Coffee represents a universe as exciting as it is sublime, especially when you realise that months of hard work, effort and countless elaborations along the entire supply chain condense the essence and purity of a product into a few moments of pleasure. In those few seconds when we smell, taste and drink our coffee, a […]
Having an olfactory memory is a fundamental prerequisite considering that we remember smells much more than an image or sound and that these olfactory memories can remain within us for many years. In fact, smells bring to mind moments lived together with their emotional weight, underlining this emblematic Proustian phenomenon, which is probably due to the proximity of the olfactory system
LANGUAGE AND MEMORY — OUTLINES OF NEUROPHYSIOLOGY Read More »
The sensory perception system remains one of the most fascinating topics to deal with as it constantly influences our emotions and the conditions of our daily lives. As for the perception linked to tasting, and more specifically, that of espresso, the most exciting thing is the range of aromatic nuances perceptible through the nose, which precisely represent the first
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(a technique to prepare for tasting) Evaluating a cup of coffee requires concentration regardless of whether it is done by an expert or a novice. In fact, many times, the same expert can be confused by a whole series of phenomena, better known as psychological and physiological errors, which inevitably compromise the success of the
HOW TO EXPAND YOUR PERCEPTIONS FOR TASTING Read More »
Coffee in the academy / The visual examination a first step to understanding the feeling of coffee inside the mouth. Marco Bazzara I have the honor of starting with you this sensory journey into the beautiful world of coffee by beginning with our sense of sight, which is the sense that we rely on in
A FIRST STEP TO UNDERSTANDING THE FEELING OF COFFEE IN THE MOUTH Read More »
Our mouth feels a range of perceptions connected to mechanics and movement. The first sensation connected to the tactile sphere that we feel when drinking a coffee is the heat sensation, i.e., a heat normally felt due to the extraction temperatures, which are actually very high. The same thing happens when we eat something too warm, thus, jeopardising the tactile
A MATTER OF MECHANICS Read More »
The majority of people think that in the action of drinking a coffee, the most important thing is to identify the typical features of “strong taste” and “intentionally roasted aroma”. However, this is a backwards-looking vision, and probably also a little old, about what characteristics a coffee should have. On the other hand, in the
A TACTICALLY TACTILE COFFEE (because density and body are worth it!) Read More »
Flavour represents an uncharted area, where single perceptions blend in a mixture of tastes, scents and touch. It is by far the most difficult feature to assess: flavour constantly hides its secrets, so much that its definition is mostly an exclusive prerogative of the taster. It is indeed processed in its taste, tactile and aromatic
MIND THE FLAVOUR – A DESCRIPTION OF SENSORIAL INTERACTIONS Read More »
