A short taste guide

t’s all very well talking about taste. But drinking good quality coffee is an experience so intense that it involves almost every sense, even those you wouldn’t expect. Because a simple cup arouses pleasant feelings that we are often not even aware of. And yet, if we sip attentively, we are able to catch many of its organoleptic properties, that vary according to the blend with which it is prepared.

  • Appearance. Appreciate its dark, deep colour, which infuses strength and energy. But look above all at the rich froth that covers it: it can be smooth and impenetrable, or spotted like a leopard skin. This depends on the way in which the beans have been roasted.
  • Aroma. The aroma given off by a good cup of coffee is one of the small pleasures of everyday life. It is enveloping, intense, and can have various tones that go from hazelnut to chocolate or dried fruits. Close your eyes, breathe in the fragrance and you will experience a broad range of sensations.
  • Feel. The mouth also plays an important role when you drink coffee: the right temperature, but also the right density of the liquid are appreciated by the lips and by the palate, which are more able in this way to sense the taste that is unleashed.
  • Taste. This is generally thought to be the most important aspect of this sensory experience, but our taste buds in fact only recognize sweetness, bitterness, acidity and saltiness. A good coffee sees a predominance of bitter taste with a very light touch of acidity: these, together with the olfactory stimuli (aroma), are the notes that define and identify the quality of the drink.

Now it’s your turn: taste a Trombetta coffee, concentrating on each of the senses involved, and you will see that this simple everyday experience can become an essential moment of delight.