PodMerchant sadly notes the passing of Alfred Peet, founder of Peet's Coffee & Tea. Peet is credited with the birth of the Specialty Coffee market in the US. In addition to his own business, Peet helped Starbucks founders Jerry Baldwin, Gordon Bowker, and Zev Siegl get that company off the ground. They worked in his Berkeley store learning the ropes of espresso making and roasting.
Supertasters
This issue's Elucidation is short and sweet. Or is it bitter? Or is it nutty? Chocolatey? Yes, the subject is tasting, and in particular, what are known as Supertasters.
Scientists have discovered that people fall within genetically determined ranges of sensitivity to certain tastes. These ranges are divided into: supertasters, tasters (or medium tasters) and non-tasters. Technically, this division is based on how a person experiences the bitterness of a compound called propylthiouracil (PROP). Due to the higher density and distribution of taste buds, 25% of the population find PROP to be excessively bitter. These people, blessed / cursed with higher than average taste bud density are dubbed "supertasters." "Non-tasters" means that they cannot taste PROP at all.
Supertasters often avoid strongly flavored foods such as broccoli, beer, wine, and yes, coffee. They perceive sugars and saccharin as sweeter than do non-supertasters and are more sensitive to the spiciness of chili peppers. Salts taste saltier and acids more acidic. Unfortunately, it is therefore likely that some of the world's best tasters may never become coffee drinkers — the drink is simply too intense for them.
The newsletter of the Coffee Research Institute (www.coffeeresearch.org) reports a technique for evaluating one's taster status using blue food coloring to highlight the taste buds. I tried it with only limited success — the coloring I used does not highlight the papillae as well the article states. The test seemed to indicate that I am a medium taster. I was a little surprised as I am very sensitive to bitter flavors.
It sounds like being a supertaster is a mixed bag. The supertaster can detect and enjoy the sublime that others miss, yet they are similarly repelled by tastes which non-supertasters are blessedly unaware of. The article at coffeeresearch.org points out that the abilities of professional coffee tasters (cuppers) are the result of experience and training — not genetics. One of the key skills of a professional cupper is taste memory — the ability to remember and later identify flavors and aromas — of beans from a particular region, the signs of different levels and profiles of roasting, bean defects, etc. This particular skill is not related to taste bud density.
We've got lots of new products to announce and old products back in stock.
We are now carrying pods from Covim Caffe' of Genoa. This is our first coffee from this region (the Ligurian Riviera on the north-western coast of Italy). Covim Caffe' is a premium coffee with premium pricing. They blend beans from South and Central America, the Caribbean, and Southern Asia; and roast them in charming Genova, Italy. They have three blends: the sublime Gold Arabica, the hearty Orocrema, and Granbar striking a balance in the middle.
We've already added their roasting plant to our
PodMerchant Map of Roasters (click on the cup icon).
Izzo Vivi is back on the shelves, now accompanied by Izzo Arabica and Izzo Decaf (and of course, Grand Espresso, which we never ran out of). We now carry the full line of Izzo Caffe' espresso pods.
Blucaffe is now back in stock with a redesigned 50 ct gift box (old photo still at our online store), and for those who can't get enough Blucaffe, we've got now cases of 150 at a slightly better price — although in limited quantities. As pricey as this coffee is, we can't seem to keep it in stock.
illy Caffe' has always marched to the beat of a different drummer by packaging their pods in metal tins. Once the seal is broken, oxygen reaches the pods and they start to go bad. A few months back illy began selling individually wrapped pods, but only on their own website. We now carry the individually wrapped illy pods. Note that illy charges a premium for this convenience — the per-pod price is higher than the unwrapped pods in a metal tin.
Miscela d'Oro, in an image make-over, has changed the name of their pod from Ciald'Oro (pod of gold) to simply, "Espresso Single". It's the same, exact, product as Ciald'Oro but in a new package.
Lucaffe cups are now back in stock after being out for some many weeks. We have both the Classic (shown) and the Mr. Exclusive demitasse cups. Amigos Caffe espresso cups are also now available.
Brand samplers packages for Covim Caffe',
Izzo Caffe',
Mokarabia, and
Lavazza Capsules are now available.
We regret that we are as yet unable to replenish stock on Aloha Island decaf. We are waiting on the roaster to get a new batch of pods made. They'll certainly be fresh when they arrive.
Last but not least... A new promotion! Free shipping on orders of $150 or more!
That's all for this issue of the PODcast. Al buon gusto, salute!
Kevin Garrett, The PodMerchant.
