How Your Coffee Cup Makes Your Coffee Taste Better – Or Worse
21 June 2022 Issue 18/2022
There are few things better than a delicious cup of coffee. That gentle aroma as you bring your coffee cup or glass to your face; that first sip, as you appreciate the flavour notes for the first time; that oh-so-satisfying mouthfeel; and that aftertaste that lingers on your tongue… But what if your choice of cup, mug, or glass was preventing you from enjoying the full effect of that exceptional specialty coffee? And conversely, what if it could make your coffee taste even better? WHY DOES COFFEE NEED A SPECIAL CUP? The average coffee mug, as we know it, is designed with one purpose in mind: to be a safe option for serving generic hot liquids. In other words, we can drink our favourite beverage without getting burned. Yet this says nothing about the vessel’s ability to enhance (or obscure) the flavours of our coffee. It turns out that there is extensive research into the ideal vessel shape, size, and material for drinking coffee; it’s just that there are few options available for coffee aficionados to choose from. THE SCIENCE BEHIND THE IDEAL COFFEE VESSEL Study after study has found that everything from a drinking vessel’s texture, size, and shape down to its colour has an impact on the consumer’s perception of the beverage’s flavour. A 2017 cross-cultural study examining the shape-taste relationship between mugs and the coffee served in them found that test subjects tended to associate narrower mugs with greater aromatics, shorter mugs with bitter and intense coffees, and wider mugs with sweeter flavours.
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Other studies have looked into the perceived flavour of a bitter drink (coffee) versus a sweet drink (hot chocolate). Bitterness ratings were reportedly 27% higher when participants drank from a mug with a 3D-printed angular surface pattern, while sweetness ratings were 18% higher when participants held a rounded-surface mug. According to studies by a Brazilian PhD researcher, the colour pink and rounded cups are strongly associated with sweetness, tulip-shaped cups increase the perceived aroma, and more. WHAT CAN A GOOD VESSEL DO FOR COFFEE? So, we know that the vessel has an impact on the consumer’s experience. But turning our attention to coffee, how exactly does that play out? What impact do all the factors have, and what types of drinking vessels should we be looking for?
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Some of the many factors worth considering, when selecting a vessel, include: • The effect of the vessel’s shape on the aroma, through headspace and tilt angle • The effect of the vessel’s shape on the perceived flavour, through liquid surface area and heat retention • The effect of size on aroma, through the diffusion of aromatic particles and headspace • The effect of the material used on the temperature stability, comfort, and durability Let’s break these down. VESSEL SHAPE & SIZE Headspace may not be mentioned often in the average coffee shop, but we coffee-lovers do like to talk about aroma. And the two go hand in hand. Headspace, the volume between the liquid and the top of the glass, is a huge factor in creating room for the aroma to aerate. Headspace is critical because it creates that place for the nose to be involved. This corroborates research, which found that smell is a major contributor to flavour perception. It also follows naturally that the narrower/smaller the vessel, the less headspace there is for the same amount of liquid than there would be in a wider/larger vessel, which lowers the perceived intensity of coffee aromatics. Headspace also ties into tilt angle, which is the angle of the coffee when the vessel is tilted to your lips to drink. A large tilt angle brings the nose closer to the coffee. Without much headspace, say if the vessel were easily filled or if you had too narrow a vessel, you would have a steep tilt angle with little room for the aromatics of the coffee to be perceived.
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However, that doesn’t mean that narrow vessels are always a bad design – in fact, depending on the coffee you’re drinking, they may be a great choice. If there is sufficient headspace, a narrow vessel can help focus the aroma in a small space.
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What’s more, cup width doesn’t just affect aroma. The different liquid surface areas also bring out different flavours. Liquid surface area determines how much coffee is directly exposed to the air. This impacts the rate of oxidation, which can have effects such as softening the tannins in coffee, as well as the rate of heat loss.
Did you know…
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…In 16th century Constantinople, not providing your wife with enough coffee was grounds for divorce?
Also, during the 17th century Ottoman Empire, it was believed that coffee contained mind-altering effects. The ruler of this period believed it to be a type of narcotic and banned it from public consumption.
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A wider liquid surface will give the coffee more air exposure, enhancing sweetness and body (but not acidity) due to faster coffee oxidation. This could complement Brazilian naturals, Sumatrans, and medium or mediumdark roast coffees, for example. On the other hand, a smaller liquid surface area combined with a longer shape will produce a slower rate of oxidation and so enhance fruity acidity. This generally goes well with African coffees and light or light-medium roasts. Another aspect of shape is also the rim architecture, which contributes to lip feel. While it’s less discussed than mouthfeel, lip feel also has a significant impact on the drinker’s experience. And finally, it’s also important to remember thermal mass when it comes to vessel size: the larger the volume of coffee you can fit in the mug, the slower it will cool!
