Some Discovered Practices of Lay Coffee Drinkers

When lay coffee drinkers taste the coffee in their cups, the flavors they note are shaped by the local interaction that provides the context for the occasion. Three methods they use for identifying flavors are examined and described: clustering , or how flavor descriptors are articulated in ensembles during a collaborative process; objectivating , the concerted work of transforming tentative suggestions into objective findings; and calibrating ,...