Tea Drunk’s Post

The pH level of water can impact the flavor extraction process for coffee and tea. Coffee and tea flavors are most effectively extracted within a specific pH range. Water that is too alkaline or too acidic can result in under-extraction or over-extraction of flavors, leading to a flat or overly bitter taste. https://lnkd.in/gEVPUywe

Introducing Whiskey Black Tea Enhance your tea experience with our unique Black Tea with Whiskey Flavor. It's a bold blend of Darjeeling tea with the appealing flavour of the whiskey. 1. Ingredients: - Black Tea Leaves: Robust and flavorful, providing a rich base. - Whiskey Flavouring: Infused with a subtle whiskey essence for a distinctive twist. 2. Recommended Brewing: - With Water: Brew using hot water to extract the perfect balance of flavours and aroma. 3. Aroma: - Malty with a Slight Sweetness: Enjoy a complex, malty aroma complemented by a hint of sweetness. - Rich Whiskey Flavour: A depth and warmth of fine whiskey. 4. Caffeine Content: - High: Provides a robust caffeine kick, ideal for a mid-day boost or a flavourful start to your morning. To purchase this product, head to the website: https://lnkd.in/dzWJFuDD

Are you tired of sipping on a bitter cup of Joe every morning? If so, you’re not alone. Many coffee lovers struggle with the bitterness that often accompanies their favorite brew. But fear not! There are plenty of ways to make your coffee less bitter without relying on sugar as a crutch. In this blog post, we’ll explore why coffee can be bitter and share some helpful tips to transform your daily caffeine fix into a smooth and flavorful experience. So grab your mug, and let’s dive in! Read more: https://lnkd.in/d5bRgHtY

Think you know everything about flavor? Think again. There’s more to Flavor than meets the tongue. It’s not just Sweet, Salty, Sour, Bitter and Umami. There’s a whole world of sensory attributes out there. Here’s what you need to know: 🌶️Spicy - that mouth-watering sensation that sets your mouth on fire. 🔥Burning – the intense heat that lingers long after you've taken a bite or sip. 🧊Numbing – a tingly sensation that is often found in Sichuan peppercorns. 💥Balanced combinations - when flavors and textures work together in perfect harmony, it’s an incredible experience. These sensory attributes reveal a whole new layer of flavor. So, next time you take a bite or sip, think about what you’re really tasting. And if you're feeling daring - try one of these intense foods: 🌶️ Carolina Reaper Hot Pepper 🔥 Fireball Whiskey 🧊 Sichuan Peppercorns 💥 Perfectly Balanced Ice Cream Sundae Let your taste buds explore! What's your favorite flavor experience?

The latest blog post, "The Coffee Code: Unlocking the Secrets of Your Morning Brew," is live. ☕️🔍 In this deep dive into the world of #coffee, we explore the intricate science behind your morning cuppa. From the #chemistry of coffee beans to the art of brewing and the #sensory experience of tasting, we uncover the fascinating secrets that make coffee much more than a beverage. 🧪✨ Whether you're a #coffee connoisseur or just curious about what makes your favourite brew tick, this post is for you. Discover the magic behind the Maillard reaction, learn how to perfect your #brewing technique, and unlock the mysteries of #flavour perception—all in one captivating read. So, grab your favourite mug, settle in with a steaming cup of joe, and prepare to be amazed by "The Coffee Code." ☕️💡 Read the full post here: https://lnkd.in/d8nJrqmZ and share your thoughts in the comments below. Cheers to unlocking the secrets of your morning brew! #coffee #brewing #blog #chemistry #foodsvalley #maillardreaction #foodscience

