DavidoffDegustationThe Davidoff coffees should be prepared without milk and sugar and tasted warm, not hot. The nose should work as tongue’s "taster". It does not only enable to discern the most subtle nuances of the coffee, it also tells by the presence of the aroma how freshly roasted the coffee is. Afterwards the tongue helps to discover the character of the coffee. The coffee has to be sipped with drawing in a little air at the same time: now it has to be rolled over the tongue. With a top-class coffee the body of the coffee spreads over the tongue and the palate starts to tingle. The tip of the tongue differentiates between the various aromas; the excellent flavour, the smooth finish and the lingering aftertaste become noticeable. During a tasting a sommelier pays special attention to the 4 parameters of body, acidity, aroma and flavour of the coffee that are essential for describing the impressions of his senses and determining the characteristics of the coffee. The viscosity of a coffee is described as its body. The composition of the coffee is defined by qualities such as fullness, heaviness, lightness, milkiness or wateriness, according to how it feels on the tongue. Acidity – not to be confused with bitterness – is an extremely desirable quality in a coffee, because it makes it lively and sharp: it brings vibrancy, just as carbonation brings vibrancy to water. The acidity of the coffee can be felt on the outer edges of the tongue, and it brings a sensation of dryness to the palate. The aroma of the coffee is detected through highly sensitive smell receptors in the nose, which help to discern flavours such as floral, fruity or wine by our palate. So the sense of smell, which allows tasting sweet, sour, salty and bitter, does the groundwork for the palate. |