I’m currently pursuing my BA degree in Hospitality Entrepreneurship in Switzerland and would like to ask you for help with my last project at school, which is entitled “Understanding the coffee consumer in coffee shops across Switzerland – perceived value, behaviour and purchasing motivators”. It’s a short survey, which answered by Swiss residents will help me complete my studies. I would love if you help me out and fill it in!
You can access the survey through this link
Oh, yes we had fun. There were a lot of people, coffee and beer in the perfect proportions.
The competition started off with 9 heats from which there were 9 people continuing to the next round, then 3 people and then bam! The final was between Felix Hohlmann (team Basel) – runner up barista at the championship this year, Kai Keong (team Zurich) – last year’s aeropress champion and Etienne Rat-Patron (team Geneva) – who took part in Brewers cup this year. I really liked the fact that people from all over Switzerland took part in it, it gives the impression that there area lot of coffee people in Switzerland.
Our new (and old) aeropress champion is Kai Keong from Bear Brother’s and Cow! Congrats! He goes to Seattle for the world championship! Good luck Kai!
Suddenly it’s this time of the year when everybody looks back and tries to see what have they done through the past 12 months. For the past year I’ve reached my goal – I went to many coffee events and met many coffee people. I made a lot of connections and a few but really valuable relationships. And I’m not done yet, with that difference that next year will be dedicated to me learning and developing skills. More knowledge, more skills, more confidence, more coffee. Read More
I’m in the train to Innsbruck, Austria for the European International Coffee Championship (International Tiroler Barista und Latte Art Meisterschaft). And I’m a coffee buddy.
Coffee is very complex in chemical composition and flavor. More than 400 organic and inorganic chemical compounds are present in the coffee bean and not one can be regarded as the primary component in it’s flavor. And not only that, but then every human palate responds in a unique way to sensations of aroma and taste.
Imagine a coffee competition with many judges. It is a normal practice before an event like this the judges to have a calibration. What they do actually is making sure they evaluate every coffee the same way, but also that every judge is giving the right name to each flavor. Otherwise, as you can imagine, their scoring sheets would be quite different from one another and wouldn’t make sense. This is their way of deciding what tastes like what.
When we speak about life though, there is no calibration. And from there comes the problem, how do you know what are you tasting? Is it sour? Is it bitter? How do you know that what you’re sensing on your palate is the same as what others are sensing? That you’re talking about the same thing?
You don’t. You assume you know.
When you’re younger you tend to mimic your parents, your siblings, you develop your taste, but many of us don’t go very far in that. Yes, there are the so called super tasters and non-tasters and average tasters (some people have more tastebuds than others), but in everyday life it comes to if you like it or not. And that’s it. Taste is rarely discussed. Then you start cupping coffee, you start listening how the experienced cuppers discuss its acidity, sweetness, mouthfeel and you cannot help it but feel dumb. To you coffee it is just bitter and yet you haven’t heard them saying anything about that. But again, do you know what bitter is? That’s how it all starts.
Welcome to Tasting intelligence, the blogpost series where we’ll calibrate together 🙂