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Thread: Taste changes as coffee cools

  1. #1
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    Taste changes as coffee cools

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Now that Im becoming more attuned to detecting taste differences in coffee, Im really noticing the changes as the coffee cools in the cup. Some cups start out a bit strong and become sweeter. Others become more chocolatey as they cool. Some I dont really like the taste when hot but really like it cold (note to self - good for iced coffee). I find myself sipping the last mouthful of a cold cup just to see what it tastes like, where before I became a converted snob Id just throw the remains down the sink.

    Is this becoming an obsession? :-?

  2. #2
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    Re: Taste changes as coffee cools

    I love doing that! It probably means that your palate is just improving.

    Tasting good when cool is thought to be one of the indicators of a high grade coffee when doing traditional cupping.

    Cheers,

    Luca

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    Re: Taste changes as coffee cools

    Some of the coffees Ive been having lately are DEADLY cool. Im loving the straight up Ethiopian Yirg as it cools mmm

    I find a lot of the time I can taste things better as they cool. Especially espresso as a cooling long black.

    Coffee cooled after syphoned is my fave at the moment.


  4. #4
    Senior Member Koffee_Kosmo's Avatar
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    Re: Taste changes as coffee cools

    It also works for Tea
    For many years I have drank my tea on the cooler side especially in the summer months

    KK

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    Re: Taste changes as coffee cools

    Quote Originally Posted by Koffee Kosmo link=1220449207/0#3 date=1220493207
    It also works for Tea
    For many years I have drank my tea on the cooler side especially in the summer months

    KK
    Liptons Iced KK? ;)

  6. #6
    Sleep is overrated Thundergod's Avatar
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    Re: Taste changes as coffee cools

    My wife once asked Campos to make her a cold long black.

  7. #7
    sdg
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    Re: Taste changes as coffee cools

    Spanish "cafe con yelo" (or something like that)

    Hot coffee poured over a half-cup of ice cubes.

    I have asked for this in cafes here on occasion -- "no, I want coffee *on* ice. Not iced coffee". Its good fun ;D

  8. #8
    Senior Member Dennis's Avatar
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    Re: Taste changes as coffee cools

    Funny how some tastes can be universal.

    I believe its popular in Vietnam to use those little stainless steel pots (that I have dozens of), set them on a glass, and watch as the coffee slowly drips through, over an ice cube and condensed milk.

    Tried it...nice ritual, and it tastes great.

  9. #9
    A_M
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    Re: Taste changes as coffee cools

    Quote Originally Posted by Dennis link=1220449207/0#7 date=1220570426
    Funny how some tastes can be universal.

    I believe its popular in Vietnam to use those little stainless steel pots (that I have dozens of), set them on a glass, and watch as the coffee slowly drips through, over an ice cube and condensed milk.

    Tried it...nice ritual, and it tastes great.
    Need more, info... *I would like to have a go at this..
    Opps...

    Is this what you were referring to ?

    Ca phe sua da (Vietnamese style iced coffee)
    · 2 to 4 tablespoons finely ground dark roast coffee (preferably with chicory)
    · 2 to 4 tablespoons sweetened condensed milk (not evaporated milk!)
    · Boiling water
    · Vietnamese coffee press [see notes]
    · Ice cubes

    Place ground coffee in Vietnamese coffee press and screw lid down on the grounds. Put the sweetened condensed milk in the bottom of a coffee cup and set the coffee maker on the rim. Pour near boiling water over the screw lid of the press; adjust the tension on the screw lid just till bubbles appear through the water, and the coffee drips slowly out the bottom of the press.

    When all water has dripped through, stir the milk and coffee together. You can drink it like this, just warm, as ca phe sua nong, or over ice, as ca phe sua da. To serve it that way, pour the milk-coffee mixture over ice, stir, and drink as slowly as you can manage.

    Notes:
    A Vietnamese coffee press looks like a stainless steel top hat. Theres a "brim" that rests on the coffee cup; in the middle of that is a cylinder with tiny perforations in the bottom. Above that rises a threaded rod, to which you screw the top of the press, which is a disc with similar tiny perforations. Water trickles through these, extracts flavor from the coffee, and then trickles through the bottom perforations. It is excruciatingly slow. Loosening the top disc speeds the process, but also weakens the resulting coffee and adds sediment to the brew.
    If you cant find a Vietnamese coffee press, regular-strength espresso is an adequate substitute, particularly if made with French-roast beans or with a dark coffee with chicory. Ive seen the commonly available Medaglia dOro brand coffee cans in Vietnamese restaurants, and it works, though youll lose some of the subtle bitterness that the chicory offers. Luzianne brand coffee comes with chicory and is usable in Vietnamese coffee, though at home I generally get French roast from my normal coffee provider.

    Vietnamese coffee should taste more or less like melted Haagen-Dazs coffee ice cream, while Thai iced coffee has a more fragrant and lighter flavor from the cardamom and half-and-half rather than the condensed milk. Both are exquisite, and not difficult to make once youve got the equipment.

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    Re: Taste changes as coffee cools

    Behmor Brazen - $249 - Free Freight
    Yep, thats pretty much it, though the pots I have dont screw down...they simply tamp down.

    Take a look on our website - for $5.00 each you can buy a few to save on postage.



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