When Coffee Notes Don't Match Your Experience

In this episode, I dive deep into a fascinating aspect of the coffee world - the disconnect between what roasters describe and what coffee drinkers actually experience. I explore how various factors like brewing methods, water quality, grinders, and personal taste preferences can dramatically affect how we perceive coffee flavors. I share my personal approach as a roaster who doesn't follow traditional cupping protocols, and instead focuses on real-world brewing methods to describe coffee notes.

What listeners will learn: I provide insights into how different brewing variables affect taste, why roaster descriptions might not match your experience, and how to approach coffee tasting with a more informed perspective. You'll understand why the same coffee can taste different across various brewing methods and how to better interpret roaster descriptions.

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Chapters

• 0:00 Intro
• 2:15 The Challenge of Tasting Notes
• 4:30 Impact of Brewing Methods
• 6:45 Water Quality and Equipment Variables
• 8:30 Personal Palate Differences
• 10:15 The Roaster's Perspective
• 12:30 Modern Coffee Complexity
• 14:45 Finding Solutions

Transcript

[00:00] Today is January 20th, 2025, and I want to discuss something extremely important - the concept of disconnect in coffee.

[01:15] What I mean by disconnect is what you're really getting out of coffee from a roaster or coffee company. I have a dark roast coffee here. There are distinct notes in this cup.

[02:30] I can tell you to brew this at specific temperatures, with certain techniques, and list the tasting notes. But often, when we talk about coffee, especially from different perspectives, what we taste can vary significantly from what's described.

[03:45] I've asked many people if they actually follow or review the information on coffee bags - the tasting notes and recipes provided by roasters. Do you truly taste those things, or is it just a guide based on your preferences?

[05:00] As a roaster who doesn't typically cup coffees, I approach this differently. I use an AeroPress with a coarser grind, brew for 4-5 minutes, and use specific equipment like third wave water. You might use completely different methods.

[07:15] You might prefer paper filters, tap water, or different brewing devices like the April Brewer. Temperature and technique variations all affect the final taste.

[08:30] This creates a significant disconnect in communication. What are you really getting from your cup of coffee? Are you frustrated when roaster descriptions don't match your experience?

[10:00] I primarily use a Hario V60, sometimes a Switch, and occasionally a French press. You might use entirely different methods, and that's where the disconnect can become apparent.

[11:30] The challenge extends to the roasting process. When I taste and describe coffee, it's based on my specific brewing method and palate. Most roasters use cupping protocols, which can produce different flavor profiles than typical brewing methods.

[13:00] In 2025, we have countless variables - different brewers, filters, water types, and grinders. Each element affects the final taste.

[14:15] The solution might be providing more comprehensive information about our brewing and roasting processes, helping you understand our perspective while finding your own path to enjoyment.

[15:30] At its core, our goal as roasters is to provide you with coffee that excites you, makes you think, and brings you joy in the discovery process.

[16:40] Let me know your thoughts on this disconnect between roaster descriptions and your personal coffee experience.