I really don't like using the term 'snobbery' in the coffee industry, even though that can be the perception. Rather than snobbery, it is more to do with exploring to a deeper level than is required in every-day life to enjoy a great cup of coffee. Without the experts and the terms used to describe coffee flavours and profiles, coffee, just like wine, would be flat and boring. We don't all need to use these terms at all, but it is an insight into the words and terms used in the coffee industry to describe coffee beans.
While using words like bitter, sweet, sour are all perfectly fine, the industry experts must used detailed descriptions like cinnamonm clovem nutmeg or anise to describe spice flavours or vanilla, black tea, sweet aromatics to further describe sweet. Using these words and understanding their presence in different coffee beans allows us to obtain, roast and deliver the best coffee beans we can.
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