I don’t doubt there are people that can recognize subtle differences in the taste of coffee depending on its origins and roasting and brewing.
However that’s not me. I did my best to recognize the “notes of blueberry and molasses” or “floral hints with nutty aftertones”. I can’t.
The most I can tell apart is sour vs. bitter vs. smooth (some snobs would call the last one as “tasteless”).
Nowadays I’ve mostly given up on expensive coffee and usually just get the cheap brew from the newsstand on my commute. My sole indulgence is the bag of Kona I buy every now and then to grind in my $300 grinder and brew on my $400 drip machine - artifacts from when I delved into the hobby.
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I don’t doubt there are people that can recognize subtle differences in the taste of coffee depending on its origins and roasting and brewing.
However that’s not me. I did my best to recognize the “notes of blueberry and molasses” or “floral hints with nutty aftertones”. I can’t.
The most I can tell apart is sour vs. bitter vs. smooth (some snobs would call the last one as “tasteless”).
Nowadays I’ve mostly given up on expensive coffee and usually just get the cheap brew from the newsstand on my commute. My sole indulgence is the bag of Kona I buy every now and then to grind in my $300 grinder and brew on my $400 drip machine - artifacts from when I delved into the hobby.