Kerry Taste Charts

Kerry releases 2021 Asia Pacific Taste Charts

Taste and Nutrition company Kerry has released its annual Asia Pacific Taste Charts for 2021, uncovering flavours and ingredients that it says are set to inspire innovation and taste excellence across the region’s food and beverage landscape.
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tobys estate grid tool

Toby’s Estate redefines coffee tasting with new grid tool

Toby’s Estate Coffee Roasters has developed a new grid tool to focus on aligning expectations and making coffee tasting more accessible. Tasting coffee can be intimidating to people new to the industry, especially if what they taste is different to what someone more experienced is describing.
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bitterness in coffee

Bitter sweet symphony: What causes bitterness in coffee and how to avoid it

Mocopan Coffee’s Babin Gurung on what causes bitterness in coffee and how to avoid it. As a barista, one of the most common complaints you get from customers is that their coffee tastes bitter or burnt. As happy as you are to remake the coffee, you need to know what’s causing the problem, otherwise you’ll be serving the same bad-tasting coffee. 
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Monin Hibiscus

Monin Hibiscus

Just a dash of floral freshness with the new Monin Hibiscus Syrup brings enough tropical spirit to turn any beverage into a real Asian experience, thanks to the crowned “Queen of Tropical Flowers”.  Monin Hibiscus makes for a consistently delicious tea, cold brew, frappe, soda, cocktail, or punch.
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perception in coffee tasting

The power of perception in coffee tasting

Dr Monika Fekete investigates the role of minerals in brew water, asking whether they influence extraction or if it’s just our taste buds. “You must realise the power that water has,” explains Yanina Ferreyra, the recently crowned Australian Specialty Coffee Association Australian Brewer’s Cup champion. Reflecting on her journey, she stresses “water plays a gigantic role, but there is much left to discover. Working with water opens up lots of questions”.
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Zest Specialty Coffee flavour design

Zest Specialty Coffee on the design of flavour

Zest’s Mandy DelVecchio on how to explain the intricacies of specialty coffee flavour notes to an untrained palate. At Zest, we’ve been exploring the specialty coffee lexicon for years. Our mission as roasters has been to properly translate what exactly flavour means to the people who still don’t get it. For most of us in the coffee industry, the third wave has granted us the well-developed skill (and obsession) of tasting coffee. Cupping sessions for us are purpose-driven. We are savvy to the flavour wheel. We can pick tropical fruit notes and delicate floral, chocolate, and sticky pineapple-jam flavours with a single sip. But, for the everyday drinker, understanding flavour comes with a very different learning curve.
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Zest Specialty Coffee

Zest Specialty Coffee on how each step in the chain contributes to flavour

In my early days as a barista, supply chain blame always came to the fore whenever there was a complaint from a customer about the coffee. An unskilled barista would blame the roaster, the roaster would blame the green beans. Having trust in the production chain, however, is crucial. The end flavour of a coffee relies on the strong journey of skill and transparency throughout the chain. Each link has to trust every link before them. Trust that the green beans were bought with good faith on quality, trust that the roaster has the right profiles to get the best out of the coffee, and trust that the barista has the skills and equipment to extract the most flavour.
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