Its funny how specialty coffee, coffee of single origins can actually spoil your entire average coffee experience. I would say coffee drinking is an acquired taste.
Thanks to them, i can no longer appreciate your average latte, mocha, cappucino, americano etc. However, espresso is still ok as it packs a cafffeine punch.
Most specialty coffee vendors would normally grade their coffee based on body, aroma and acidity. Don't expect acidity to be the sort of sourness! As a matter of fact, it represents the dryness of the coffee as compared like wine. For the body, i would say its more of the texture and feel. Finally, i guess the aroma is pretty much a no brainer.
Personally, i prefer the sumatra mandheling in its aged version as it has low acidity while possessing high levels of body and aroma. A step up the coffee appreciation process would be the finish of the coffee. Some may say it tastes nutty or fruity. There are many more factors of which one may rank the coffee. Such as the type of roast such as italian or french. nope, it aint much of the origin that the coffee is roasted in italy or so. Its pretty much the level. Of which, the french are said to love their roasts extremely dark, which thus derives into a grade of roast. Hmm... i guess that's pretty much i could recall for now.
There's a wealth of coffee information out there. Shall post more when i feel like it. Till then, for all coffee addicts out there, enjoy your cuppas!
