In this week's coffee podcast, I discuss tasting two types of freshly roasted Kenyan coffee: a medium roast and a dark roast. I go through my tasting notes for each, describing the flavors and aromas I pick up as the coffee cools. The medium roast starts off mild but develops pleasant fruit notes and subtle acidity as it cools. The dark roast is smoky with muted fruit flavors. I'm pleasantly surprised that I end up enjoying the medium roast more.

By listening, you'll learn about my process for tasting and analyzing these two Kenyan coffee roasts. I'll take you through my live reactions and how the flavor profiles change as the coffee temperature lowers. You'll get an inside look at how I assess and critique my own roasting techniques. Join me for a warm cup of coffee and a glimpse into the tasting process.