We're putting together an experiment to settle, empirically - ONCE AND FOR ALL - the question of how different storage methods impact the taste of coffee.
We need tasters!
Before we can begin the actual study, we will need a panel of people whose palates have proven to be up to the challenge. Collecting a group of such people will involve hosting a series of qualifying cuppings at each of our cafes. For those of us already in the coffee industry, this is an excellent palate-development opportunity.
Qualifying Triangulation Locations and Schedule
- Thursday, Apr 18th at 10 AM
- Saturday, Apr 27th at 10 AM
- Saturday, May 4th at 10 AM
East 9th Cafe
- Friday, Apr 19th at 12 PM
- Friday, Apr 26th at 12 PM
- Friday, May 3rd at 12 PM
Lee Rd Cafe
- Friday, Apr 19th at 7 PM
- Thursday, Apr 25th at 2 PM
- Sunday, May 5th at 3 PM
Phoenix Coffee Storage Test Overview
In continuing with Phoenix’s pursuit of excellent coffee, this spring will mark the beginning of three six-week studies on the different methods of storing coffee. We will attempt to collect enough data to describe the flavor degradation associated with the storage variations available to Phoenix customers, as those degradations occur over a six-week period.
This study will endeavour to describe the components of flavor (aroma, acidity, body, notes, and finish) present in stored coffee, as those components compare to the components of flavor present in freshly-roasted coffee of the same varietal and roast temperature, when both coffees are brewed via french press. The three studies will contrast the timing and form of degradations occurring across the following storage variables: whole bean and ground coffee; Phoenix coffee tin, plastic 5 lb. bag, and standard paper bag; room temperature and freezer.
Each study will require a weekly tasting, documentation, and comparison of both the stored and freshly roasted coffees by a panel of tasters. The tasters will receive a rubric for comparison that will evaluate the stored coffees’ similarity to the fresh coffee across the five components of flavor. Test Participant Qualification To ensure that each of the tasters has a palate capable of discerning differences in similar coffees, and in keeping with Phoenix’s commitment to fostering community, we invite all interested employees, customers, and coffee enthusiasts to participate in a series of qualifying trials at their local Phoenix cafe.
These trials will consist of five triangulation cuppings, in which the taster will be required to taste three cups of coffee and identify which of the three cups contains a different coffee from the other two cups. In order to qualify for participation in the studies, tasters will be required to correctly discern the different coffee in four of the five cuppings. To ensure the consistency of the tasters’ palates, we ask that those interested in participating in the study pass the triangulation trial on two different dates.
Those tasters that qualify for participation in the study will then be contacted about scheduling times and days for holding the storage method tastings. Successful qualifiers that choose to participate in the final study will be compensated for their time and input with coffee beans and merchandise.