With over 200,000 coffees tasted in his life, Andrej Godina - SCA trainer, coffee expert and founding partner of Umami Area – tells us all about his tasting rituals, why the aroma of popcorn is not a sign of quality and when our palate is at its best.

What’s the ideal time to taste coffee?
 
Between 10:00 and 11:00 in the morning and in the afternoon around 16:00. Your palate will be cleaner and more receptive at these times.
 
Eyes open or eyes closed when coffee tasting?
 
Closed, so that you are not distracted by sight. This way the brain processes less information and is able to focus more on the other senses.
 
Do you follow any rituals before a coffee tasting?
 
I try not to eat too much before a tasting session. It’s good to be a little bit hungry; your senses will be heightened and able to distinguish tastes and aromas better. I also stay away from spicy, salty and fatty foods, such as cold meats and cheeses.
 
What aromas we should never find in a "perfect" espresso?
 
Those of wood, earth, musk, fungus, mold. All of these tastes are usually linked to defective or contaminated coffee beans. Another low-quality index aromas are that of burned bread, ashes or popcorn; a sign of a poor quality roast. If the coffee tastes off, it is likely that the machine hasn’t been cleaned properly.