Exploring Criticism

What is a critic? It is obvious that all people are lay critics. Everybody has an opinion and can describe their experience with things in their own way. So why should people be concerned with what any professional critic may say? A professional critic gets paid for his/her opinion. It would seem such professionals would have a grasp of language regarding their critiques of products that is more exclusive and educated than the mass of lay persons who use the products being critiqued. Although I am not a professional, I thought it would be interesting to write my own criticism of coffee. I drink it every day and try different varieties, so I have my own opinions. When I was young and rushing to work, I had a cup of what was available to start the day and keep me going. Most people get their coffee from a convenient place and are aware of any taste difference from day to day. People occasionally try something different and can tell others about their experience with another type or brand of coffee. How difficult can being a coffee critic be?

When I google “coffee critique,” I get a brief overview that says it, “involves evaluating a coffee’s qualities like flavor, aroma, acidity, body, and aftertaste, often using a structured scoring system.” What is a coffee’s acidity, its body, its aftertaste? I have never heard a person speak about the acidity of coffee, at least not in daily conversation. “Body” is a general term. Is coffee supposed to have an aftertaste? Aftertaste makes coffee sound like a bad diet cola. I think I should read some of these professional coffee critiques. I haven’t been discussing my coffee experience at a connoisseur’s level. With that said, I’ll try wiring a novice critique.

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Peet's Light Roast, Sun Catcher Coffee

For this Coffee tasting I tried Peet’s, light roast, Sun Catcher coffee. I often search for coffees that are more distinctive than contemporary, familiar flavors. This coffee seems to be commercially evasive (IMO). The package reads, “strawberry jam, citrus, and honeysuckle.” When I open the gourmet pouch and sniff, I shove my nose in to make sure I’m getting a good smell. The smell is good and unique. I think the honeysuckle and jam are new with the coffee scent; they create something I can’t describe. I brew the coffee and fill my cup. When I taste it unsweetened, I get a good, strong, coffee flavor with a light presence on my tongue. There is something going on here. The back flavor of citrus I have become familiar with, it seems to be a redeeming quality in the gourmet coffee market. The honeysuckle piques my interest, it is not strong or defining, but it is there. I like it. Strawberry jam? I don’t taste it. There does seem to be a hint at sweetness. There seems to be an abstracte...

Discussing 3 Coffee Tasting Attributes

As a novice coffee taster, my attention has been drawn to the attribute scale (three bars) on the packages used by Thomas Hammer Coffee. The three attributes of coffee measured by these bars are: roast, body, and acidity. Professional coffee tasters know the intensity of these three attributes and their effects on the way coffee is experienced in consumption. As a novice, I do not. I have made it my duty to try a couple of Hammer’s coffees with different attribute scales and learn what it is professional coffee tasters are experiencing. Before I begin, other novices like me may want to know how these attributes are determined. I have briefly researched these attributes and will go over my discoveries here. The first attribute is “roast.” There are many ways to roast coffee. A large drum roaster using heated air is commonly used in commercial coffee roasting. The three most common levels of coffee roasting discussed are light, medium, and dark. When coffee is roasted, the beans wi...

Thomas Hammer Signature Blend Coffee

With this tasting, Thomas Hammer Signature Blend, emphasis is on the three attributes graphed on the package: roast, body, and acidity. In my previous article (blog post) I went over my understanding and research of these attributes and how they contribute to a coffee’s overall flavor. To better understand how these attributes affect the way coffee flavor and tasting are experienced, I have purchased not only Hammer’s Signature Blend but also Hammer’s French Roast. Comparing the graphs on these two coffees shows that Signature Blend rates the three attributes nominally at their mid points while French Roast rates roast and body at max, and acidity at bottom. For this critique, I have tried Hammer’s Signature Blend. When I opened the package, I shoved my nose in and took a big sniff. The scent has a very enjoyable coffee smell. It is not overpowering and is very clean, and I had to smell it a couple of times because I enjoy it. For my first cup, black and unsweetened, I was pleasa...

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