Those damn extra hot lattes!!

psaigh

http://www.drinks-business-review.com/article_news.asp?guid=A6B6D72C-A335-421F-974D-BED8FD6AD422

askthecoffeeguy

Very interesting! But surely the converse is also true? If something is so hot that it scalds your tongue then surely the taste buds close down in response to this sensory overload. Otherwise it just seems to be common sense to me. I shudder to think of the number of times that I have forked out top dollar for a good bottle of red at a top restaurant which has then been served at cellar temperature (i.e. 20C), completely killing off many of the more complex aspects of the palate structure.  Or a good bottle of riesling which has been served too cold killing off the aromatics of the wine Same applies to coffee: Too hot = forget about subtlety and texture Too cold = forget about mouth feel and complex palate structure p

DoubleRistretto

Hey Ian - read this and have to say, it was pretty interesting!! dR