How do you like your coffee?
Espessopedia is committed to making it as easy as possible for you to discover your perfect coffee and we pride ourselves on offering a very personal service.
Some people like a strong coffee, others less so. It is surprising that a dark roast doesn’t necessarily mean a stronger coffee. Now for the science bit, the Specialty Coffee Association (SCA) measures brew strength in terms of “total dissolved solids (TDS) but, when you taste something, your brain will reference this against previous tastes and flavours to determine whether or not you consider it to be strong.
At Espressopedia, we believe that, like fine wine, coffee is complex and that strength is just one element of the overall taste experience. Afterall, you wouldn’t choose your wine based purely on the percentage of alcohol, would you? What our customers tend to have in common is that they want a coffee that packs a punch in terms of aromas and flavours and not just strength.
To better meet your expectations, we rank our coffees using an “intensity” meter which is determined by three factors: roast degree, grinding size and persistence on the palate. This is displayed as a rating (marks out of 10) on the new style packaging that is being introduced. To help guide your choice, our website also contains honest customer reviews of individual coffees and whether you’re looking for something “full and rounded” or “dark and bitter” or caffeine free, Nick, your personal coffee merchant, is always happy to provide you with individual advice. Or why not pick up a sample pack for your own tasting session?
The SCA provides the clearest definition of what a “strong” coffee is : a cup with a high percentage of total dissolved solids, but it is clear that the word “strong” means different things to different people.
What about you? Do you agree with the SCA definition? Or do you have your own understanding of what makes coffee strong?