Coffee Extraction Assessment

Since I began this field of study, the majority of questions I've received have been clinical in nature.  As such, I think it's best that I learn to be a good clinician so that I can better serve the people I come in contact with.  After I have my degree, I'll move on with the Post-Master's Clinical Herbalism program.  

The following is based on a portion of the first assignment from my final class before completing my Master of Science in Therapeutic Herbalism.  The class is Herbal Therapeutics II and this portion of the assignment is called "Coffee Extraction Assessment."  I'm sharing because it was fun!

Here is a photo of me and my friends conducting the Coffee Extraction Assessment portion of the assignment with our coffee extractions and papers!  

The day of this assessment was restless. It was late in the afternoon, we hadn't eaten, and I needed to complete this assignment on time.  We collectively considered going to Starbucks for my assignment, but were concerned that for as hungry as we were, we wouldn't be content with the food choices.  Also, we weren't feeling pretentious enough that day for Starbucks.  Therefore, we opted for the esteemed and renowned french eatery: Ro'bert Evans. 

One aspect about this Extraction Assessment panel that struck me was the fervor with which my participants assessed the different extractions in the capacity that the assignment called for. They were so thorough and interested in finding just the right descriptors for Taste, Odor, and Mouthfeel.  It's always nice to be reminded of the value of a fresh perspective and how interested others are in the little nuances of herbalism. 

Our assessment began with an unexpected twist: the erroneous notion that I began with decaf.  In my inadvertent blind taste of the decaffeinated coffee, I found the taste to be only slightly astringent and watery, the odor mild, and the mouthfeel, bland and velvety.  Needless to say, I was surprised when I realized that I was drinking regular coffee.  When it came time to switch to regular coffee and I realized that I HAD BEEN drinking regular coffee, my thoughts were, "If THAT was regular coffee, then I wonder how watery the decaf is going to be!"  This serves a great opportunity to point out the common flaw in such studies: Expectation influences perception.
 

This panel's data is compiled below.

We had a good time with this, and I am grateful for having acquired two willing and wonderful participants.  The panel came together almost completely by chance after finding one another at the Medicinal Garden Labyrinth.  Before meeting up that day, I worried that I would not be able to put a panel together due to many unmentionable constraints.  In the end, we had so much fun, I won't worry next time I need to throw some guinea pigs together for a similar occasion.  I'd be interested in taking the same panel to Starbucks and McDonald's and compiling the results.  We would have a great time refining our palates. 

I never before thought to scrutinize the coffee at Bob Evans, but now I know that the coffee there is nothing to brag about.  I learned that when I go there, I am not paying much attention to the quality of my coffee, but rather to the company I keep.  After all, great company is our reason for going - because in that particular location, we can enjoy one another's banter and sober debauchery. 

Reflecting on all this, I came away with one major question about bad coffee in regards to its therapeutic effect: Despite its poor quality, why is it still effective in waking me up?  I've found a few answers, but I'm curious to hear other people's theories.

Lastly, I must say that I will continue to patronize Ro'bert Evans.  Their service is exceptional and the atmosphere is just right for catching up with friends.  If you enjoy listening to what comes out of your friend's mouth, then I highly recommend dropping in next time your find yourselves looking for a quiet place to grab a bite to eat - and don't forget to try the coffee!