La Taza Habla

The Cup Don’t Lie: Old-School Roasting, No Screens—Just Senses

Step inside the roastery with Don Cox, "The Bald Guy," on this experimental episode of La Taza Habla, as he takes you on a sensory and scientific journey through the coffee roasting process. Discover the magical transformation of green coffee beans into the rich, aromatic brew you love. Don demystifies the complex interplay of conduction and convection heat transfer, tracing the historical evolution of roasting from open fires to modern drum roasters. Learn how the vital Maillard reaction creates depth of flavor and listen for the exhilarating sound of first crack, a pivotal moment in specialty coffee development. With 20 years of expertise, Don shares his unique approach to honoring the labor of coffee growers, emphasizing intuition and connection over rigid formulas. This episode isn't just about how coffee gets roasted; it's about what it feels like, a true "bean to cup" adventure for your ears and your mug. Tune in to deepen your appreciation for every sip.

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Guess the coffee that I roasted and it's on me.  Just put your best guess in the comments and the first five individuals to get a bag of fresh roasted coffee!  Here is a little help:  go to the website and look over our list of coffees.  I will tell you that it was not a decaf, espresso, Brazil, or Rwandan.

5 Takeaways 

1. Roasting is a Blend of Art & Science: While scientific principles like conduction, convection, and chemical reactions (Maillard, endothermic, exothermic) are crucial, the roaster's intuition, sensory experience (smell, sight, sound), and human judgment are equally vital to achieving a great roast.

2. The Maillard Reaction is Key to Flavor: This complex chemical reaction, occurring when beans turn from yellow to light brown, is where the vast majority of coffee's desirable flavors and aromas are developed. Skipping or rushing this phase results in bland coffee.

3. "First Crack" is a Critical Milestone: This audible popping sound signifies a major exothermic reaction where vapor and gases burst through the bean's outer layer. It's a key indicator for roasters to gauge progress and sweetness development, guiding decisions on roast completion.

4. Heat Transfer Methods Matter: Early roasting involved direct conduction (metal to bean). Modern drum roasters combine conduction (drum heating beans) with convection (hot air enveloping beans) for more even and controlled roasting, enhancing overall flavor development.

5. Honoring the Bean is Paramount: The ultimate goal of a roaster isn't just to turn green beans brown, but to honor the hard work of those who grew the coffee, highlight its historical flavor profile, and ensure the quality in the cup reflects its origin.

3 Questions 

1. What aspect of the coffee roasting process surprised you the most after listening to this episode?

2. Do you have a personal "sensory feedback" system you use for other foods or drinks? Share your experiences!

3. Before this episode, what did you imagine happened to coffee beans during roasting? How has your perspective changed?

Glossary

Conduction: The transfer of heat directly from one object to another. In coffee roasting, this refers to heat moving directly from the hot metal of the drum to the coffee beans. (e.g., sitting around a campfire; heat moves from metal to bean)

Convection: The transfer of heat through the movement of fluids (liquids or gases). In coffee roasting, this refers to hot air enveloping the coffee beans for even heating. (e.g., think a hairdryer; hot air now envelops the bean)

Cooling Tray: The mechanism in a roaster where roasted coffee beans are immediately dropped after the roast is complete to rapidly cool them and halt the roasting process.

Drum Roaster: A type of coffee roasting machine that uses a rotating drum to heat and tumble coffee beans, typically combining both conduction and convection heat transfer. (e.g., in the eighteen hundreds, you have drum roasters arriving in Europe)

Endothermic Reaction: A chemical reaction that absorbs heat from its surroundings. In coffee roasting, this phase occurs early on as heat is put into the green beans to prepare them for later transformations.

Exothermic Reaction: A chemical reaction that releases heat. In coffee roasting, this is prominently observed during "first crack," where the bean structure breaks down and releases energy, moisture, and gases.

First Crack: A critical stage in coffee roasting, characterized by an audible "cracking" sound (like popping popcorn or an old typewriter). It signifies an exothermic reaction where moisture and gases forcefully escape the bean, causing it to expand.

Green Beans: Unroasted coffee beans, in their raw state, before any heat has been applied.

