A perfect espresso or a perfectly extracted filter coffee is no accident. It is the result of knowledge, experience, and above all, trained sensory perception. Because how can you optimize your grinder, machine, or the brew itself if you don't understand the nuances of your coffee? We'll show you how you can easily train your sensory skills at home. Here you can find the video for the article.
Why sensory perception is so important
Sensory perception is the basis for recognizing the subtle differences in coffee. Only if you can distinguish acidity from bitterness or identify a "scratchy" body will you be able to make targeted adjustments. A well-stocked "sensory library" in your head helps you recognize taste differences and objectively assess the quality of your coffee. Because how are you going to categorize a taste if you don't even know what a strawberry tastes like? If your library is still a bit empty or dusty, here are some tips for practicing at home.
1. Acidity: The lively note in coffee
Acidity is an essential component of coffees, especially specialty coffee, and can range from acetic acid to malic acid to citric acid. Acidity divides opinions and gives much to talk about. That's why Philipp wrote a detailed blog about it, and Ben and Michel made a video about too much acidity in espresso. However, all this knowledge is of little use if acidity as a basic taste cannot be defined. So how do you easily train your perception for it?
Lemon water challenge
Squeeze half a lemon into a glass of water. Take a small sip of the pure lemon extract. Don't concentrate on the lemon taste, but on where on your tongue you perceive the acidity. Is it at the front, sides, back, or all over your tongue? Note your impressions. Gradually dilute the lemon water and observe how the intensity and perception change.
And then: acidity in coffee
Now you try to define the acidity in different coffees. You can do this by drawing different extractions with the same coffee on your espresso machine or making several brews with your manual brewer. You can also simply prepare a cupping with different coffees. Here you can see how to do it at home. Try to concentrate only on the acidity and not let yourself be guided by other impressions.
2. Bitterness: The often misunderstood element
Bitterness is complex, as we have over 25 bitter receptors, which strongly influences individual perception. In an interview with Sara Marquart, Benjamin talks about the different qualities of bitterness and their scientific basis. Coffee is naturally bitter – but not green coffee, only through the breakdown of chlorogenic acids during roasting. Michel and Ben discussed how this bitterness can be regulated during espresso extraction in this video.
Lemon peel test
The lemon is a multi-talent! While the juice is sour, the white part of the peel – the albedo – is very bitter. Cut off a small piece of it and chew on it. You will notice that bitterness often sets in with a delay and is usually perceived at the back of the palate.
Bitter alternatives
If you don't want to chew on lemon peel, try bitter salads like chicory or sugarloaf, artichokes, or drinks like beer, gin, or tonic. A slice of lemon in tonic is already the supreme discipline for discovering acidity and bitterness at the same time.
3. Body: The mouthfeel of your coffee
The body describes the intensity and texture that the coffee leaves in the mouth. Philipp wrote an entire article on texture and body. If a coffee has a syrupy consistency and lingers longer on the tongue, we have more time to analyze it. Flavor notes appear more intense.
Water vs. cream exercise
Take a glass of water and a glass with a thick liquid such as cream, syrup, or oil. Drink a sip alternately. Water feels light (often described as "watery"), while the thicker variant lies more intensely on the tongue. Also pay attention to the texture: soft, sandy, rough, or scratchy? A coffee can have low intensity but still be pleasantly soft.
4. Sensory perception through the nose
Our nose plays a central role in sensory experience. If your "sensory library" is dusty, it's time to refresh it. Only then can you recognize subtle differences in coffee – such as notes of nut, fruit, or chocolate.
Smelling challenge
Consciously smell things in your environment: flowers, oranges, yogurt, herbs, spices. The more smells you consciously store, the easier it will be to recognize them in coffee. Close your eyes to fully concentrate on the smell.
5. Flavor: The full experience
"Flavor" is the overall impression of smell and basic tastes, formed by "retronassal olfaction" in the palate. If you hold your nose while drinking, you only perceive the basic tastes. If you open it, you experience the full taste sensation.
Blind tasting with an ally
Ask someone to help you with this exercise. Close your eyes and nose and taste something edible. You will initially only perceive the basic tastes. Then open your nose – and experience how the taste sensation changes.
6. Aftertaste: The lasting memory
The aftertaste describes how long and how pleasantly a taste lingers in the palate.
Mindfulness while drinking
Consciously pay attention to how long you perceive your coffee in your mouth. Is the aftertaste long and pleasant, or short and rough? A long, soft aftertaste is usually rated more positively.
7. Sweetness: The sweet spot in coffee
Since ancient times, we have been guided by sweetness in food. Because whether a fruit was ripe was recognized by its sweetness level. If we find sweetness in coffee, we value it higher – even if the sugar content is hardly measurable. The perception of sweetness arises from balance and roast aromas.
Indulgence allowed!
Train your sweetness perception by consciously trying different sweet foods: honey, vanilla, caramel, chocolate, or pastries. Everything has a different kind of sweetness. Recognizing these differences helps you perceive subtle nuances in coffee.
8. Sweetness and acidity: the perfect duo
The perfect balance in the cup is created by the interplay of acidity and sweetness. While acidity brings freshness, sweetness provides harmony and roundness. "Sweetness supports Acidity" – sweetness supports acidity and makes it more pleasant.
The self-test
Squeeze half a lemon into a glass of water. After analyzing the acidity, add half a tablespoon of sugar. You will notice: The acidity seems milder, even though it remains the same. Sweetness balances acidity – if it's missing, the drink tastes flat and sticky.
With these simple practical tips, you can sharpen your sensory perception at home and deepen your understanding of coffee. And if you're keen to exchange ideas with like-minded people, visit our Sensory 1 course in Basel.
Have fun practicing and discovering!
