Speaking Coffee: Beginner Tips from Robyn
An editorial piece by Robyn Barchen (Marketing).
You're at a fancy brunch with friends: gluten-free mini waffles, locally foraged berries, homemade jams. The whole spread looks like it belongs on Pinterest. And then suddenly, the familiar aroma fills the air: coffee. A taste of home in a cup.
But this moment quickly turns sour ... there's no cream or sugar in sight! You realize: these are coffee snobs. Words like "natural" or "full-bodied" are being thrown around like food at a middle-school cafeteria. But what do they even mean?
Fear not. I want to equip you. Just like you've learned to use the words "terroir" or "fruit-forward" around wine, this can be your go-to lexicon for coffee.
- Bold: This is the #1 word to throw around for coffee. Like the taste? Say bold. Not your style? Say bold.
- Full-Bodied: While referring to a coffee that is well rounded, this word can become quite versatile if you say it with confidence. (Only for coffee, of course. I would not suggest calling the host "full-bodied").
- Balanced: As long as it tastes like coffee to you, this is a solid word to throw into the mix.
If it tastes ___, say ____:
- Burnt, say dark roast.
- Sour, say citrus.
- Dirt, say earthy.
For the Brave:
- Plush: Meaning the body of the coffee, the weight of it on your tongue feels good. You're not likely to get questioned on it, but you might get some strange looks. Stay strong, you've got this.
- Spicy: Referring to the taste of spices, not a hot taste. Be careful, you might get asked what spice you're tasting. (When in doubt, go with cloves).
And of course, if you're the one hosting the brunch, pick up a package of our coffee. We put the flavour notes right on the front. Think of it as your cheat sheet for talking coffee!