Cooled Down Coffee Continued

[Soundman7]

Sorry for doubling a post here. I originally added to an old post on this subject, but came up with a new observation and conclusion I wanted to share and thought it deserving of a new disscussion.

For those of you that never read the thread, it deals with a phenomenon that I and many others can attest to. That is, that often times a cooled down, left to rest cup of coffee, almost always tastes different, but sometimes it actually improves, taking on more of a chocolate type taste. Here's the original thread and below the update posted there.... viewtopic.php?f=27&t=396


Another update: I've noticed another interesting part of this phenom....I've been using a Technivorm with a thermal caraffe and have concluded that not only does cooling contribute to this curiousity, but BREATHING is apparently a factor too. As previously stated, after sitting and cooling, coffee sometimes takes on a good characteristic. However, many times now I've noticed that taking a sip of coffee left in a cup for hours tastes great. Then upon finishing the cup I say to myself "[i]MM MM, that was tasty, I'm going to pour some more of that" then I pour the last half cup or so remaining that has been stored and sealed in the caraffe. Although it is now mid afternnon and the coffee has now cooled to the same room temperature as what was left in the cup that was exposed to open air, it does not taste as good. Therefore, I conclude that coffee left in open air is different than coffee sealed in a container. I equate it to perhaps the same type of principle as a bottle of wine being opened, but allowed to "breathe' awhile before drinking. You may think I'm crazy, but there's definitely something to this. I wish Tom would test and/or comment on this disscussion, because apparently I'm not the only one who's noticed this.[/i]

[tucker85]

For me, the flavor of most coffee improves as it cools in the cup. But I don't care for room temperature coffee. The best flavor profiles seem to emerge about half way through my cup of coffee as it cools just a little.

[mldavis2]

I tend to agree, although it often depends on the coffee. Different aromatic compounds evaporate at different rates depending upon their molecular weights and polarity so it stands to reason that the ratios of the various ingredients will vary as the temperature changes. It might be interesting to find out how taste sensors vary with temperature as well, although I don't volunteer my tongue for high temperature testing.

[Corn_Squeezer]

I will definitely concur with most of what's been said about cooling and breathing. I will throw in
(a) a mention about the different parts of the mouth which certain flavors are perceived and also
(b)aftertastes of which some linger lovingly on and others which seem to appear several minutes after a swallow.

One of my favorite aftertastes is a delicious back-of-the-mouth thing brought about after eating a lunch that included fresh jalapenos. The combo of my cold morning coffee aftertaste and the jalapeno flavor will combine into an earthy, quite noticeable thing going on at the rear of my pie hole. Forgive my lack of elegance at flavor descriptors. I can't pin it it on any particular origin other than saying my regulars are Ethiopia, Kenya and Central Americans lightly roasted but brewed strong.