FOOD FUNDA: Coffee Flavoring

Thursday 19 July 2012

Coffee Flavoring

I must apologize for the previous post, it was far more technical than I had intended, but I trust that it was not so technical as to be boring. Also, to understand the information contained in it is essential to understanding why your coffee tastes the way it does. This is undoubtedly a gross over-exaggeration, but generally speaking, South and Central American coffees are more typically nutty and citrus, African coffees are more floral or more “berry” in their profile, and island coffees are more typically spicey with nutty/chocolaty undertones. The region around Mocha and Yemen produces the “chocolaty” flavor after which mocha java gets its name. Obviously there is great variety within these generalities, but this gives you a basic understanding of what to expect as far a flavor is concerned in the cup of coffee you are about to drink.