Take for instance the concept of variety. Coffee comes in many varieties and is grown in various corners of the world. The variety grown, as well as its ability to grow well in certain terroirs, most certainly affects the coffee’s aromatic and taste profiles. Different varieties, just like grapes, are suited to different terroirs. The type of soil in which the coffee plants grow, sun exposure and other climatic elements all play a role in defining coffee aromas, flavours and textures.
And then, there’s the concept of serving. We are all aware of how the right temperature, stemware and proper decanting (if necessary) can significantly affect the way a wine shows—and the same can be said for coffee. How the coffee is ground (to what degree of coarseness or fineness), the temperature of the water used to make the coffee and the device used to prepare the coffee, will all have an affect on its taste. In the same way that it is important to properly prepare and serve wine, it is important to properly prepare and serve coffee to experience it in its best state.