Maillard Reaction: A complex chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. In coffee roasting, this crucial phase is where the bean develops depth, aroma, and complex flavors, transitioning from a pale yellow to light brown. (e.g., this phase that we're in is really where the magic happens)

Roaster's Choice Brown: A term used to describe the point at which a roaster decides to stop the roast, based on their sensory evaluation (smell, sight, taste, feel) rather than a fixed temperature or time, reflecting their expertise and desired flavor profile.

Trier: A small, specialized tool inserted into the face of the roasting drum. It allows the roaster to extract a small sample of beans during the roast to visually inspect their color, smell their aroma, and gauge their development. (e.g., my friend, my guide through this whole process as I'm roasting right now is the trier)

Vapor Wedge: Refers to the moisture inside the coffee bean turning to steam during roasting, which creates pressure that eventually "blows through" the cellular structures, leading to the audible "first crack."

Part 3: Processing & Flavor: From Fruit to Cup

Welcome back to La Taza Habla, the podcast where we bring you 20 years of specialty coffee stories! In this insightful episode, we crack open the fascinating world of coffee processing and uncover how it transforms a humble fruit into the incredible coffee flavor you love in your cup. Ever wondered about the journey from farm to flavor? We go back to the origins, long before espresso and baristas, to understand the critical steps that give your coffee beans their distinct character. We'll explore the major coffee processing methods – Natural, Washed, and Honey – breaking down the "how" and "why" behind each, and revealing their unique impact on aroma, body, and taste. We also delve into the experimental realm of Controlled Fermentation. From the sun-dried traditions of Ethiopia and Yemen to the innovative techniques perfected in Costa Rica and Colombia, discover the secrets of coffee drying and coffee fermentation. Tune in to truly understand the differences in coffee processing methods and how they lead to those amazing flavor variations that make every bean to cup experience unique.

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• Fresh Roasted Coffee delivered to your door: Bald Guy Brew Coffee Roasting Co.

5 Takeaways:

1. Coffee processing is essential for flavor development. Just like pecans need to be removed from their shells, coffee fruit requires specific processing to unlock the desired flavors, ranging from fruity and vibrant to clean and balanced.
2. The "Big Three" methods are Natural, Washed, and Honey. Each approach (leaving the fruit on, washing it off, or leaving some mucilage) significantly impacts the final taste profile, making them distinct experiences for your palate.
3. Natural processing often leads to fruitier, sweeter coffees. By drying the entire coffee cherry with the fruit intact, fermentation occurs, allowing the fruit's sugars and flavors to infuse the coffee bean, resulting in a complex and often heavy-bodied cup.
4. Washed processing yields clean, uniform, and predictable flavors. This water-intensive method removes all fruit layers before drying, leading to a consistent and bright cup where the inherent qualities of the coffee bean truly shine through.
5. Honey and Controlled Fermentation offer unique, nuanced flavor profiles. Honey processing strikes a balance between natural and washed, creating inherent sweetness and distinct notes. Controlled fermentation, often involving added yeasts or anaerobic environments, pushes the boundaries of flavor, producing experimental and sometimes polarizing tastes.

3 Questions:

1. What's your favorite coffee processing method and why? Do you prefer the wild fruitiness of a natural or the clean clarity of a washed coffee?
2. Have you ever tasted a honey processed or controlled fermentation coffee? What unique flavors did you experience?
3. Before listening, what did you think was the biggest factor in coffee flavor? Did this episode change your perspective?

Coffee Processing & Flavor Glossary

Want to deepen your coffee knowledge? Here are some key terms from this episode to help you speak the language of coffee processing and flavor!

