. The beans, when you open the package, they smell sweet, light and fruity. But when grinded the smell is more pungent and kinda salty, totally different. And more difficult to brew, like the pungent taste that I smell when grinded is there and is really hard to brew a cup without that aroma (Like more time to brew, more coarsed, water around 80/85°C). But when I am not drinking specialty, I drink Pellini Cremoso dark italian roast, and I don't have any problem, same storage method, same grinder, same water. Thank you again, and sorry for my english :)
meanwhile, i cannot taste chocolate in my supposedly chocolatey beans 💀
Yeh it's definitely challenging but keep going! 🙌🙌
Damn I thought cotton candy was the way 😂😂
All the way! 😂🎉🙏
@@Rydecoffeecoach 🤣 miss you mate x