Tasting coffee is something nearly anyone can learn to do, and is not only for coffee professionals. The trick is to practice by using comparative tastings and to taste different aspects of each coffee individually and as a whole. In the beginning, many people will take a sip (or slurp) of a nicely brewed coffee and become frustrated when they try to identify and describe various flavors and aspects of the coffee; acidity, sweetness, body, aroma, mouthfeel, etc. Below are a c

When you process coffee beans to decaffeinate them, you inherently change the structure of the bean, and this impacts how it needs to be...