• Anaerobic Processing: A method of coffee fermentation that occurs in a sealed, oxygen-deprived environment. This can create intense and sometimes polarizing flavors.
• Cherry: The fruit of the coffee plant, typically red or yellow when ripe, which contains the coffee "bean" (actually a seed) inside.
• Controlled Fermentation: An experimental processing method where specific yeasts or microbes are introduced to the coffee cherries (often in water) to create targeted flavor profiles through fermentation.
• Depulper: A machine used in coffee processing (especially washed and honey methods) that mechanically removes the outer skin and pulp from the coffee cherry.
• Dry Process (Natural Process): A coffee processing method where the entire coffee cherry is dried intact, often on raised beds or patios, allowing the fruit's sugars and flavors to infuse the bean during fermentation. Also known as Natural Process or Fruit Dried.
• Fermentation: A natural process involving microorganisms (like yeasts and bacteria) that break down sugars in the coffee fruit, creating acids and flavor compounds that contribute to the final taste of the coffee.
• Honey Process (Pulp Natural): A processing method where the coffee cherry's skin and some of its pulp are removed by a depulper, but a significant amount of the sticky, sugary mucilage is left on the parchment before drying. The amount of mucilage left and drying conditions can lead to different "colors" (white, yellow, red, black honey), influencing flavor. It's named for the sticky feel of the bean, not for bee honey.
• Mucilage: The sticky, sugary layer that surrounds the coffee bean (parchment) inside the coffee cherry, located between the pulp and the parchment. It's key in honey and washed processing.
• Natural Process: See Dry Process.
• Parchment: The thin, papery layer that encases the coffee bean after the fruit and mucilage have been removed or dried. It's typically removed before roasting.
• Pulp: The fleshy, fruity layer of the coffee cherry surrounding the mucilage and bean.
• Raised Beds: Elevated drying structures (often mesh or bamboo) used to dry coffee cherries or parchment. They allow for better air circulation and more even drying than patio drying.
• Wet Process (Washed Process): A coffee processing method where the skin, pulp, and mucilage are mechanically removed from the coffee cherry using water, followed by drying of the clean, parchment-covered beans. Also known as Washed Process or European Processing.
• Washed Process: See Wet Process.

Part 2: The Coffee Plant: Nature's Blueprint for Flavor

In this captivating episode of La Taza Habla, Don "Bald Guy" Cox delves into the surprising parallels between the humble apple and the intricate coffee plant, revealing how nature's blueprint dictates the extraordinary flavor journey from farm to cup. Unpacking the core elements of the flavor equation—terroir, plant, processing, and roasting—listeners will gain a profound appreciation for the specialty coffee in their mug. Discover fascinating facts about the sheer diversity of Arabica coffee varieties, especially from Ethiopia, and learn how each coffee plant yields just a small amount of roasted coffee bean annually. The episode also provides an in-depth look at the anatomy of a coffee cherry, breaking down the four crucial layers that contribute to your daily brew's taste. Don explores modern innovations like F1 hybrids and the unique characteristics of peaberry coffee, offering a deeper understanding of what makes certain beans truly special. Tune in to uncover the hidden influences behind your coffee's complex profile and enhance your "bean to cup" experience.

For a limited time, get this entire Process & Discovery set for just $36.00. Follow Link to Website:  Process & Discovery: Taste How Flavor is Made  Uncover a spectrum of flavors with four 8 oz bags of meticulously chosen coffees—a special collection designed to help you taste the incredible impact of different processing methods in preparation for our deep dive into "Coffee Processing" in next week's episode.   Order now to ensure your coffees arrive in time to taste along. 

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5 Takeaways

1. The Flavor Equation is Key: Coffee flavor is a dynamic result of "Terroir + Plant + Processing + Roasting," highlighting the many factors that contribute to what's in your cup.

2. Plant Variety as Nature's Blueprint: The specific variety of the coffee plant acts as its inherent blueprint, predetermining the spectrum of flavors that can potentially develop in the coffee bean.

3. The Coffee Cherry's Hidden Layers: Understanding the four crucial layers of a coffee cherry (exocarp, mesocarp, mucilage, and endosperm) reveals how each contributes unique aromatic compounds, sugars, acids, and complexities to the final brew.

4. Vast Genetic Diversity: Ethiopia alone is home to an astonishing 10,000 unique Arabica varieties, showcasing the immense, often untapped, genetic resources available within the world of coffee.

5. Peaberries Offer Focused Flavor: Peaberry beans, a natural mutation where only one seed develops, are highly valued for their smaller, denser, and rounder shape, often yielding a more vibrant and concentrated flavor, especially when complemented by processes like the washed method.

