Tag: Coffee flavour manipulation

Coffee flavour manipulation has become one of the most polarising topics in the specialty coffee world. For decades, purity defined excellence: origin, terroir, altitude, and processing were celebrated as the sources of flavour—not additives, not adjuncts, not post-harvest tinkering. Anything resembling hazelnut or vanilla in the cup was assumed to be artificial, low-quality, or designed for consumers who “don’t like real coffee”. But today, the specialty landscape is changing. Competition lots smell like tropical candy. Roasters proudly release coffees described as …