Coffee
& Wellness
Coffee 101: Aroma
December 2008
PERHAPS no other beverage in the world can give a total sensory experience than coffee.
It offers one pleasure-filled sip after another. But more than its flavor, it is its aroma that first captivates and hooks you in, making you eager for more. It is no wonder then that coffee enthusiasts consider aroma as coffee’s most important attribute.
Connoisseurs are quick to stress that aroma is the strongest cue for our senses; it complements the way we taste and enjoy each cup of coffee. And if our palates can make the distinction between the two foremost coffee bean varieties in the world, so can our noses.
Full-bodied Robusta
Marcel Ocampo, Nestle Philippines’ Manufacturing Services Head for Coffee & Beverages, says Robusta is quite easy to identify.
“Robusta has a fuller odor,” he says. “It has more body and has an earthy scent. The harvested bunch is much more intense and makes for a very aromatic cup of coffee.”
He adds that Filipinos are more partial to the powerful aroma of Robusta. “The strong odor of Robusta appeals to our penchant for rich, dark flavors.”
Fruity Arabica
Where Robusta is intense, Arabica is pure subtlety. “Your nose detects certain hints, certain notes. Arabica has a refined aroma. It’s not as overpowering or as overwhelming as when you take a cup of coffee made from Robusta beans,” Ocampo shares.
Arabica also carries a sweeter, fruity scent that is at once delicate and acidy.
“Arabica sort of lingers in your nose; and the flavor in your tongue,” he explains. “It definitely makes for a very pleasant sensation.”
However, since Arabica is generally grown in high elevation, such as the mountains of the Cordilleras, this coffee bean variety tends to be more expensive.
Scent-sational
Indeed, coffee is bland without its delightful aroma. And as our coffee appreciation becomes more sophisticated, we become more aware of the many scent-sory subtleties that come with each coffee cup.
So as you pop open a jar or bottle of NESCAFÉ, take a moment to savor its scent. Your NESCAFÉ Classic, heady and strong, is undeniably Robusta. On the other hand, NESCAFÉ Gold is that remarkable fusion of Robusta and Arabica, giving you a fruity whiff combined with that dark, rich aroma.
Our sense of taste may enable us to discern if what we’re drinking is sweet, sour, bitter and salty. But it is our sense of smell that adds more nuances--simultaneously subtle and complex--to the limited and basic capabilities of our palate. |
