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Discussions > Espresso > blends > Tasting espresso...  
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aljawo
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Posted Fri Nov 27, 2009, 11:53am
Subject: Tasting espresso without getting coffee-drunk
 

Hi CGs,
  I am wondering if the only way to try several shots when experimenting with blends and grindings etc, without getting a dose of caffeine large enough to stay awake for a week, is to gently spit the coffee to the sink as the wine tasters do. Is that enough though ?

Thanks !
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JasonBrandtLewis
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JasonBrandtLewis
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Posted Fri Nov 27, 2009, 12:02pm
Subject: Re: Tasting espresso without getting coffee-drunk
 

Yes.

You will absorb some caffeine, in the same way that wine tasters -- even through they have spit all 200 samples -- will absorb some alcohol, but it would be very much in the grand scheme of things.

 
A morning without coffee is sleep . . .
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aljawo
Senior Member


Joined: 18 Sep 2009
Posts: 91
Location: Montreal
Expertise: I love coffee

Espresso: Rancilio Silvia
Grinder: Baratza Virtuoso
Vac Pot: Bialetti Brikka
Posted Fri Nov 27, 2009, 12:05pm
Subject: Re: Tasting espresso without getting coffee-drunk
 

Great..! First night I got my machine, trying to setup the correct grinding and only having one sip per cup I got slightly slept at 4 AM !!!  lol !!

thanks again Zin !
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mcKoffee
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mcKoffee
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Posted Sat Nov 28, 2009, 12:41am
Subject: Re: Tasting espresso without getting coffee-drunk
 

JasonBrandtLewis Said:

Yes.

You will absorb some caffeine, in the same way that wine tasters -- even through they have spit all 200 samples -- will absorb some alcohol, but it would be very much in the grand scheme of things.

Posted November 27, 2009 link

Are you saying the caffeine effect would be minimal? Have you ever done any serious espresso tasting?! Last Sunday afternoon I spent 1.5hrs pulling and tasting 36 shots of 6 different beans. While attempting to only taste, spitting out and rinsing with first plan water then sparkling water between tastes, let me asure you I was HIGHLY OVERLOADED at the end, both palate fatigue wise and caffeination wise.

 
miKe mcKoffee aka Mike McGinness
www.CompassCoffeeRoasting.com
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JasonBrandtLewis
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JasonBrandtLewis
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Posted Sat Nov 28, 2009, 7:28am
Subject: Re: Tasting espresso without getting coffee-drunk
 

Mike, the effect would have been a lot more pronounced if you swallowed . . .

However, it also depends upon each individual's sensitivity.  Everyone will absorb some, but some people absorb more through their tongue and palate than others.  Thus, after 200+ wines, some people have a serious buzz (and noticeable B.A.C.); others will not.  I have only done a "serious" coffee tasting once.  My comments are based upon years of formal wine tasting/judging, not coffee.  

Then again I am not a medical doctor, and my presumption is that absorption by mouth is absorption by mouth, regardless of what potentially absorptive molecular compound we're discussing.

Cheers,
Jason

 
A morning without coffee is sleep . . .
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mcKoffee
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mcKoffee
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Posted Sat Nov 28, 2009, 9:30am
Subject: Re: Tasting espresso without getting coffee-drunk
 

Well duh the effect of drinking 36 double shots would have been a lot more pronounced, that is an understatement!

Likely coffee cupping or tasting is more analogous to wine tasting in it's effects than espresso tasting. There's a big difference between coffee cupping and espresso tasting with the later presenting more challange. It's much more difficult to effectively spit and cleanse the palate espresso tasting because of the much greater viscosity.

 
miKe mcKoffee aka Mike McGinness
www.CompassCoffeeRoasting.com
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Jmanespresso
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Posted Sat Nov 28, 2009, 12:30pm
Subject: Re: Tasting espresso without getting coffee-drunk
 

mcKoffee Said:

It's much more difficult to effectively spit and cleanse the palate espresso tasting because of the much greater viscosity.

Posted November 28, 2009 link

And because it tastes so good!

 
Follow Your Bliss

Coffee makes your constantly overcome your prejudices and re-evaluate your own "received wisdoms" when it comes to judging cup flavors. -Tom Owen, SweetMarias
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mcKoffee
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mcKoffee
Joined: 29 Dec 2001
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Location: Vancouver WA USA
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Espresso: VBM DD, Bricoletta, Audrey,...
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Posted Sun Nov 29, 2009, 1:12am
Subject: Re: Tasting espresso without getting coffee-drunk
 

Jmanespresso Said:

And because it tastes so good!

Posted November 28, 2009 link

NOT necessarily when you're working on roast profile and/or blend development and subsequent test shots with various parameters! Some are way definitely not good...

 
miKe mcKoffee aka Mike McGinness
www.CompassCoffeeRoasting.com
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davethebrewguy
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davethebrewguy
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Posted Wed Dec 2, 2009, 7:40pm
Subject: Re: Tasting espresso without getting coffee-drunk
 

I'm not so sure that spitting is the best idea when tasting coffee, it may be OK with wine but this is not the case with some other beverages. A good example would be beer tasting. Beer can not be adequately tasted without swallowing because the bitterness from the hop acids is tasted primarily with the receptors at the very back of the tongue. Spitting beer would keep the beer from being interpreted by these receptors and bitterness could not be judged accurately. Wine generally does not have a bitter component that needs to be evaluated so spitting is OK. Coffee does not have the same bitterness that most beers have, certainly nowhere near what is found in a good Imperial IPA, but I have to think that there may be some bitterness in some coffees that might go unnoticed if the coffee is spit out.

Come to think of it. I'll bet the QC people at *$ spit. ;)
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mcKoffee
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mcKoffee
Joined: 29 Dec 2001
Posts: 856
Location: Vancouver WA USA
Expertise: I live coffee

Espresso: VBM DD, Bricoletta, Audrey,...
Grinder: Major,SJ, Rocky,...
Vac Pot: Gold Royal Balance
Drip: When it rains...Aero,...
Roaster: USRC3k,CCR HT, Behmor, Cafe...
Posted Wed Dec 2, 2009, 8:41pm
Subject: Re: Tasting espresso without getting coffee-drunk
 

Spitting out the coffee is the normal procedure when cupping coffee. Not speculation. Ask any coffee professional. It's a mandatory part of the procedure else would be impossible to do the cupping necessary to evaluate the number of coffees necessary.

 
miKe mcKoffee aka Mike McGinness
www.CompassCoffeeRoasting.com
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