Some quick tasting notes taken on my iPod touch while drinking a cup of Brikka coffee made with triple-picked Sumatra Mandheling beans from Cuvée Coffee Roasters.

These notes aren’t meant as descriptions of the exact aromas and flavours I got from that cup. They’re more “analogical,” “impressionistic,” “inspired.” Kind of an “artist’s interpretation” of the cup instead of a careful organoleptic assessment. I personally don’t even trust my palate as much as some other people do. But my palate (and nose, especially) can make me have some of those pleasant experiences I so crave as an ethical hedonist.

The beans were already quite old. I did a few other Brikka pots with them in the past few days and some cup were very tasty. But this cup was the most interesting one so far. I think I was able to dial in the right grind for those beans at this point. Because of the way I “season” my Brikka, I think the quality of this cup can have a positive influence on my next cup.

Here goes…

• Espresso-like
• Cherry
• Mole/cocoa
• Complexity
• Persistent
• Less in flavours
• Roasted hazelnut
• Body
• Refreshing chicoree finish
• Bit meaty, broiled steak
• Hershey chocolate syrup
• Waffles
• Spices (not quite cinnamon)
• Faint grassy, herbal
• Bit rugged (taste sensation)
• Some watery corners despite body
• Fleeting jasmine flower
• Thin layer of char
• Diner pepper shaker