DavidoffTasting EventHave you ever thought about sharing your coffee expertise with your friends? The Davidoff Café sommelier gives you insight into the art of shaping your senses for the best. To make your coffee enjoyment a real tasting event you should grind the coffee beans immediately before making the coffee to avoid letting the aromas evaporate. However, you should prepare small bowls with whole, ungrounded coffee beans so as to be able to take the different coffee roasts into consideration. To neutralise the effects of other tastes in the mouth, you should also have a glass of water for each of your guests at hand. For one cup of coffee, you should brew 7-8 g ground coffee with 180 ml cold, pure water, filtered if necessary. For espresso, 40 ml water is sufficient for the same quantity of coffee. The tasting should include several types of black coffee, for example Davidoff Café Rich Aroma, Fine Aroma and Espresso 57. The coffees should be prepared without milk and sugar and tasted warm, not hot. Your eye should pay its full attention to even the smallest coffee bean. Dark roasted, shiny beans are for espresso, while pale beans are used for filter coffee. A dark blend indicates that the beans have been dry-processed, and a pale blend indicates wet processing. Even the froth reveals something about the coffee: A swirling nut-coloured creamy froth, or “crema”, on an espresso is an indication of extraordinarily high quality. Your nose should work as your tongue’s “taster”. It does not only enable you to discern the most subtle nuances of the coffee, it also tells you by the presence of the aroma how freshly roasted the coffee is. Your tongue should help you afterwards to discover the character of the coffee. Sip the coffee, drawing in a little air at the same time: now roll it over your tongue. With a top-class coffee you will feel how the body of the coffee spreads over your tongue, how your palate starts to tingle, how the tip of your tongue differentiates between the various aromas; you will notice the excellent flavour, its smooth finish and its lingering aftertaste. |