This blog post has been written by Ben Ratner, co-owner of LiB’s Marketplace in Salem, Ohio. Ben has extensive experience in food and wine, and has been working in the coffee profession since opening Lib’s with is wife Lindsay. We are proud to partner with LiB’s in bringing you this outstanding class, taught by Ben himself to help us all expand our enjoyment of our food and drink. Without further ado:
When you enjoy coffee are you drinking it or tasting it? The difference is subtle but measurable. Most people looking for a quick pick-me up may fall into the “just drinking” category while those looking to experience something more; a connection with their coffee, land more on the tasting side of things.
In specially coffee we are always striving for that something extra. It could be learning more background or production info, that season’s particular weather, anything to allow us to feel more connected to the cup and the lives of those that made it possible to get from a farm to your belly.
Perhaps sometimes we lose the most important factor in coffee. Behind the specifics in climate, growing region, processing methods, bean elevation, the name of the farmers first born and so on…the most important thing being; is it delicious and tasty?
After we have qualified a coffee as delicious, does it stop there? Of course not! We need to know why that cup stands out, and as coffee professionals we need to be able to explain to a guest of our café, or orderer on our online shop, and in some ways insure the type of experience they will have after making a purchase. Similarly, it’s a coffee professional’s job to be able to pick out flaws on the production side before adding a specific bean to the offering list so they know if it will properly represent the shop that will be presenting it to the consumer.
Here is where sensory evaluation comes into play. Your palate is like a muscle, and it takes practice to teach our brain and sensory systems to work together to pick out regional notes and flaws a like.
This is where Branchstreet Coffee Roasters, LiB’s Market and you come into the picture! We are partnering up for an awesome intro into sensory perception workshop to take place at Branchstreet on May 21, at 3:00pm. We will discuss how to start making connections between your sensory systems that will get you on the path to being a better perceiver in general which will lead to having a more enriched experience in life not just coffee tasting because these skills will make it possible to feel that much more connected to the things we consume.
As humans on this journey called life, our memories and experiences will last a lifetime. Join us to make some memories and get the ball rolling on becoming a better taster. Those wishing to get started and those looking for a refresher or if you just want to be sure you’re fully enjoying the things you consume and squeezing every last drop from life! Join us.