You oughta know #25

In this week’s issue: Taster Series V4: Decaf - on sale now; The history of canned coffee; ‘How to taste coffee’ out next week.

Nau mai, hoki mai whānau. Welcome back to You oughta know, your regular update with all things going on in the world of coffee.

You oughta know is moving to every two weeks! At least for a while. The weekly edition has been really fun to bust out, but as we get to the pointy end of the year, things are getting heckers and I don’t want this to suffer as a result.

So fortnightly for now - but we’ll see how things pan out!

If you’ve got any hawt coffee news worth sharing, drop me a line in the comments, slip into my DMs on Instagram or fire me an email at themagicroast(at)gmail.com.

In this week’s issue: Taster Series V4: Decaf - on sale now; The history of canned coffee; ‘How to taste coffee’ out next week.

Taster Series V4: Decaf, where have you bean all my life?

The New Zealand Speciality Coffee Association are putting on another great coffee event, for home baristas, coffee enthusiasts and pros alike.

In this series, you head down, taste some amazing coffee, have a bit of friendly competition and get to hang with some cool people. Sounds great!

It all goes down at the end of November. And the best thing? There are events all across the motu:

• Mangawhai Heads

• Auckland

• Mount Maunganui

• Hampton Downs

• Taupō

• Hastings

• Wellington

• Christchurch

• Dunedin

How awesome is this? I’ve got my ticket for the Mount. Get yours today!

Perfect Daily Grind: The history of cold, canned coffee

I went down a rabbit hole after doing the power ranking of Flight Coffee’s cans.

I found this great article about the history of the RTD coffee cans, which is expected to grow beyond anyone’s wildest dreams.

Check it out on Perfect Daily Grind.

Jessica Easto: How to taste coffee - out next Tuesday

A few issues of You Oughta Know ago I told you about this great new book called ‘How to taste Coffee’ by Jessica Easto.

In the book, Jessica will be demystifying the language around coffee tasting, explaining how taste works, and giving you a few exercises to improve your own taste perceptions.

I came across this great interview with Jessica where she said this:

“Many specialty coffees are described with language we call flavor notes, and many consumers make purchases based on these notes. However, I’d argue that they rarely reflect what a consumer is expecting when they buy them.

There are a few reasons for this. First, coffee flavor is tricky, simply put. Everything affects its flavor, including how it was grown, processed, roasted, and brewed. Many flavor notes are created when a roaster cups coffee—so the notes are created on a specific day using a specific type of roast and brewing method (often cupping) that does not necessarily reflect how it will be brewed in the field.”

If you have experienced any frustration with your coffee not tasting how you expect it to taste, I think this book will be for you.

I’ve preordered the Kindle edition from Amazon. At $25ish NZD it’s a very reasonable investment into your coffee experience. Check it out on Amazon (affiliate link. As an Amazon Associate I earn from qualifying purchases. A great way to support The Magic Roast!).