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MATERIAL Ceramic, wood, paper, metal, plastic, glass… whichever material your drinking vessel is made of, it will have a direct impact on the heat retention and temperature stability of coffee (as well as the cup’s durability). Very few glassware companies figure in the fact that you are going to be pouring something hot into a vessel. Yet given that different flavour notes are revealed as coffee cools, this is an important consideration. The type of material will have a direct impact on how quickly the coffee cools. So, what does this mean for you, the coffee drinker, barista, or café owner? Simply that you have more control than you may realise over how your coffee tastes. Yes, you can play with extraction, tweaking the grind size, brew time, and more to bring out a coffee’s ideal characteristics. You can buy coffee with the flavour profile you like, whether that’s a sparkling East African natural or a balanced, fruity, spiced Central American. But you can also select the drinking vessel that will enable you to appreciate every aspect that makes these coffees so delicious. You can skip the vessels with the walls that are too thick, the tilt angle that’s too small, or the shape that’s just not designed to bring out the flavours you want in your particular coffee. And instead, you can pick the vessel that you’re going to love drinking your brew from.
Source: perfectdailygrind.com
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“OUR DEEPEST FEAR IS NOT THAT WE ARE INADEQUATE. OUR DEEPEST FEAR IS THAT WE ARE POWERFUL BEYOND MEASURE. IT IS OUR LIGHT, NOT OUR DARKNESS THAT MOST FRIGHTENS US. WE ASK OURSELVES, 'WHO AM I TO BE BRILLIANT, GORGEOUS, TALENTED, FABULOUS?' ACTUALLY, WHO ARE YOU NOT TO BE? YOU ARE A CHILD OF GOD. YOUR PLAYING SMALL DOES NOT SERVE THE WORLD. THERE IS NOTHING ENLIGHTENED ABOUT SHRINKING SO THAT OTHER PEOPLE WON'T FEEL INSECURE AROUND YOU. WE ARE ALL MEANT TO SHINE, AS CHILDREN DO. WE WERE BORN TO MAKE MANIFEST THE GLORY OF GOD THAT IS WITHIN US. IT'S NOT JUST IN SOME OF US; IT'S IN EVERYONE. AND AS WE LET OUR OWN LIGHT SHINE, WE UNCONSCIOUSLY GIVE OTHER PEOPLE PERMISSION TO DO THE SAME. AS WE ARE LIBERATED FROM OUR OWN FEAR, OUR PRESENCE AUTOMATICALLY LIBERATES OTHERS.” — MARIANNE WILLIAMSON
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What’s up? Silver Spoon Hospitality Academy is hosting a “Cooking with Whisky and Chocolate” on Wednesday, 22 June 2022 from 18h00 to 21h00, as well as a “Cheese & Game Reserve Wine Tasting” on 29 June, from 18h00 - 22h00. South African performer, Arno Carstens will be performing at the Windhoek Country Club and Resort on 25 June 20022. Opening acts include Mari Bosman and Riaan Smit. Drag Night Namibia is bringing you Christmas In July on Friday, 1 and Saturday 2 July 2022, from 18h00 at Cafe Prestige. Directed by Lize Ehlers. Presale tickets will be available exclusively at Café Prestige. Tickets will also be sold at the door both nights (CASH ONLY). DRESS WARMLY! Because, “Baby, it’s cold outside”🎶 🧣
Emmanuel Church is hosing a “Connect Marriage Seminar” on Saturday, 25 June, from 08h30 - 12h00. Attendance can be in person at the church, or virtual via Zoom. Zoom Meeting ID: 685 984 1523. To register please follow the below link: https://share. uro.io/event/ 628cf69b9902ae0016cadeda
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RDJ Publishing is hosting a Public Discussion on Sustainable Aviation titled “Sustainable Aviation is Here, Are we ready?”, to be held inConnection Windhoek on The WINDHOEK thewindhoekconnection@gmail.com the 29th June 2022 at the Franco Namibian Cultural Centre (FNCC). 081 237 3003 Page 9 The Windhoek Connection, 21 June 2022
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Dalgona Coffee Ingredients • 2 tbsp. granulated sugar • 2 tbsp. instant coffee • 2 tbsp. cold water • Ice, for serving • Milk, for serving Method: 1. In a medium bowl, combine sugar, coffee, and water. Using a hand mixer or a whisk, vigorously whisk until mixture turns silky smooth and shiny, then continue whisking until it thickens and holds its lofty, foamy shape. (If whisking by hand, it will take 8 to 12 minutes to get to optimal uf ness.) 2. Fill a glass most of the way full with ice and milk, then dollop and swirl the whipped coffee mixture on top, mixing before drinking, if desired. Source: delish.com
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Puzzle corner arabica barista brew café au lait cafe latte café noir caffeine cappuccino coffee bean coffeehouse coffeemaker coffeepot cream creamer cup
decaf espresso lter paper grind ground grounds instant coffee Irish coffee java kuchen mocha percolate percolator robusta
Can you find the 10 differences?
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Opinions expressed in The WINDHOEK Connection and our Social Pages are not necessarily those of the contributors, editors and / or employees. While care has been taken to ensure that information contained in this publication is true and correct at the time of publication, changes in circumstances after the time of publication may impact on the accuracy of this information. Neither the contributors and / or editors and / or employees accept responsibility for any errors or omissions. The WINDHOEK Connection PO Box 81296, Olympia, Windhoek, Namibia Email: nicole@windhoekconnection.com.na Telephone / WhatsApp: 081 237 3003