Tasting Notes: Cuvée Sumatra as Brikka

Some quick tasting notes taken on my iPod touch while drinking a cup of Brikka coffee made with triple-picked Sumatra Mandheling beans from Cuvée Coffee Roasters.

These notes aren’t meant as descriptions of the exact aromas and flavours I got from that cup. They’re more “analogical,” “impressionistic,” “inspired.” Kind of an “artist’s interpretation” of the cup instead of a careful organoleptic assessment. I personally don’t even trust my palate as much as some other people do. But my palate (and nose, especially) can make me have some of those pleasant experiences I so crave as an ethical hedonist.

The beans were already quite old. I did a few other Brikka pots with them in the past few days and some cup were very tasty. But this cup was the most interesting one so far. I think I was able to dial in the right grind for those beans at this point. Because of the way I “season” my Brikka, I think the quality of this cup can have a positive influence on my next cup.

Here goes…

  • Espresso-like
  • Cherry
  • Mole/cocoa
  • Complexity
  • Persistent
  • Less in flavours
  • Roasted hazelnut
  • Body
  • Refreshing chicoree finish
  • Bit meaty, broiled steak
  • Hershey chocolate syrup
  • Waffles
  • Spices (not quite cinnamon)
  • Faint grassy, herbal
  • Bit rugged (taste sensation)
  • Some watery corners despite body
  • Fleeting jasmine flower
  • Thin layer of char
  • Diner pepper shaker

About enkerli

French-speaking ethnographer, homeroaster, anthropologist, musician, coffee enthusiast. View all posts by enkerli

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