Why umami flavours continue to be valuable in coffee
Japanese scientist Dr Kikunae Ikeda defined umami as a satisfying flavour and pleasant mouthfeel that leaves a lingering, mouthwatering sensation on the tongue.
Because Western specialty coffee markets lacked a clear understanding of umami – and the adequate language to describe it – these flavours were more likely to be labelled as “savoury,” “meaty,” or “brothy”, and therefore considered negative or defective.
But more recently, Western markets have embraced umami. Chefs, bartenders, bar… read more