The Current
Experts…
Although it’s not the definitive source of the ever-evolving and dynamic English language, Webster’s Dictionary defines an “expert” as, “one with the special skill or knowledge representing mastery of a particular subject”. If used as an adjective, the definition is “having, involving, or displaying special skill or knowledge derived from training or experience” (Expert, 2026).
A couple of friends recently saw the site and told me something like, “You must have a sensitive palette, because I never taste that when I drink coffee”. I state on the About Me page of the site that I am not a coffee expert. For context, I’ve never grown, processed, or roasted coffee to any significant degree, and I’ve never trained as a barista. I’m also extremely skeptical of self-proclaimed experts, and I don’t think it’s wise to deify a person as the single source of truth for any matter. In fact, there is scientific evidence that supports the idea that people who have less knowledge of certain subjects tend to overestimate their abilities in self-assessments (Aqueveque, 2018; Sanchez and Dunning, 2018; Kruger and Dunning, 1999). It’s generally the collective opinions of one’s peers and others that bestow the title of expert. This is true for earning a PhD that includes a thesis defense and publication, vocational trades (Master Carpenter/ Plumber), martial arts (Shīfu/ sensei), or granny’s ability to make the best biscuits you’ve ever had without a measuring cup in sight; they’ve all met the objective standards to be validated as an expert by others.
I have tasted a lot of coffee, but surely not every coffee. I’ve had thousands of cups using different preparation methods, by my estimation, and they’ve ranged from tasting like motor oil, to the best coffee experience I’ve ever had. I’m also somewhat adventurous with food, and have a sensitive sense of smell (which is part of taste). I always have several cups before posting a review to this site to provide my honest opinions while attempting to minimize my own biases. There are objective steps that one can take to make coffee taste different, or consistent, but not necessarily better (e.g. grinder settings, steep time, water temp, etc.) – because taste is subjective, and the only expert on what coffee tastes like to you, is you. This is why some people are regularly content with the coffee that’s been sitting for 6 hours in the carafe beside the rolling hotdogs at the gas station (I’m not judging you). If you’ve heard the cliché response of, “It tastes like...[chicken/ beef]” when someone eats something new or unfamiliar, it’s usually because [chicken/ beef] is their only standard for comparison. My short, objective advice to anyone wishing to train their palette to taste coffee, and not just drink it, is to 1.) Get a variety of different coffees and try them out, black; if you’re looking for coffee recommendations, explore this site. 2.) Look up a “coffee flavor wheel” online to help identify what you taste and/ or smell. 3.) Finally, remember, to trust your senses. Since your senses are your own, you're the expert of your experience.
---Bibliography---
Aqueveque, Claudio. "Ignorant experts and erudite novices: Exploring the Dunning-Kruger effect in wine consumers." Food Quality and Preference 65 (2018): 181-184.
"Expert." Merriam-Webster.com Dictionary, Merriam-Webster, https://www.merriam-webster.com/dictionary/expert. Accessed 16 Sep. 2026.
Kruger, Justin, and David Dunning. "Unskilled and unaware of it: how difficulties in recognizing one's own incompetence lead to inflated self-assessments." Journal of Personality and Social Psychology 77.6 (1999): 1121.
Sanchez, Carmen, and David Dunning. "Overconfidence among beginners: Is a little learning a dangerous thing?." Journal of Personality and Social Psychology 114.1 (2018): 10.
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