𝗖𝗼𝗳𝗳𝗲𝗲 𝗦𝘁𝗿𝗲𝗻𝗴𝘁𝗵 𝗮𝗻𝗱 𝗥𝗼𝗮𝘀𝘁 𝗟𝗲𝘃𝗲𝗹𝘀 Customers often come to us with a question when confronted with many beans to choose from : which of these is the strongest? Coffee ‘strength’ refers to the percentage of dissolved coffee grounds in any coffee. Rather, the ratio between extracted coffee and water in your brew determines its strength. In the case of milk-based beverages, a stronger cappuccino or filter coffee, would have more espresso/decoction and less milk. We are, however, used to thinking of dark roasts as ‘stronger’ and light roasts as ‘weaker’ coffees, and debunking this myth, is great entry-point into understanding our coffees better! Roast degree – light, medium and dark – essentially tells us the amount of time the coffee beans spent developing in the roasting machine. It is also visually apparent, through the colour of the beans.  Roast levels are critical in the flavour profile of the coffee: this has to do with acidity, floral notes, body of the coffee and sweetness/bitterness and 𝗻𝗼𝘁 “𝘀𝘁𝗿𝗲𝗻𝗴𝘁𝗵” ! You could brew a 'strong' coffee with light-roasts and a very weak one with dark-roasts! Light roasts: display more floral notes, bright and crisp acidity Medium roasts: nutty flavours, caramely sweetness.  Dark roasts: bittersweet notes and a rich body that pairs well with milk. 𝗦𝗼 𝗵𝗼𝘄 𝗱𝗼 𝗜 𝗰𝗵𝗼𝗼𝘀𝗲 𝗺𝘆 𝗰𝗼𝗳𝗳𝗲𝗲 ? Think about what flavours/tastes you enjoy in your coffee and read the bag for flavour notes rather than strength. Most importantly, experiment with various beans and roast levels!

Why Might Some People Drink Coffee Differently? Have you noticed that some people drink coffee in an unconventional way, like in this video? The simple explanation is that your tongue isn't uniform; different areas are specialized for tasting different flavors such as sweet, salty, sour, and bitter. These are known as the four basic tastes. Without delving into too much detail, coffee is a bitter food. The taste buds for detecting bitterness are located at the back of the tongue, near the throat, as shown in comments. Therefore, in the video, the person sips the coffee quickly so that the flavor reaches these receptors, allowing them to evaluate the taste accurately. This is called sensory evaluation, where flavor is assessed through human senses. #CoffeeTasting #SensoryEvaluation #FlavorScience #LinkedInLearning #Dovtor_Fruit

How do we evaluate the flavour profile of chocolate? The International Institute of Chocolate and Cacao Tasting Level 2 introduces you to the IICCT Flavor Profile evaluation system which is based on the way our brain interprets flavour it captures both our amygdala response giving our overall like or dislike of a chocolate (how much do we like or dislike it) and the analytical response (why we like to dislike it). The amygdala response is the brain routing that happens before you begin to consciously notice the character of the flavours . The analytical response takes into account the complexity of the flavour experience: - the flavour journey, the different flavour archetypes we detect in the order we detect them - any defects of off notes - flavour intensity and persistence quality - balance, complexity and distinctiveness of the flavour experience and finally the tongue taste and astringency quality We use the system to add our personal profiles and then can view the overall profiles for the whole group. To find out more about this system and how it can work for you, there is still time to join us for our combined Level 1 and Level 2 in Louth 17-20th October. https://lnkd.in/eFzMbisZ We will be discussing in more detail the pros and cons of different flavor profiling systems used in chocolate and other industries #chocolatetasting #upskill #shortcourses #

Flavor development is a critical part of roasting coffee (naturally.) Check out this great article in Roast Magazine exploring the relationship between time and color in flavor profiling. https://bit.ly/4btGJjC

Ever wondered why tea connoisseurs go gaga over cupping? ☕️ Let's spill the leaves: Tea cupping is the art of evaluating tea quality, aroma, and taste! Here's how to sip like a pro: 🌱 What is it? Tea cupping is a systematic process of tasting and evaluating tea leaves to understand their flavor profile and quality. 🍵 How to do it: * Prepare: Use a white cup, steep leaves in hot water, and let them infuse. * Smell: Inhale deeply to catch the aroma notes. * Slurp: Yes, slurping! This aerates the tea, enhancing flavors. * Swirl: Assess the tea's color, clarity, and viscosity. * Taste: Let it roll on your palate, noting flavor nuances and aftertaste. 👉 Why it matters: * Quality Control: Ensures consistency and excellence. * Flavor Profiling: Identifies unique taste notes. * Tea Selection: Helps in choosing the perfect brew. #TeaCupping #TeaTasting #TeaCulture #QualityTea #TeaLovers #EducationalPost #TeaTime #Tea101