Is the perfect palate possible?

[Dimal]

Re: Is the perfect palate possible?

Wonderful response HD and beautifully described [smiley=tekst-toppie.gif],

Mal.

[GrindOnDemand]

Re: Is the perfect palate possible?

Hey HD - great response! Very insightful - your thoughts have made me re-think the way I should perceive my own question. Youre right, the more I taste of different SOs & blends roasted in varied ways, the more I realise the complexities intrinsic to the bean.

A nasty cold Ive had for the past 2 weeks inspired my question - my tastebuds have subsided into hibernation. Accordingly drinking coffee has been a rather bland experience . So it got me thinking about the whole palate thing, & how it works.

However, bear in mind that youre female - your tastes will always be more refined than me being a mere male!

Ta again for your personal take on things.

[HD]

Re: Is the perfect palate possible?

However, when I read of the wonderfully descriptive feelings/taste sensations that CS roasters have experienced with various SOs, then their blending ventures, it makes me wonder whether one is born with radar-like taste-buds that can isolate & identify differing sensations in the bean - or does it come with a helluva lot of personal roasting/tasting/comparing notes/blending % differences ...

IMVHO I believe in palate work, and the:
1) ability to identify; and
2) the speed of retrieval
of aroma, taste, flavour and other sensory (eg. body and mouthfeel) perceptions continually develop and improve with deliberate and disciplined cuppings, note-taking and committing to memory. Its about building your sensory database, and practice not only adds to the database, but strengthens the synaptic pathways to enable quick retrieval. After all one isnt born with the memory of the scent of oranges.

Can the palate become so refined/discerning (like a sommelier with the grape) that that talented someone who blind-tastes a blend can detect with probability the regional bean origins & % differences.

Maybe...but my experience with coffee has been that its a wonderfully evolving and ever-changing entity, everytime I try to second guess or make assumptions, it always finds a way to stump me, so I just dont (make assumptions) anymore. Even if I do guess, and I get it right, for what purpose have I committed that exercise for other than for the joy of guessing.

If such was possible, then surely successful commercial blends could easily be replicated by the astute home-roaster with an extremely mature palate?

In my experience, things are a lot more complex, and those with astute palates will either want to improve on a commercial blend or develop their own blend thats better and fresher. Most often commercial blends are developed with consistency in mind, and often great heights of sensory possibilities are sacrificed for the sake of consistency. This is where the home roaster enjoys a lot more privelege - their endeavours are to satisfy theirs and their friends and families palates and thus have more leeway in developing blends that are out-of-this-world as far as that collective of palates are concerned. Finally, in my experience, those with astute palates will often attempt to (and often with ease) develop their own successful blend rather then copy an existing one.

I often enjoy other peoples blends.

Just my $0.02.

Cheers
HD

[nunu]

Re: Is the perfect palate possible?

Its all about training. If youre familiar with certain flavour characteristics, you can easily pick them out through experience.

You cant say it tastes like blueberries if youve never had them before...

[GrindOnDemand]

Just a thought thats been nagging me recently ...

Im not roasting my own yet (very soon, soon, soon :) but over the past couple of years have tried & tested various SOs from a variety of boutique roasters. I have a 3 way trial - espresso, long black, then flat white & jot notes on the way. Must say my palate has a long way to go with detecting the nuances/subtleties/complexities in an SO as an espresso - I start to taste differing flavours/start-finish palate-hits better with the long black experience. Ta to this forums contributors for suggesting common elements of certain SOs, you DO start to taste them! (bit of psychology happenin there methinks )

However, when I read of the wonderfully descriptive feelings/taste sensations that CS roasters have experienced with various SOs, then their blending ventures, it makes me wonder whether one is born with radar-like taste-buds that can isolate & identify differing sensations in the bean - or does it come with a helluva lot of personal roasting/tasting/comparing notes/blending % differences ...

I realise that an SO has intrinsic qualities that can be modified through altering the roasting process - i.e. higher temp/withdrawing earlier than SC etc. But my question is this?

Can the palate become so refined/discerning (like a sommelier with the grape) that that talented someone who blind-tastes a blend can detect with probability the regional bean origins & % differences.

If such was possible, then surely successful commercial blends could easily be replicated by the astute home-roaster with an extremely mature palate?

Any thoughts out there??

Tony