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Topic: Bitter, sour, sweet (sort of migrated from Iron Chef) (40 lines)
1) From: Paul Helbert
On Tue, Apr 8, 2008 at 9:01 AM, Floyd Lozano  wrote:
<Snip>
Guatemala, last year. Didn't find it particularly bitter. A bit astringent,
perhaps.
Maybe my bitter sensors are worn out. Seriously. When I was a child there
were a number of things I did not like which I now enjoy. I'm beginning to
wonder how much is acquired taste and how much is lost taste. I still taste
bitterness in over extracted and over roasted coffee. Still taste it in the
separator between grapefruit segments. Still taste it in a really hoppy ale
such as Hop Pocket or Arrogant Bastard. I never did taste the chemical that
some folks find bitter in psychology class.
Likewise, as an adult I enjoy sourness but find it harder and harder to
find. Most sour cream in the US has been selected to be less tart than it
used to be. Ditto yogurt. Commercial fruit pies are way too sweet. Is kefir
next?
Thirty years ago we began cutting back the sugar (and we don't use any
artificial sweeteners) in recipes until, in many cases, we eliminated it
completely. We were, and continue to be, amazed at the sweetness found in
unmodified foods of all sorts.
I really don't think my sensors are burnt out, except maybe for capsicum.
I'm finding more and more of the tastes that Tom describes in my roasts.
Complex. Quite a puzzle. We must all sense things differently. It wonders me
that we can agree on any of this!
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
One of the worst ideas since sliced bread.
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