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When you can compare the grinders back to back it is easier. It’s also nice to switch things up just so taste buds don’t get bored. I like tinkering with bread recipes, food prep etc as it changes the end product. If you slice, chop, crush or mince garlic the flavour profile changes and clearly different ways of smashing coffee beans have a discernible impact.
We tend to order different coffees as by the end of a bag of beans our palates feel like a change.
I am not someone who is articulate on all the flavonoids in coffee but I do know I prefer some beans to others. And annoyingly most of the time when my wife and I blind taste test beans we always prefer the more expensive ones.
dancing james-
I guess this is the crux of my question - am I missing out on enjoying the absolute best coffee because I don't have the 'best'/most expensive setup, or am I simply being envious and in reality we're all just chasing diminishing returns?
Simply put - how many people could really tell the difference between a shot pulled on my Classic versus a Decent?
allsop
I read stuff like this and wonder if I just don't have a particularly sensitive palate (and/or whether upgrading any of my kit would ever be worth). I honestly don't think I would notice more 'effervescence' in a shot, but don't know if I'm kidding myself (out of spending money i don't have on chasing 'x')?
Is this a me thing? Or are some people naturally able/better at distinguishing the flavour profiles for burr set 'x' to 'y'?
Note - not knocking this poster at all. Just using them as an interesting foil to my taste range, which seems to go as far as sweet/sour/bitter/fruity/woody etc (basic B coffee tasting?!)