The Coffee Spectrum

FRESHNESS YOU CAN SEE AND TASTE

This is what happens when you brew wilderness coffee minutes after you grind. Need a grinder? Snag one here
What happens when you take the best quality coffee on the planet, roast it, grind it, then sip it? Some might call it magic. It's something that ground coffee off-the-shelf can never give you. 
A true coffee experience consists of tastes and Aromas.

HOW TO GET THE MOST OUT OF YOUR COFFEE

1) Brew the same every time
We at wilderness roasters recommend grinding beans then brewing rapidly after. As soon as you grind, you have only a small window before all the taste and aroma the beans contain fades.
If you're a purist, do a pour over. We almost always brew this way in the Beanery, and it can be an inexpensive, low-tech, simple way to bring out the best flavors in a coffee. If you're new to pourovers, check out our step-by-step guide to making pour over coffee.
Or, if you're really wed to some other method like an aeropress or french press, stick to that method. We always say that the brew method is secondary when you consider the real impact of a) clean water, b) fresh beans, and c) a consistent grind on a great cup of coffee.
Also: DON'T USE SUGAR OR CREAMER.
See the freshness with your eyes. As seen in our Pour over & French Press videos the freshness should be visible normally in foam. The foam is Fres CO2 gas escaping holding in flavor. If you're not seeing that in your standard cup of coffee it's because it's more than 30 days since it was roasted.
2) Involve Your Nose

Taste isn't just about your tongue. The perception of flavor is the result of our body's chemosensation system, in which olfactory and gustatory (smell and taste) inputs converge. You'll automatically engage your sense of smell when you drink, but we recommend specifically pausing to "smell the roses" at a few specific moments:

•Smell the whole beans
•Smell again post grind
•If you're doing a pour over, inhale the bloom (first wetting of the grounds)
•Prior to your first sip, tilt your cup over the bridge of your nose and inhale

All of these will smell slightly differently, but they'll warm up your brain to get a much fuller set of sensations from the coffee.


3) Evaluate Your Sips

There are a few agreed-upon ways to look for what's going on in your cup of coffee. Although there are roughly double the number of taste-influencing compounds in coffee as in wine, identifying flavor doesn't require any kind of special license! Just look for the following:

Sweetness. Can you perceive specific kinds of sweet tastes, such as brown sugar, molasses, honey, or caramel?

Acidity. Also known as "brightness", look for tastes like citrus, blueberry, lemon, strawberry, or even flavors like watermelon and tomato. Note that acidity isn't the same as acidic, which is a measure of pH, and not a question of taste.

Body. While brew method often bears on the weight of a coffee in your mouth, different beans and roast profiles definitely feel differently in the mouth. Does the coffee feel rich and heavy, light, watery, smooth?

Cleanliness. A really under-appreciated aspect of taste is what happens after you swallow. Harsh coffees can linger, often with a singular flavor (which can be acidic, bitter, smokey, etc.), while cleaner coffees leave your palate feeling neutral. The latter is a prized aspect of great coffee, and can often be directly influenced by the roasting method.

In the end, taste is highly personal, but by starting to think about what you're drinking, it should help you get a better feel for quality, and point you in the right direction for what you love. Remember that this can change over time! I used to go crazy for fruit-forward Ethiopian and Kenyan roasts, but have since become a sucker for any medium roast with caramel notes.


4) The Signature of a Great Cup

When we evaluate the quality of a roast, there are a few things we look for, especially in coffees that are rare, exotic, or just plan costly.

Is there a complex layering of flavor? Are there taste notes that play well with one another in harmony? Think about the complementary interplay between baker's chocolate and caramel, versus an earthy background with odd hints of citrus, as two counter examples.

What's the timing of the tastes? In my experience, great coffees often have a sequence of two or three sets of flavors. A one note coffee can be tasty, but truly great coffees, like great stories, will often have a compelling beginning, middle and end.

For me personally, the single greatest marker of a great coffee is what happens to the flavor over time, as temperature changes. Great coffees invariably get more and more interesting--and tasty--as they cool. If you lose a few degrees and start to taste bitter, you're not in a good place. In fact, people often shy away from cold coffee for two reasons, both appropriate for drinking stale or bad coffee: when a drink is super hot, our palate literally can't taste as much (this hides defects like tar, bitter, or sour tastes), and as it cools, the flavors get ever less appealing.