When you are entertaining it is important that you serve the right wine. Still many of us serve coffee at a dinner party or luncheon. You should be familiar with the language of coffee. Fragrance is a word that describes coffee’s freshness. Fragrance of a particular blend of coffee is released from the coffee is roasted and then ground. It is not the same as ‘aroma’.
The word ‘aroma’ describes the scent of the bean when water is passed thru the bean during the brewing process. Different brewing processes while produce a different aroma even from the same coffee beans. Common ways to describe aroma include delicate, bold, or moderate.
When you use the word “body “you are describing the finished coffee product. You are describing how the brew feels in your mouth. The coffee may leave a rich feeling in your mouth or taste watery. Generally, the body of coffee is described as full bodied, medium, or light bodied. A full bodied cup of coffee is what most coffee drinkers are going for. The texture of the coffee is rich and leaves a taste on the toque when swallowed.
The ‘acidity “of a brew is another aspect of taste that confessors use to describe how a particular coffee tastes. It does not surprisingly refer to the ph level of the coffee. Roasting the coffee is the process that determines what amount of acidity is present in a certain brew. A light roast may be a coffee that has a bold bite to it, but a light body.
The three qualities of aroma, body, acidity, determine the overall effect the coffee brew has on the taste buds of the drinker. The core flavor of the coffee is also determined by where the coffee is grown. Different soil and moisture levels in the growing process determine different flavors inherent in the bean.
Coffee is grown in tropical areas when rainfall and soil can support trees. Three major areas of coffee production are Latin America, Africa, and Asian-Pacific area. Each area produces a different kind of coffee bean with a different core flavor. You can pick certain types of beans and brews based on what you are serving your guests.
Latin American beans tend to have a thin body and nutty flavor. Latin American coffee tends to produce a moderate aroma. Most Latin American coffee blends leave no after taste in your mouth. Latin American coffee ins best served with light foods and deserts. If rich food is served with a Latin American brew the brew may taste excessively watery to the drinker. Latin American coffee compliment s nutty flavored breads and muffins. It is also noted to go well with chocolate, but not with a cheesecake or rich mousse
African coffee beans are bold and leave a lingering taste. Because African beans produce a very bold and hearty aroma they make an excellent ice coffee. The bean does not taste watered down when it encounters ice. African coffee brews go best with summer dessert that features any kind of berry or citrus fruits. They go wonderfully with light pastry crust and are definitely great with fruit cups or any kind of fruit pie of any sort.
Beans from the Asian -Pacific rim have the heaviest body over other beans. They are a rich and intense flavored bean whose core flavor will rest on the toque of the coffee drinker. This is an excellent brunch coffee as it goes well with almost every type of breakfast bread. This coffee also pairs well with meals where hearty meat dishes are served. It is the coffee of choice to serve with cheese cake and other desserts that utilize heavy cream.
The coffee you choose should complement the overall feel of your meal.. Light summer fare can be served with an African blend. A light winter luncheon with white meat sandwiches and light cheeses goes nicely with a Latin American blend. A full out prime rib dinner with sauced side dishes goes best with an Asian -Pacific rim blend. If you are serving a mixed menu then the choice of coffee should be based on dessert as this is the time most of us offer coffee to our guests.