structured mouthfeel

January 13, 2009 at 11:04 am | | grad life

My bag coffee beans reads the following:

Rwanda. Dusty sweet. Dry yet juicy complexity delivers a well balanced flavor experience. Nice mouthfeel with structure. Acidity is full but not overblown. Tight citrus blossom and muscavado sugar aromas.

Whoa. I don’t taste any tight blossoms or structure. My labmate suggested that maybe they used Penta Water for the structure. I think that the structure comes from the coffee matrix being below its glass transition temperature.

Anyway, the coffee is really good.

6 Comments »

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  1. gotta love that muscavado sugar.

    on another note, every time i visit your blog it tries to launch quicktime to play an external movie. i think it comes from this post here: http://blog.everydayscientist.com/?p=1238

    it’s pretty annoying. any chance you could please disable the autoplay? thanks!

    Comment by joel — January 13, 2009 #

  2. It’s definitely more descriptive than an HPLC trace.

    Comment by Phil — January 13, 2009 #

  3. pray sir, do tell how it is being brewed.

    Comment by Bob — January 14, 2009 #

  4. Apparently just putting “This coffee is fucking delicious” on the bag just won’t cut it anymore. You need flowery descriptions replete with pseudo-connoisseur bullshit to make the consumer seem sophisticated enough to enjoy the truly subtle experience of drinking a cup o’ joe when they pick up the bag. Pure marketing bullshit, a symptom of the disease of our crass consumerism, through and through.

    …he says while drinking a Coke.

    Comment by excimer — January 14, 2009 #

  5. also, does “structured mouthfeel” remind anyone else of Gertrude Stein? A mouth is a mouth, after all…

    Comment by excimer — January 14, 2009 #

  6. fixed. i had tried to disable autoplay originally, but for some reason it kept reverting to a default. thanks for the note.

    Comment by sam — January 15, 2009 #

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