My last post on this generated some amazing comments, for which I am very grateful. Â It has also meant I’ve been talking about and thinking about the change in flavour when coffee cools quite a lot recently.
Something dawned on me – I can’t think of another beverage that goes through such a huge change. (And I’m very much open to suggestion here!) Â Sure, wine breathes and changes, tea changes as it cools but you don’t get this massive shift in flavour, taste and mouthfeel that some great coffees can offer. Â This is something unique and enjoyable about brewed coffee.
So why don’t we talk about this more? Â This is interesting! I don’t mean amongst ourselves as an industry, but to customers. Â While it does get harder to notice with the addition of condiments, it still seems like a relatively easy promise to make that you can be confident will come true. Â It has been something I’ve been talking to people more about, and while they may not always agree with me about exactly how the coffee changes (also a good thing) – they do always remark at how much it changed.
Could we use this better, as an industry? Â To those who drink coffee at home – is that change in flavour an enjoyable part of the coffee experience, or merely something that happens in the background while you drink your delicious coffee?