COFFEE tweaking - Some people will and can sell almost any thing...

System

Some people will and can sell almost any thing...


I understand there are systems out there for wine buffs, but even that does not fully compute to me....


As to applying the same to coffee


http://www.indiegogo.com/O-Pal?c=home


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GaryatGala

Usually the act of decanting older wines results in both the prevention of sediment in the drinking glass by capturing it in a suitable decanter, as well as exposure to air in order to soften the acidity, it's bite, tannins and release aromatics which may be subdued in un decanted wines.         Also when wine is tested for taste, sips of air is taken in and the wine "chewed" to expose the wine fully to the palate. It's a good way to detect notes in the wine like brightness, body, acidity and character like stone fruits, citrus, limestone or straw for eg. I have tried cupping coffees in wine glasses by swirling coffee in expensive Riedels, but, though you get the aromatics, the tasting notes are subdued and the act of swirling of coffee doesn't have the same results of wine. The usual way of cupping coffee through direct slurping from a spoon and letting it spray onto the palate is  still the best way and all those characters stay on the palate rather than being lost to the atmosphere. This is why the best way to preserve coffee flavour is to grind to order, for the same reason.

Rider

Yes Gary, but to an extent. The main weapon of choice for wine is a Vinturi - http://vinturi.com/ This aerates the wine as you decant it, saving the swirling and thrashing. I have a good mate who is a winemaker and aerating is part and parcel of procedure for some wines. My older bro is a wine buff/nutter and he put us on to the Vinturi when we visited him in the States. Bought one and it is pretty cool. The Riedels then complete the intended job. An oxygen frothenator though seems a bit gimmicky to me...  ??? Regardless of all that drivel, like you I would rather drink my coffee from a suitably shaped Riedel than purge air into it. Why not just stick it on a milk shake maker? Hmmm I wonder which Riedel for coffee??? Rider

GaryatGala

Hi Rider, I have one of those to use at work as well for home use. They're great. Apart from working wonders on vintage wines, they are a attention getter too, with customers turning their heads around to see who in damnation is slurping their soup in such a long drawn out fashion..  :D If there was a glass for coffee, it would have to be designed to flow the coffee into the best part of the palate for tasting. Trumer breweries has a strange odd test tube shaped glass for their pilsener, which is designed to maximise the taste, thus the enjoyment of the amber fluid. I do agree about saving the trouble and enjoy the coffee from a Riedel (albeit something more like a riesling or chardonnay glass) rather than spending money on something that would just sit on a cupboard. Given a choice, I would use the oxygenator for the wine, not coffee.

Rider

Mate, I'd still use a Vinturi... Milk shake wine anyone???  :laugh: Rider ...currently sifting through his Riedels and pondering which for coffee...  :-|