3 Questions

1. How has this episode changed your perception of the phrase "bean to cup"?

2. Have you ever tasted a peaberry coffee? Share your experience and whether you noticed a difference in flavor focus.

3. What's one "fun fact" about coffee from this episode that surprised you the most?

Glossary

Anatomy of a Coffee Cherry

Exocarp (The Skin): The outer layer of the cherry—protects the fruit
and holds key aromatic compounds.
Mesocarp (The Flesh): The sweet, juicy fruit layer. Contains natural
sugars and acids that influence body and brightness.
Mucilage (The Honey Layer): A sticky coating around the bean that
ferments during processing and helps create flavor complexity.
Parchment (Endocarp): A papery shell that protects the bean and
regulates moisture. Essential for safe storage and drying.
Endosperm (The Bean): The seed of the coffee plant—contains flavor precursors activated during roasting.
Silver Skin (Testa): A thin, papery layer around the bean. Most flakes
off during roasting, but can influence roast evenness and flavor clarity.

Coffee Terms to Remember

Species: The big family (Arabica, Robusta)
Variety: Natural types within species (Bourbon, Typica)
Varietal: Coffee from a single variety
Cultivar: Human-bred varieties for specific traits

Coffee Varietal Quick Reference Guide

Typica: Clean, sweet, classic (like Red Delicious apples)
Gesha/Geisha: Floral, tea-like, jasmine notes (like Honeycrisp apples)
SL28: Bright acidity, clean finish (like Granny Smith apples)
Catimor: Hardy, disease-resistant, less nuanced (like Crabapple)
F1 Hybrids: Engineered for resilience + flavor (like Cosmic Crisp apples)

The Flavor Equation
Terroir + Plant + Processing + Roasting = Flavor

Fun Facts

Coffee "beans" are actually seeds
Peaberry beans are rounder and denser than regular beans and occur in only 5% of the harvest
Coffee plants can live 40+ years but peak production is earlier and produce 1-2 lbs of roasted coffee.
120+ coffee species exist in the wild
Most commercial coffee comes from just a handful of the 10,000 Ethiopian varieties
Only 2 species (Arabica & Robusta) dominate global market
Ethiopia has 10,000 unique Arabica varieties

Part 1: The Flavor of Place: How Soil, Sky, and Slope Shape Your Coffee

Ever wondered why one specialty coffee tastes bright and citrusy, while another from the same country is deep and chocolaty? The secret is coffee terroir—the unique "taste of place" that gives every bean its character. In this episode, we unpack the science and story behind coffee flavor, exploring how every cup is a direct reflection of its coffee origin.

Join us for a journey from bean to cup as we introduce the "Four S's" framework: Soil, Sky, Slope, and Story. We travel to a coffee farm in Costa Rica to understand how nutrient-rich volcanic soil and shade-grown practices create complexity. We'll explore how climate, altitude, and even the direction a slope faces (aspect) influence a coffee cherry's development. This episode demystifies terms like high-grown coffee and explains why the land, and the people who work it, are the true artists behind the coffee you love. Forget the buzzwords; this is the real story of how the farm gets into your cup.

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• Travel the World from Your Kitchen Table: Bald Guy Brew Coffee Roasting Co.

5 Takeaways

1. Terroir is the combination of place and people. It’s not just an abstract concept; it’s the tangible influence of soil, climate (sky), and geography (slope), all guided by the farmer's wisdom (story).

2. Great coffee starts in the dirt. Nutrient-rich volcanic soil allows coffee plants to develop deeper roots, which absorb more complex minerals and directly translate to more complex flavors in the cup.

3. Altitude equals time. Higher altitudes have cooler temperatures, which slow down the ripening of coffee cherries. This extra "hang-time" allows the fruit to develop more sugars and intricate flavors.

4. Not all sides of the mountain are equal. The direction a slope faces (its aspect) determines how much sunlight it gets. That small difference in daily photosynthesis can be the deciding factor in a coffee's quality and taste profile.

5. Understanding flavor is a journey. It’s okay if you can’t taste all these differences at once. Learning to identify the nuances of terroir is a skill developed over time, cup by cup.

3 Questions

1. Have you ever tasted two coffees from the same country that were completely different? What were they, and what did you notice?

