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 »  Home  »  Food and Beverage  »  Coffee  »  Coffee 101 - The Art of Good Coffee
Coffee 101 - The Art of Good Coffee




By Yvonne Perry | Published  08/24/2007 | Coffee | Unrated
Yvonne Perry
Yvonne Perry is a freelance writer, public speaker and the owner of Write On! Creative Writing Services based in Nashville, Tennessee. She and her team of ghostwriters service clients all over the globe by offering quality writing on a variety of topics at an affordable price. Yvonne\'s podcast Writers in the Sky is a weekly show about writing and publishing. Her free monthly newsletter is filled with tips about the craft and business of writing. 

View all articles by Yvonne Perry
Coffee 101 - The Art of Good Coffee

The art of making a great cup of coffee comes from choice of bean, how it is roasted and ground as well as how much water is used in the brew. Each of these factors have an effect upon the taste, body, acidity, aroma and balance of each cup.

Definitions of Characteristics:

Acidity: this is a tart fruity, almost \"lemony\" sensation on the tip of your tongue. Also called brightness, it is a highly desirable flavor characteristic. Usually the acidity is best evaluated once the coffee has cooled slightly to a warm/ lukewarm temperature.

Body: this is described as the thickness or the way the coffee feels in your mouth. Some common terms used to describe body include rich, creamy, full, thin, watery, light, heavy, and syrupy.

Aroma: the smell of gases released when the coffee is brewed. Terms used to describe aroma include spicy, wine-like, grassy, musty, earthy, floral, nut-like, or acidic.

Complexity and Balance: Complex coffee includes the presence of a number of flavors that compliment one another. A balanced coffee offers a complex range of flavors that compliment one another, with no one flavor overpowering the other.

Aftertaste: this is the taste sensations left lingering on the tongue after drinking the coffee. It is also related to the body of the coffee, as coffees with a heavier body will typically leave a longer taste in the mouth. Terms often used to describe aftertaste are spicy, sugary, earthy and charcoal.

Mugsy\'s Coffee Company in Clarksville, Tennessee has two types of blends for their regular coffee.

MEDIUM BLENDS:

Wild Thing: Yeman and Ethiopian Harrar

Screaming Eagle: Java Estate, El Salvador and Sumatra

DARK BLENDS:

Charbucks: Columbian and Mexico

An espresso uses less water and a finer grind. Mugsy\'s uses a blend of these four beans to make their superb espresso:

1. Ethiopian yirgacheffe (From Ethiopia)

2. Sumatra (From Indonesia)

3. Java Estate (Also from Indonesia)

4. El Salvador (From El Salvador which is in Central America)

Now, that you are in the mood for a great cup of coffee, why not order some right now? Mugsy\'s Coffee Company will ship directly to your door. Visit Mugsy\'s online at http://www.mugsyscoffeeco.com Sign up for our newsletter and get discount coupons and more great tips on coffee making.


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