1. Next time you order or make a cup of coffee, pay attention to its aroma before even taking a sip. How does it smell? Earthy, spicy, caramel-like, chocolatey, fruity?
2. Then take a sip and notice its flavor in your mouth. Be sure to allow yourself to smell the coffee as you taste it, because the aroma influences how it tastes. This means, of course, that you might need to take off the lid to invite a new flavor experience.
3. Professional coffee tasters typically take note of the flavor, body, sweetness or acidity, and aftertaste:
- Flavors can include some of the following, many of which mirror the aromas you initially detected: chocolate, caramel, berry, nutty, winelike, or earthy.
- You can describe body as how the coffee “feels” in your mouth. Is it light, heavy, or somewhere in between? Does it cling to your tongue or quickly wash away?
- Sweetness or acidity refers to the degree of tanginess in your brew. Does it leave you flat, or does your tongue pucker up a little?
- Finally, take note of the aftertaste. What’s the lingering flavor of the coffee?
- If all this seems too complicated, try using a much simpler tasting system: yum, yuck, or meh.
4. In addition to tasting your coffee, try bringing mindful attention to the physical sensations involved in holding your cup. How does the cup feel? How hot or cold is it? Can you feel its temperature transferring to your hands and fingertips as you hold it, and then slowly subside after you put it down?
5. Once you’ve enjoyed your coffee, learn its name and roast so you’ll know what to buy later. Depending on the day, you might decide you’re in the mood for a light, citrusy coffee or an earthy, caramel-like brew, and make your selection accordingly.
— Jonathan S. Kaplan in Urban Mindfulness