Coffee: 1500

This book on coffee is the culmination of my journey through 64 countries, exploring and experiencing the unique flavors of coffee in each destination. Over time, I began to quantify my experiences by developing a structured evaluation system, scoring each coffee on a scale of 10 in three primary categories: Flavor, Fragrance, and Force (Intensity). To date, I have tasted and rated over 1,500 different coffees using this method.In addition to these core criteria, I expanded my analysis to include five supplementary categories:Color and Artistic Impression: I document the color and artistic imagery that come to mind as I drink each coffee, categorizing these impressions into four types (A–D). While this may seem unconventional, it reflects my personal synesthesia-like experience, where coffee evokes visual and emotional associations.Season: I record the seasonal sensation each coffee evokes—Spring, Summer, Fall, Winter, or a blend of these. This captures the mood and atmosphere the coffee inspires during the tasting.Place or Person: This category reflects the location or individual that the coffee brings to mind. Often, I find myself transported to specific countries, cities, or even memories of certain people while savoring the brew.WIBA (Would I Buy Again?): A simple yet practical measure, this indicates whether I would consider purchasing the coffee again, based on the overall experience.Notes: Finally, I include detailed observations such as the date, the number of coffee scoops used, and any unique aspects of the preparation or tasting process.This approach merges objective scoring with subjective personal reflections, offering a holistic view of my coffee-tasting journey. While some of the impressions, such as colors or seasons, are deeply personal and subjective, they contribute to the rich tapestry of my coffee experiences. This book not only captures the diversity of coffee across the world but also serves as a tribute to the sensory and emotional connections that coffee can evoke. Read more