HomeRoast Digest


Topic: to swallow or not to swallow (9 msgs / 226 lines)
1) From: Scott Thund
Excerpt:
    On a recent day, Owen had before him 35 samples to roast, grind,
    brew, taste and rate. He won't actually drink 35 cups of coffee.
    Rather, he ritualistically bends over each cup to inhale its aroma
    before slurping a mouthful rapidly and noisily so the coffee sprays the
    roof of his mouth and infuses his olfactory senses. He forcefully spits
    it out, not swallowing because he doesn't like to be over-caffeinated.
    "I can't believe how much coffee people drink," he says with a
    straight face, surrounded by many miniature mountains of coffee.
    "Honestly, when I see a big Starbucks cup, I can't believe it. I could
    never drink that much coffee! But I'm really drinking coffee for
    flavor."http://www.oaklandmagazine.com/media/Oakland-Magazine/October-2007/Do-It-Yourselfers/++++++++++++++++++++++++++++++++++++++++++++++++++
I don't doubt a minute Tom's ability to discern all the nuances in 
coffees, judging by the accurate description he gives for all the coffees 
SM sells.  but for me, coffees (or any other foods) always taste 
differently when I don't swallow.  If I were to describe a coffee to the 
best of my ability by sniffing, slurping in my mouth then spit, it would be 
a different note than if I were to actually drink it.
How about you folks? Does swallowing make a difference?
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2) From: Frank Parth
Not a bad article at all. Although I'll have to disagree with Tom on one point. When I'm on the road for weeks and 
Starbucks is all I can find, a large cup doesn't give me as much caffeine, (and only a tiny fraction as much flavor) as 
a normal mug of roasted Sweet Maria's coffee.
Frank
<Snip>
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3) From: Joseph Robertson
Sure,
swallowing makes a difference. One of the reasons I drink coffee is because
I am addicted to caffeine. To rate and judge the character notes in coffee
one does not swallow. If I drink coffee because I would like to enjoy say a
cup of home brewed Kona I know what to expect. At the rate I pay for my Kona
or some of the coffees that Tom and Maria sell you can bet I'm not going to
spit. Most of the home roasters here would just as soon let Tom do the
spitting. That said if you want to taste all those notes and differences in
coffees your roasting you need to do the "Cupping thing" Once you get it
down, it does not take you long to figure out which coffee suits your taste
profile of the day.
The reason it is a different note when you drink it is most of the critical
taste buds, (receptors) are not even activated, thus the slurping thing to
coat those guys hiding in the back/front/and corners of the mouth. The
liquid doesn't spend enough time on or over them when you big gulp it down.
Most drink or food in general will offer more opportunity for the taste
experience if one were to chew longer and keep there food or drink in and
around the taste buds longer.
Walk slower, eat slower, live slower, smell the roses and enjoy some great
coffees along the way.
JR
On Fri, Mar 19, 2010 at 1:45 PM, Scott Thund  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
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4) From: Sandy Andina
One of the most excruciating things I ever had to do was on my first trip to France, with a wine-store owner.  We were in Burgundy, tasting exquisite barrel samples from the very northern end of the Cotes de Nuits. We had to spit, otherwise we'd have been unable to discern different wines, or (of course) drive to the next winery. When I mentioned how delicious the last wine was, the vintner told me it was a Richebourg, with futures already selling for $200 a bottle!  I darn near fainted (had it been a Romanee-Conti, I WOULD have). You can bet that later in the week when we reached Chateau d'Yquem in Sauternes, we most assuredly did NOT spit--we shared a half-bottle with the vintner and then went back to the car to nap before hitting the road back to Paris.
On Mar 21, 2010, at 6:44 PM, Joseph Robertson wrote:
<Snip>
Sandy 
www.sandyandina.com
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5) From: raymanowen
" Roasting to varying degrees of darkness adds another layer of complexity."
[The Goats just got caffeine, and they expressed themselves well- "*Bah!*"]
"Coffee is best 4 to 24 hours after roasting."
This has merit, but I like to accompany the roast on its journey to
maturity. Sounds like Smith quoted some Kenneth Davids scripture in this
article from 2007. We just enjoyed a counter-example to the 'must-be-fresh'
thinking.
 Within the 4 - 24hr window after roasting the Bolivia FTO SHG Caranavi, I
thought I was sitting in the rong pew. What? I thought I caught the 1-lb
roast about right when I stopped it just one crack into 2nd. (The big red
button on the blower motor contactor is for Ray's Thermodyne brake. I never
found the one bean, but there was no number two!)
After three days and six hours, the doubts are erased. The 4 to 24 hours is
certainly not my window for coffee maturity, For the toy roasters, hitting
the "Cool" button is about like calling 9-1-1 after you flick a cigarette in
a fireworks factory, as I've seen in the posts.
Cheers, Mabuhay -RayO, aka Opa!
So many beans- so little time.
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6) From: g paris
Scott:
that's a great question and I never thought about. Wine tasting is somewhat
the same.
ginny
maybe tom will chirp in with
the real swill...
On Fri, Mar 19, 2010 at 1:45 PM, Scott Thund  wrote:
<Snip>
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7) From: =?iso-8859-1?Q?Claus_Th=F8gersen?=
Hi,
Interestingly in beer tasting you are not supposed to spit out but to 
sswallow. The reason given is that you have to taste the bitterness that is 
in the beer. Since coffee also has a bitter component this could be an 
argument for not spitting out. However with 35 or more coffees to taste the 
amount you drink could be too much.
Another discussion is how close we can get in tasting coffee when we are 
just enjoying a cup of coffee in the normal way. We start out with coffee 
that is much too hot if it was in a coffee tasting. And how many here really 
slurp in as you are supposed to.
Currently Drinking a nice Galapagos coffee roasted to fc sunday afternoon, 
but not from SM!
vollowing.

8) From: sci
Swallowing helps. Nasal backdrafts are much stronger after swallowing. Right
after swallowing, it is instinctive to exhale through the nose (it keeps
food and liquids from going down the windpipe). Try to do the opposite
(inhale) and you'll see what I mean. At that moment of slight exhale,
flavors go out through the nasal cavity, pass the olfactory sensors. So, in
effect, one is sniffing out, rather than sniffing in. Flavors, especially
the more ephemeral, stand out. To magnify the backdraft effect, roll the
tongue and exhale through the nose slowly. I'm practicing right now with a
DP Sidamo.
Ivan
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9) From: Tom & Maria - Sweet Maria's Coffee
It's a good point, but I think you can get a retro-nasal effect 
without swallowing (although it would be easier). Also, I would 
probably argue that being over caffeinated would be more of a problem 
with tasting ability than not swallowing would be. I actually find 
the psychological barriers with tasting to be one of the major 
problems: if you are worried about something else, mad, annoyed - 
these are the worst. For me, a lot of cupping is about focusing, 
which is why I always feel more confident cupping at my own table, 
and I think I do best cupping alone too. Cupping is not just tasting 
what is in front of you either; it is leveraging all your experiences 
from your sensorial memory and relating them to the stimulus you are 
presenting yourself. Someone could have an accute sense of smell or 
taste but without experience there is no way to make decisions based 
on that input... in all, the effect of swallowing or not, to me, 
seems really small.   Just complicating the thread a bit. ;-)
Tom
<Snip>
-- 
-Tom
"Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roasting
               Thompson & Maria -http://www.sweetmarias.com     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - info_at_sweetmarias.com
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