2. The episode compares coffee soil to garden tomatoes. What's a food you've had where you could clearly taste the difference "good dirt" makes?

3. After listening, will you pay more attention to a coffee's altitude or processing information when you buy it? Why or why not?

Glossary of Terms

Technical Term	In Plain English	Why It Matters
Terroir	Growing Environment	The unique combination of soil, weather, and slope that gives a coffee its specific character.
High-Grown	Mountain-Grown	Coffee grown at higher, cooler elevations develops more slowly, resulting in sweeter, more complex flavor.
Aspect	Slope Direction	Which way the hillside faces. A slope getting morning sun might produce a different-tasting coffee than one getting afternoon sun.
Volcanic Soil	Nutrient-Rich Dirt	This soil is packed with minerals that the coffee plant absorbs, directly adding to the complexity of its flavor.
Las Pintas	Weather Wisdom	The traditional farmers' practice of observing the first 12 days of January to predict the weather for each month of the coming year.

Part 4: The Flavor Jigsaw – Unlocking the Science of Taste (Series Finale)

Join us on La Taza Habla as we shatter a long-held myth about taste: the "tongue map" is wrong! In this compelling episode, we conclude our miniseries with "The Flavor Jigsaw: Unlocking the Science of Taste" we dive into how your sense of taste truly works, beyond the sweet-sour-salty zones you were taught. Discover how your 10,000 taste buds regenerate every two weeks, constantly reshaping your perception of specialty coffee and every bite you take. We explore the intricate dance between your olfactory system (smell) providing the "colors" and your tongue delivering the fundamental "shapes" of flavor – the five basic tastes: sweet, salty, sour, bitter, and umami. Through vivid analogies, from a chili cook-off to diverse BBQ styles across different origins and their impact on personal preference, you'll understand how your unique experiences shape your flavor perception. We also break down the crucial role of mouthfeel in bringing clarity to your coffee experience. This episode is essential for anyone looking to deepen their appreciation for bean to cup flavor and become a true flavor puzzle master.

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• Travel the World from Your Kitchen Table: Bald Guy Brew Coffee Roasting Co.

5 Takeaways

1. The "Tongue Map" is a Myth: Forget everything you learned about specific taste zones on your tongue. Your entire tongue works in concert to perceive all five basic tastes – sweet, salty, sour, bitter, and umami.
2. Your Taste Buds Constantly Renew: Every two weeks, your taste buds completely regenerate! This explains why your taste preferences can shift or why food tastes different when you're sick.
3. Flavor is a Jigsaw Puzzle: Your sense of smell provides the "colors" and intricate patterns of flavor, while your tongue gives you the fundamental "shapes" (the basic tastes). Both are essential for a complete flavor experience.
4. Taste is Deeply Personal: Your individual history, cultural background, and expectations, influenced by the "place" where food originates, significantly shape your perception and preference for flavors. There's no single "right" way to taste.
5. Mouthfeel Clarifies Flavor: Beyond taste and smell, mouthfeel (body, texture, temperature, and astringency) provides crucial clarity to your flavor perception, influencing how you experience and appreciate coffee and other foods.

3 Questions:

1. Beyond the five basic tastes, what aspect of mouthfeel (body, texture, temperature, astringency) do you find most impactful in your coffee experience?
2. How has understanding the tongue map myth changed the way you approach tasting specialty coffee or other complex flavors?
3. If you could create a "flavor jigsaw" for your favorite coffee origin, what "colors" (smells) and "shapes" (tastes) would be most prominent?

Gustation Activity

Pour one cup of each: green tea, 2% milk, and chocolate milk.  Take a sip of each, take a moment to feel the perceived “weight” of the liquid in your mouth.

 

Chocolate - Milk chocolate, 80% dark chocolate, and 90% extra dark chocolate.  Have someone break off a small piece of each and put them in a small cup, unmarked.  Then with your eyes closed, taste each one and describe the taste and order of percentages.

Glossary:

Here's a glossary of key terms from your "The Flavor Jigsaw: Unlocking the Science of Taste" episode, designed to provide clear and concise definitions:

Astringency

A drying, puckering, or rough sensation in the mouth, often experienced with strong tea, unripe fruits, or red wine. It's a tactile sensation (mouthfeel) rather than a basic taste, often caused by compounds that bind to and precipitate proteins in saliva.

