Tasting coffee is not something only for the professionals within the industry. Enjoying the hundreds of different tastes, flavors, and methods of drinking coffee is something of an art. It is definitely something that anyone who enjoys coffee should take part in, and will most definitely enjoy it. The cupper not only tastes and but also smells the aroma while taking in the flavor, body, acidity, along with the finish of the coffee.

The whole experience must be taken into consideration. There are often a plethora of different subtle notes and hints that need to be taken in. The professional setting of cupping and tasting coffee can be achieved at home with a very simple set up.

It is essential to star the process with a large supply of fresh and filtered water. Poor water quality can diminish the quality of the coffee. Water absorbs different elements from the environment that it is in and can become stale. It is recommended that soft water is not used because of its high sodium content. Then a tray that holds small glasses or cupping bowls can be used.

It should hold about a dozen. Then it is essential to have a wide variety of different spoons and measuring devises. The most necessary element of the process of course is the coffee.

The water should be boiled and the beans freshly ground to the correct grind dependant upon the filter and machine. However, if the grind for the filter and coffee drip or one cup coffee brewer or maker is unknown, the coffee can be ground at different levels of fineness and then the correct grind can be found when the coffee is then tasted using the different grounds. Once the coffee is prepared it should be allowed to steep for a couple of minutes before tasting. The coffee can either be filtered or it can be let to settle and then spooned out.

The first thing to do is to smell the coffee. The aroma should be taken in and enjoyed. This takes some concentration to try and decipher what elements can be detected. Then taste the coffee. This is done by taking the coffee in over the entire tongue.

It is then held there for a few seconds and then spit out. Then it is the coffee's entire profile that is determined. For instance try to determine whether the coffee was acidic or smooth or did it have a woody or winey taste, and also whether the body was full or delicate. Coffees are incredibly varied and so many different elements exist within one kind. However, looking at the different locations, methods, and environments that coffee is grown in, the variety is not surprising. When tasting coffee it is important not to be shy.

It is important to taste coffee from all around the world from several different countries. It is hard to pin down which countries produce specific types of coffee, but there are some common ones. Kenya is known for its darker coffees while Colombian typically has a more floral taste, which is different still from the Yemen Mocha which is quite winey. There is also a very specific roasting scale. Coffees vary in roasts from very light to very dark. The darkest of course being Espresso.

To achieve the best taste from the coffee it is important to determine which grind suits your coffee maker. The same bean can also be roasted differently, so determine which coffee you like as well as the roast. The typical measurement when making coffee is about two tablespoons per every six ounces of water. Although everyone does like it made specific to their own tastes. The water should be very close to the 200 degree Fahrenheit mark; although, the water temperature can be changed specific to certain recipes.

The coffee's profile contains several different elements which should be taken into consideration. First is the level of acid. The acid is the tartness or the tingle that is felt on the sides of the tongue. The level of acidity often depends on the aging process. Then there is the aroma. The aroma is the scent or the vapors that the coffee gives off.

Third, there is the bitterness. The bitter taste of coffee comes from the caffeine as well as the quality of the bean. The bitterness is detected at the back of the tongue when the coffee is whirled around the mouth. Then there is the body of the coffee. The body is how thick or light the coffee feels in the mouth. There is also the nuttiness, although some coffees have no nuttiness at all.

This is said to be a characteristics of low quality beans. There is also a sharpness found with some coffees although, this is very close to the level of acidity. Regardless of what your favorite coffee might be, try and experiment with different methods and flavors. Coffee tasting is most definitely an ultimate experience.

Johnathan Bakers often edits articles on news similar to one cup coffee machines and reviews of single cup coffee makers. You can see his articles on one cup coffee brewer over at http://www.coffee-espresso-maker-tips.com .