For the final installment of the Hammer Coffee tasting, regarding the three attributes graphed on their packaging, I try Thomas Hammer’s French Roast Coffee. As stated in my previous article (post), French Roast is graphed as having maximum roast and body with minimal acidity. To understand the three attributes of tasting coffee, roast, body, and acidity, I will compare Hammer’s French Roast with their Signature Blend. Hammer’s Signature Blend graphs roast, body, and acidity as moderate. Upon opening the bag of Hammer’s French Roast, I am pleasantly surprised with a very rich coffee smell. There is nothing nutty or any dryness suggestive about it. In my opinion, I could say nothing about the roast from its scent. It is somewhat like moist soil in a cedar grove. The taste of Hammer’s French Roast is very smoky. Like the tasting notes, it has a smoky, cedar aura. It does remind me of cedar burning on a campfire. When drinking my second cup, with sweetener added, I get a bold new flavor. ...

  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...