Uncommon Grounds by Mark Pendergrast, 1999, Excerpts
Coffee is an extraordinarily delicate commodity. Its quality is first determined by essentials such as type of plant, soil conditions, and growing altitude. It can be ruined at every step along the line, from fertilizer and pesticide application to harvesting methods to processing to shipping to roasting to packaging to brewing. A coffee bean greedily absorbs odors and flavors from a host of nauseating companions. Too much moisture produces mold. A too-light roast produces undeveloped, bitter coffee, while over roasted coffee resembles charcoal. After roasting, the bean stale quickly unless used within a week or so. Boiling or sitting on a hot plate quickly reduces the finest brew to a stale, bitter, mouth-turning cup of black bile. In addition, it can be adulterated with an astonishing array of vegetable matter, ranging from chicory to figs.
Coffee experts talk about four basic components that blend to create the perfect cup: aroma, body, acidity, and flavor.
The Coffee Trader by David Liss, 2003, Excerpts
“Beer and wine may make a man sleepy, but coffee will make him awake and clearheaded. Beer and wine may make a man amorous, but coffee will make him lose interest in the flesh. The man who drinks coffee fruit cares only for his business.” She paused for another sip. “Coffee is the drink of commerce.”
Coffee taster's tongue worth £10m
http://news.bbc.co.uk/2/hi/business/7932090.stm
09 Mar 2009-08-20
"The taste buds of a Master of Coffee are as important as the vocal cords of a singer or the legs of a top model, and this is one of the biggest single insurance policies taken out for one person," said a spokesman for Lloyd's broker Glencairn Limited, which arranged the insurance cover. "In my profession my taste buds and sensory skills are crucial and allow me to distinguish any defects," said Mr Pelliccia.
