Priming your palate | How to get better at coffee tasting

As published in BeanScene Magazine

Despite what you may think, anyone can learn to become a better taster and assess coffee like a pro. We all know that taste is subjective. What you may not realise though is that you can train your palate and become a more discerning taster. This ability to pick up subtle differences in taste – and to define them – is a worthwhile endeavour, whether you are a coffee professional or a home barista. If you work in the coffee industry, developing your palate is a necessary skill. It will help you get the best out of your machine, and your coffee. It will also assist you in selecting the right coffee and roasts for your customers.