Comments on: The Complexity of Coffee: Aroma Profiling Isn’t Just for Wine

By: baidu censor

baidu censor — Wed, 10 Apr 2013 04:16:33 +0000

Other countries censor content and not just rogue regimes such as the Iranian mullocracy. Poor people! http://www.baidu.com

By: Sue

Sue — Wed, 13 Mar 2013 01:40:56 +0000

I would like to observe the process of coffee roasting. I really enjoy a good cup of coffee. Thanks for the information!
http://www.bobscoffeehut.com/page/page/8424447.htm

By: kevin haraughty

kevin haraughty — Mon, 28 Jan 2013 20:59:52 +0000

@matthew simpson, june 5, 2012 – “of course with wine, all a customer has to do is open a bottle and enjoy it”, let’s please consider that this article is written for those new to coffee, and could easily be written for those new to wine with just a few word substitutions. The factors for a great glass of wine are not very much different than a great cup of coffee. Growing climate, a favorable growing season, soil, “terroir”, the careful timing of the harvest, bean/grape care, blending, handling, human oversight, the “whole of the process” should be admired, enjoyed, and celebrated. Cheers!

By: Emery Coffee

Emery Coffee — Mon, 21 Jan 2013 11:45:21 +0000

Excellent general education article! “Coffee deserves the same attention as wine.” I could not agree more and think the more we know about the process of what goes into our cup the more we realize all coffees are not created equal. The broad array of coffee “flavors” influenced by region and process is an unknown world to many people. It has been said that “coffee aroma is the most important attribute to specialty coffee” and I happen to agree. If you want to know more read the article below over a cup of joe.

http://www.coffeeresearch.org/science/aromamain.htm

By: JamieCarter

JamieCarter — Thu, 17 Jan 2013 14:46:14 +0000

Very interesting article. Once you are made aware of all the different types and flavors (aromas) of coffees available, it quickly becomes almost obsessive finding the ‘best’ ones. I for one was raised on Folgers and my first ‘real’ coffee was Kona while vacationing in Hawaii. After tasting that, there was no way I could go back! I had no idea there were that many different scents though

By: Ainslie

Ainslie — Fri, 28 Dec 2012 05:44:27 +0000

Your article is very interesting but the fonder mental thing is finding a cafe or barista that can make a decent coffee

By: Marilyn Murray

Marilyn Murray — Sun, 16 Dec 2012 17:41:42 +0000

Wow! You’ve really explained this down to a science. I think we need more content like this on the internet. Thank you!

By: keurigsinglecupbrewingsystems

keurigsinglecupbrewingsystems — Fri, 03 Aug 2012 00:24:04 +0000

Thanks so much for the great article. My sister calls me a coffee snob so it's good to know there are others who share my coffee loveaffair. Webmaster of keurigsinglecupbrewingsystems

By: caffiend

caffiend — Mon, 16 Jul 2012 13:58:44 +0000

i was just having this same discussion with a friend the other day!

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