A good sip of coffee matters.

Coffee.
of which many of us have become a serious addict, not just for its caffeine, but for that dense, initial flush so strong that it inevitably brings us back to the times of having good companies, of working hard, or simply, of waking up to the sunday tranquility.
In fact, nothing matters more than the nostalgia in the air of coffee. Such is the first and most important key to announcing a good sip.
But of course, one cannot simply find a cup to be outstanding when its smell and taste is awfully off. In terms of the practicals, like wine, the nose and taste is ought to be considered.
A class earlier at La Caféothèque, Paris focuses on such details. The following are the basic extracts.
1. The surroundings of the coffee plant
Like an infant, the growing plant takes in its surroundings. An avocado tree, a mineral-rich river, a field of flower blossoms— its smell and taste are heavily influenced. Sadly, the many packs of coffee beans available today aren’t revealing the unique character of their origins because many coffee manufacturers mix and pack together coffee beans from different regions, in an effort to balance and complicate the character of their coffee.
The Question is: would you prefer staying loyal to one type of bean from a particular harvest so as to know coffee at its most original, un-cosummated form, or to a blend articulated meticulously for the “best possible smell and taste”?
2. The art of coffee roasting
When a coffee bean is roasted, the heat forces the trapped aroma in the bean to be released. Hence, not only is the quality of the bean, but a good roast is also a determining factor to creating a good sip with a wonderful aroma.
A good roast means that the temperature would be just right, as well as the time spent. As to what is “just right,” for each type of bean— that is the knowledge of an expert.
3. Water temperature
92 degree Celsius. Just like tea, adding water that is too hot would exhaust the tea leaves too quickly; whereas water not hot enough would result in the failure of bringing out the full potentials of the leaves.
4. Bon dosage
taste with a spoon—meaning a small but fulfilling sip. Smell the Coffee near the curvature of the spoon half-dipped in. Chew the coffee for its taste. Swallow and wait for the aftertaste.


