Bitter, mild, or strong… That’s how nine out of ten people tend to characterize the taste of coffee. What a contrast to the hundreds of aromas that a cup of good coffee can actually express!
What is the mental image we really have of coffee? Is it a delicate flavor, a sweet and lingering sensation on the palate, different with every cup? Or is it a powerful drink with stimulating properties, but a slightly burnt and bitter aftertaste?
And what exactly is the relationship between terroir and coffee flavors?
The near-monopoly of industrial coffee brands has all but closed the doors to sensory awakening and the joy of appreciating the true taste of a good cup. To the point that we’re no longer even able—despite the pleasure we take in drinking it—to distinguish the wheat from the chaff.
This book aims to help readers develop a new perspective on coffee, to shift their understanding—from production to consumption. To understand in order to taste better, to break free from common misconceptions, and to fully enjoy the pleasures of specialty coffee tasting.
About the authors
- Christophe Servell, founder of Terres de Café and awarded Best Roaster in France in 2015, travels the world in search of the finest coffees. He actively contributes to building a new coffee industry that is both human-centered and environmentally sustainable. In 2024, he received the Outstanding Achievement Award at the European Coffee Symposium.
- Pierre de Chantérac is a certified Q Grader, five-time French Champion, and World Ibrik Champion in 2023. Driven by taste and a constant pursuit of excellence, he brings his expertise to Terres de Café with ambition, passion, and a gift for sharing knowledge.