I spent over 6 years working in the specialty coffee industry as a manager of independent, third-wave coffee shops, as a consultant on opening local coffee shops, and as a “cupper”, or taster, of coffee and tea. Even though I work in a different industry now, I work hard to keep my tasting skills fresh by trying as many coffees and teas as I can. I consider coffee and tea to be artisanal foodstuffs, like wine, chocolate, and beer rather than a commodity. Here you can read my reviews of some of my favorites brews.
I taste it as a double shot, an Americano, and a 6oz cappuccino for reviews.