Body (in coffee/food)

In the context of coffee or other beverages, body refers to the perceived weight, thickness, or viscosity of the liquid in the mouth. It contributes to the overall texture and richness of the drinking experience.

Chili Cook-Off Analogy

This analogy highlights the subjective nature of taste and how personal preferences, influenced by upbringing and expectations, guide flavor evaluation. It also demonstrates palate fatigue, where prolonged tasting can diminish sensory sensitivity.

Five Basic Tastes

The fundamental taste qualities detected by the tongue: sweet, salty, sour, bitter, and umami. Each is perceived through specific receptors distributed across the entire tongue, working together to form a complete flavor picture.

Sweet: The taste of sugars, like in honey or ripe fruit. It signals energy.

Salty: The taste of salt, like in pretzels or soy sauce. We need it, but too much isn't good.

Sour: The taste of acids, like in lemons or vinegar. It can be tangy and refreshing.

Bitter: Often a strong taste, like in coffee or dark chocolate. It can sometimes signal something's not good to eat, but can also be enjoyable.

Umami: A savory, meaty, or brothy taste, like in mushrooms or aged cheese. It adds depth and richness.

Flavor

The full, holistic perception of a food or drink, resulting from the complex interplay of taste (what the tongue detects), aroma (what the olfactory system detects via smell), and mouthfeel (oral sensations like texture and temperature). It's the complete "flavor image" or "puzzle" assembled by the brain.

Maillard Reaction

A complex chemical reaction between amino acids and reducing sugars that occurs when food is browned. It's responsible for the distinctive savory, sweet, and complex flavors and aromas found in roasted meats, baked goods, and roasted coffee.

Mouthfeel (Oral Somatosensation)

The tactile sensations perceived in the mouth, distinct from taste or smell, which contribute to the overall flavor experience. This includes attributes like thickness (body), texture (smoothness, grittiness), temperature, and astringency. These sensations are primarily detected by the trigeminal nerve.

Olfactory System (Smell)

The sensory system responsible for detecting odors. It plays a crucial role in flavor perception, contributing 80% or more of what we perceive as "flavor" by providing the "colors" and intricate patterns to the "flavor jigsaw."

Place, Person, Preference Breakdown

A framework for understanding how flavor is shaped by individual experience:

• Person: How individual factors like genetics, age, diet, and cultural upbringing influence unique taste perception and preferences.
• Place: How culinary traditions, climate, available ingredients, and historical factors in specific regions shape distinct flavor profiles and "expected" taste balances.
• Preference: The combined effect of cultural norms, learned associations, and inherent food characteristics that form an "ideal" or "expected" taste profile for a given food.

Role of Memory and Expectation (The "Picture on the Puzzle Box")

The concept that the brain actively influences taste perception through "top-down processing." Our past experiences and ingrained memories create an anticipated "flavor image," guiding how we interpret new tastes and determining if a flavor "fits" our internal expectations. This is crucial for both identifying food and avoiding danger.

The Tongue Map Myth

The widespread but incorrect belief that different areas of the tongue are solely responsible for perceiving specific basic tastes (e.g., sweet at the tip, bitter at the back). Modern neuroscience has debunked this, showing that all taste buds across the entire tongue contain receptors for all five basic tastes.

Part 3: Unlocking the Secrets of Smell: From Matches to Memory to Coffee

In this intriguing episode of The Nose, we delve into the fascinating world of our olfactory system and its profound impact on our lives. Discover how old-timers used a simple box of matches as a tool to clear the air, and why certain scents can instantly transport you back to childhood memories, like the aroma of freshly baked cookies. Explore the essential role of smell in human survival throughout history, from detecting danger in Neolithic times to enhancing cinematic experiences in the 1950s.

Join us as we unravel the mystery of how your olfactory system begins its work long before your first breath, shaping your flavor perceptions and emotional connections. Learn about the twin pathways of smell, orthonasal and retronasal, and how they come into play every time you enjoy a cup of coffee. This episode will change the way you think about scents, memories, and the profound connection between smell and taste.

