The Complex World of Coffee Taste and Rituals

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This chapter explores the multifaceted phenomenon of coffee taste, examining how factors like reheating, brewing methods, and personal memories influence flavor perception. It discusses the emotional connections people have with coffee and the impact of external elements on their sensory experiences. The speakers also share their coffee rituals, the challenges of pursuing coffee as a career, and the joys of brewing outdoors, culminating in a heartfelt tribute to a friend.

When did coffee get into our mouths? Who’s right when it comes to the best coffee? What’s the most ethical way to enjoy it? What about the cats that eat the beans? How will climate change affect your morning coffee? Peter Giuliano is the executive director of the Coffee Science Foundation explains folk stories behind coffee, what makes beans taste the way they do, why cold brew and nitro feel like rocket fuel, shade-grown coffee, roasting chemistry, flimflam, atmospheric pressure, dead espresso, and the best way to brew it, in his opinion. Also: why it tastes better outside – for some of us.

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A donation went to the Coffee Science Foundation, an arm of the Specialty Coffee Association