31 May '17, 3pm

Talking About Talking About Taste And Smell With Linguist Ilja Croijmans

What was most important for us was that the coffees were distinct—for example, using a Brazilian and an Ethiopian, both of which have very distinct flavors. We expected this to provide enough opportunity for participants to say interesting things about the smell and the flavor of each coffee. In addition, the coffee had to taste the same on each day, so I would carefully monitor the temperature of the water because this influences taste. We used coffee roasted in exactly the same way for each participant, from the same batch of beans. To achieve this, we worked with coffee roaster Björn Aarts . Also important was for the differences between coffees to be somewhat comparable to the differences between wines. We did this by looking for parallels between coffee and wine production; different grape varieties parallel different coffee varieties, and we used both wines and coffe...

Full article: http://sprudge.com/ilja-croijmans-interview-115849.html

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