• Share Your Story and Comments: Leave us a voice message using SpeakPipe
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• Travel the World from Your Kitchen Table: Bald Guy Brew Coffee Roasting Co.

5 Key Takeaways :

1. Your Olfactory System is Primal and Powerful: It's not just for enjoying nice smells; it's deeply wired for survival, memory, and emotion, influencing you even before birth.
2. Smell is the Gatekeeper of Flavor: Much of what we perceive as "taste" is actually aroma detected by our olfactory system, especially through retronasal olfaction when eating or drinking.
3. There are Two Distinct Ways to Smell: Orthonasal (sniffing directly) gives you the initial "fragrance," while retronasal (aromas from your mouth to your nasal cavity during/after a sip) provides the deeper "aroma" and flavor complexity in coffee.
4. Coffee Offers a Two-Part Scent Journey: The "fragrance" of dry coffee grounds is different from the "aroma" released when hot water meets the grounds and when you taste it. Paying attention to both enhances appreciation.
5. You Can Train Your Nose: Understanding the mechanics of smell allows you to consciously engage your olfactory system, improving your ability to discern and enjoy the nuances in specialty coffee.

3 Questions:

1. What's a coffee aroma that instantly transports you to a specific memory or place? Share your story!
2. Have you ever noticed the difference between the fragrance of dry coffee grounds and the aroma once it's brewed? What changes did you perceive?
3. Have you ever been caught off guard by a smell in your coffee—something unexpected, yet unforgettable? What was it?

Olfactory Activity

Want a firsthand demonstration of how powerful your sense of smell really is? Grab a few flavored jelly beans and a science buddy.

1. Close your eyes, pinch your nose, and hold out your hand.

2. Have your partner place a jelly bean in your palm (no peeking!).

3. Still keeping your nose pinched, pop the jelly bean in your mouth and start chewing.

4. It’ll taste like nothing more than sweetness… at first.

5. Now, release your nose about a third of the way through—and get ready. Suddenly, the true flavor (peach? popcorn? cotton candy?) will rush in.

That dramatic shift? That’s retronasal olfaction—your nose and brain working together to decode flavor once scent is reintroduced. It’s a simple, fun way to experience just how much we rely on smell to truly taste.

Glossary

Coffee-Specific Terms

Fragrance
The smell of coffee before brewing—light scents released from dry grounds.

Aroma
The smell released during and after brewing—the full coffee experience.

Volatile compounds
Scent molecules that easily become airborne and reach your nose.

Core Anatomy Terms

Olfactory system: Your body’s complete smell detection network—from nose to brain.

Olfactory receptors: Tiny "smell detectors" in your nose that catch scent molecules.

Olfactory bulb: Your brain's "smell processing center" that sorts and sends smell signals.

Nasal cavity: The hollow space inside your nose where smell detection happens.

Limbic system: The emotional control center of your brain that links smells to memories and feelings.

 

Part 2: What Makes Coffee Good—And How Do They Know?

Join La Taza Habla as we embark on a fascinating 20-year journey into the world of specialty coffee, challenging deeply ingrained notions of "quality." This episode unpacks the intriguing paradox between objective quality, like that of a well-made knife, and the often subjective, performative "quality" applied to coffee. We explore how global definitions of excellent coffee are frequently excluded from mainstream narratives, often due to market leverage. Discover how terms like "ethical," "direct trade," and "sustainable" can sometimes mask power imbalances in the bean to cup journey, leading to farmwashing and greenwashing. From coffee origin to coffee roasting, we scrutinize whose voices define "quality" in the specialty coffee industry and ask: can we redefine quality to be more inclusive, embracing context, culture, and community beyond cupping scores and café aesthetics? This episode promises to shift your perspective on what "good" coffee truly means.

• Share Your Story and Comments: Leave us a voice message using SpeakPipe
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• Travel the World from Your Kitchen Table: Bald Guy Brew Coffee Roasting Co.

