1. Start with the Smell

Before you sip, inhale deeply. The aroma can tell you a lot:

• Fruity or floral? Likely an African coffee (like Ethiopia or Kenya).
  
• Nutty, chocolatey, or spicy? Probably from Central or South America.
  
• Earthy or herbal? Often from Indonesia or other Asian regions.
  

2. Sip, Don’t Gulp

Let it coat your tongue. You’re looking for three main traits:

• Acidity - A bright, tangy sensation (think citrus or berries). High in East African beans.
  
• Body - The mouthfeel. Is it light like tea, or thick like cream? Latin American coffees often have a medium body, while Sumatran beans can be heavy and syrupy.
  
• Flavour - The heart of the experience. You might notice:
• Citrus, berry, or stone fruit in African origins.
• Caramel, chocolate, or nuts in Latin American coffees.
• Spice, tobacco, or wood in Asian coffees.

3. Sweetness and Finish

A great coffee will have a natural sweetness—think honey, brown sugar, or dried fruit. After swallowing, pay attention to the finish. A long, clean finish = high quality.

4. Compare and Calibrate

Try two coffees side-by-side (even from your own sachets). You’ll start to pick up differences in no time. Tip: write down what you notice—your taste memory will grow faster.