How to drink coffee correctly

Alexandra Istrate

How to drink coffee correctly
What is the best way to drink coffee? When it comes to coffee, not only its type is important for a full experience, but also the way it is drunk. To feel the real aroma of drinking coffee, we shouldn’t be focused only on the taste felt, the appearance and smell making a major contribution to the created experience. To help you enjoy your daily cup of joy to the fullest, we’ve put together some important aspects that will maximize your entire experience.

3 Things to Know about Viennese Roast

1. Characterized by a dark roasting

Viennese roasts are those dropped in the early moments of the second crack when oil has just begun to migrate to bean surfaces.

While the primary cause of the first crack is the buildup of steam pressure, the accumulation of CO2 is the main reason why the second crack occurs. Just before or after the onset of a second crack, oils appear on the surface of coffee beans - almost all roasters would regard this as an objective indicator of a dark roast. At this point, they are usually a darker color compared to full city roasts for example, and a bit shinier from the release of oils.

2. Bittersweet aroma

In the cup: besides the bittersweet aroma, the coffee embraces a caramelly, pungent, and often nutty or spicy taste - characterized by a heavy, syrupy body.

3. The standard roast degree offered by Starbucks

Have you ever wondered what roasting degree is used for the famous Starbucks coffee?

Well, the answer is Viennese. This roasting level is seen as the “crowd-pleaser”, along with full city roast.

Critics contend that a lighter roast highlights a bean’s uniqueness, while a full city or darker roast blunts too much of a coffee’s acidity and delicacy. But when it comes to coffee, it's all about personal tastes and preferences.

To make the right decision when choosing your coffee according to its degree of roasting, we have added to this list another important thing to know about Viennese roasting.

4.* Loss of aroma

Roasted beans gradually lose aroma during storage through outgassing. Darker roasts, with their weaker and more porous cellulose structures, lose aromatics more quickly than lighter roasts do.

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3 important steps in tasting coffee

Visual examination– first look at it, notice its color, density, and superior cream.

Olfactory examination– smell the coffee more than once at regular intervals while drinking it. Keep in mind that the sense of smell is very easy to saturate and quickly accepts the strong aroma of proximity.

Tactile-taste examinations:

  1. Drink water before serving coffee. It is important to rinse your mouth with water so that you don’t feel other tastes.
  2. Mix the coffee with a teaspoon. Espresso is extracted in layers, to feel all the flavors it is necessary to mix it before.
  3. Take a sip of coffee as you inhale and exhale through your nose. The coffee should fill the entire oral cavity, from the tip of the tongue to the back of it, plus the roof of the mouth.
  4. Pay attention to FLAVOR, ACIDITY, CONSISTENCY, AND FLAVOR. All this makes a coffee weaker or stronger. To fully enjoy the taste of coffee, we recommend you to drink it sugar-free.

Now that you know how to make the most of a cup of coffee, all you need is the perfect one.

21 MARCH 2021, Alexandra Istrate


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