#Repost @skleng (@get_repost)
Still think there are seriously not enough trainings on the fundamentals of flavours, tastes and how human sensory works in basic barista courses.
Learning about these basics is a humbling experience as they force us to acknowledge everyone's experience of flavours is extremely fluid.
A mere smell of an odour will have a slew of tastes expectation without physically tasting anything.
This is extremely powerful because you can conjure a false taste to stack up with the real taste sensation, thus raising overall intensity.
Too far fetch?
This has been done and am sure almost everyone have been tricked by a few everyday food item.
How do you know the flavours you are describing are subtle hints or significantly clear?
How do you step out from your own perception and gauge it objectively? Very hard.
Sometimes winning competition requires a bit more than circling what the industry already knows.
Go beyond speciality coffee for answers.
Dared to brew more bad coffees for experiment sake than average coffee folks out there. I can absorb the damage, compensate and manage the risks.
Without those failures - additional data points, I won't have figured out how to brew way better than cupping and more consistently.
Here's coming to you @sensakoffie
Train-the-Trainer BALI 2018.