We describe coffee as tasting like so many other things, fruits, sugars, caramels, candies, spices ... but the core coffee flavors are much more challenging to elucidate. I have come up with a term "coffee identity" akin to the basic taste identifying markers from other food and beverage flavor lexicons, and this podcast touches on the way we seek to focus and describe base coffee notes. There are so many tangets I could go off on here, and doubtless future podcasts on specific aspects of this material. -Tom
