Can you taste the apricot undertones and floral notes in your coffee?

[green_grass123]

I can say whether I like or dislike a particular cup of coffee but can't describe it's flavors in detail.

 

[Chary]

Sometimes, if I pull the espresso just right. I've had some beans just taste like "kinda more fruity in general sorta" or "that's sorta more like chocolate". Here or there I could kinda get what the notes were going for. But one time I had a coffee that just tasted like blueberry muffins, genuinely.

 

[JustABadger]

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[Veho]

Floral and fruity notes are really not my cup of... well, coffee, I suppose. But I can taste them and make a valiant attempt at describing them. I guess it's a lifetime of dark roast robusta blends where the only "notes" are burnt caramel, burnt cocoa, and burnt car tires, but anything more light and fruity stands out by a mile. I can still taste that one coffee a friend brought me that was like getting slapped in the face with a bag of overripe rhubarb.
The best way to detect "notes" is to taste the coffee side by side with your usual brew, so you detect the differences more acutely. Light to medium roast brings them out more, dark roast evaporates/burns away the volatile flavor compounds.
You also need to dial it in to bring out certain flavors but that's a whole science in itself (finer/coarser grind, brew time, etc.).

 

[M7L7NK7]

I drink it for the caffeine, usually have it black

 

[Maximumbeans]

Floral and fruity notes are really not my cup of... well, coffee, I suppose. But I can taste them and make a valiant attempt at describing them. I guess it's a lifetime of dark roast robusta blends where the only "notes" are burnt caramel, burnt cocoa, and burnt car tires, but anything more light and fruity stands out by a mile. I can still taste that one coffee a friend brought me that was like getting slapped in the face with a bag of overripe rhubarb.
The best way to detect "notes" is to taste the coffee side by side with your usual brew, so you detect the differences more acutely. Light to medium roast brings them out more, dark roast evaporates/burns away the volatile flavor compounds.
You also need to dial it in to bring out certain flavors but that's a whole science in itself (finer/coarser grind, brew time, etc.).

Same as you, I'm not overly fond of the more 'floral' notes. I prefer my coffee to taste more earthy and carbon-y

 

[Lavaimp]

I can, and it makes me fairly picky with coffee types because of it. It's instant so it probably doesn't count much but there's a very particular vietnamese instant coffee that i'm very fond of flavor wise. It has a sort of smoky, rich flavor that compliments most additions well if you put in creamer.