5 Takeaways:

1. Objective vs. Subjective Quality: Unlike a knife, where quality is objectively measurable (e.g., metallurgy, durability), coffee "quality" is often subjective, performative, and heavily influenced by cultural and market biases.
2. The "Quality" Illusion in Coffee: The coffee industry markets "quality" as an objective standard (e.g., numbers, labels, "specialty" badges), but it's largely defined by Western preferences and buyer gatekeeping, ignoring diverse global understandings.
3. Excluded Voices: Many cultures have their own discerning definitions of good coffee, but these are frequently excluded from mainstream conversations due to a lack of market leverage, not insight.
4. Structural Power Imbalance: Those who define coffee quality are typically buyers, roasters, and marketers, not the growers, cultural stewards, or non-Western consumers, leading to practices like farmwashing and greenwashing.
5. Rethinking Quality: True "quality" in coffee should be re-evaluated to be more expansive, informed by context, culture, and community, moving beyond narrow cupping scores or café aesthetics.

3 Questions:

1. How has your personal definition of "quality coffee" evolved, especially after considering the episode's insights on subjectivity and cultural bias?
2. Can you think of other products or experiences where "quality" is marketed as objective but is, in fact, highly subjective or culturally influenced?
3. What steps do you think consumers can take to better understand the true origins and definitions of coffee quality, beyond marketing labels?

Glossary:

1. "Farmwashing": Using misleading imagery of happy farmers or ethical practices to hide unfair labor conditions or exploitative trade.
2.  "Greenwashing": Exaggerating environmental claims or presenting misleading eco-friendly information to appear more sustainable than a company truly is. 
3. "Q-Grader Certification": A professional certification for coffee tasters, signifying a high level of sensory evaluation skill. Q-graders learn a standardized system to assess coffee quality based on specific attributes like aroma, flavor, acidity, and body. 
4. "Cupping Session": A standardized method for evaluating coffee quality, where tasters systematically assess roasted coffee brewed in specific proportions, usually in a series of cups. 
5. "Cup Score": A numerical rating given to coffee during a cupping session, based on a standardized scoring sheet. A higher score typically indicates more desirable characteristics according to the cupping protocol. 
6. "Roast Profile": The specific roasting process a coffee undergoes, which impacts its flavor, aroma, and body. Different roast profiles (e.g., light, medium, dark) highlight different characteristics of the bean.

 

Part 1: If Coffee Could Talk, What Would It Say?

Have you ever wished you could understand the story behind your daily coffee? In this episode, we journey from a sun-drenched coffee farm in Costa Rica's Valley of the Saints to a bustling Zocalo in Mexico to explore a profound idea: "La Taza Habla" - The Cup Speaks. Host [Don Cox], drawing on 20 years in the specialty coffee industry, shares a transformative moment with a coffee farmer that changed how he tastes coffee forever. This isn't about technical cupping notes; it's about learning how to listen to your coffee.

Discover a simple yet powerful framework to unlock the rich narrative hidden in your mug. We explore how to identify a coffee's personality—is it safe or spunky?—and connect its flavor to your own memories, colors, and food experiences. This episode is the first in a special series on how to taste coffee, designed to help you move beyond just sipping and start a real conversation with your brew. Learn to recognize the coffee flavor story from farm to cup and develop a deeper appreciation for your specialty coffee.

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• Travel the World from Your Kitchen Table: Bald Guy Brew Coffee Roasting Co.

Key Takeaways

1. Your Coffee Has a Personality: Think beyond flavor notes. Is your coffee adventurous and "spunky," or is it comforting and "safe"? Framing it this way instantly connects you to its character.

2. Flavor is Tied to Memory: The aromas and tastes in your cup can transport you. Let your mind wander to a place, a person, or an experience. This personal connection is a key part of the coffee's story for you.

3. Use Your Existing "Flavor Vocabulary": You don't need to be a professional taster. Your everyday experiences with food—like cinnamon rolls, toast, or berries—are a rich library for describing what you're tasting.

4. Listen Actively: Just like learning a new language, tasting coffee requires you to slow down, pay attention, and focus. This simple shift can transform your experience.

5. There Are No Wrong Answers: Your interpretation of a coffee's color, personality, or associated memory is uniquely yours. This approach is about personal discovery, not objective analysis.

Start your conversation with these four questions:

1. Do you like your coffee safe or spunky? 
2. Does it remind you of a place or experience?
3. If this coffee were a color, what would it be?
4. What food does this remind you of?