You will listen an interview to a coffee-taster
talking about a typical coffee-tasting session (Part 1) and the
basic kinds of coffee (Part 2).
The professional coffee-taster who is
being interviewed uses a wide range of words to describe taste,
so pay attention to them. Click the speaker and listen carefully to
the first part of his talk while you check the audio transcription.
Erm the coffees - we have about seventy cups set out here on a
circular table er and the circular table will turn so that I can sit
on a stool here in front of the spittoon and er the, the coffees
will turn slowly and we can taste one at a time and I can split in -spit
into the spittoon.
You don't swallow the coffee when you're tasting it?
We don't swallow the coffee because we'd soon fill up er ... we, if
we're tasting all day. So there are seventy cups on this table and
on the table behind me there can be another seventy cups and so we
would soon fill up. So that is why we spit.
Do you know what you're tasting?
Er we, we know what broad type of coffee it is. We don't know from
what country it comes from and we don't know who the supplier is, we
don't want to be influenced by things like that. Erm, we just know
the category of, the general category of coffee, and we ha - in the
middle of the table, the circular table, we have a standard, er
three bowls of coffee that come from the same bag every time, so
that we always has a, have a benchmark er for take - comparing the
What, what has decided what these three cups
are, that you - your standard?
That standard we, we, we select very carefully.
Erm we choose it very carefully because that represents the
company's standard for the next six months, and so we select it
Are you trying to find coffees that taste the
same or as near as possible, is that the idea?
Coffee - coffees are a natural product and they
never taste quite the same, er, s - but they need come quite close
to it, we use that really as a guide er and then we have er, er, we
have four different categories into which we place the coffee
according to what we find. When we taste we use a spoon and we put
the spoon into the coffee like this and then suck it and spit it out
erm, the idea being that you create a sort of rainstorm inside the
mouth so that all the, the fine volatile aromatics reach the
olfactory bulb behind the nose. It's not absolutely essential, you
do have to do that when you're tasting coffee but it whe - if we
have a difficult decision to make it just makes it a little easier
to really register what, what is there.
What do you mean by 'creating a rainstorm'?
Well, we draw air in across the top of the
coffee, the spoonful of coffee, so that you get little i droplets
flying about inside the mouth ... I'll I'll do it again so that, so
that, you can you can hear and see what, what I'm doing.
After listening to the first part of the coffee-taster's
interview, choose the best alternative (TRUE
or FALSE) from the menu. Finally,
check your answers.
The tasters must swallow the coffee they are tasting.
The tasters need to know where the coffee they are tasting comes
The tasters shouldn't know the name of the supplier.
The tasters compare the coffee they are tasting with a standard.
The coffees the tasters select taste exactly the same as the
One way of tasting coffee more easily is to draw air into the mouth
with the coffee.
¿Mi café favorito? ¡¡¡ El
Colombiano !!! En la página siguiente escucharás la
segunda parte de esta interesante entrevista ...