Tasting coffee at a young age seems to be an extreme experience mostly because this concentrated beverage with high acidity and bitterness on a nascent palette can be an overbearing experience. As time passed the relationship with coffee and its characteristics matured although in absolute nangoo (nude) honesty the first sips of espresso made the face tighten up with heavily contracted cheeks, major ripples on the forehead and the small muscle inside the mouth called the tongue coloured with remnants of espresso stuck out as the subject cried for water or something sweet. It seems that each new sip gave the experience a new dimension, the first few cups were fairly difficult to swallow but the complexities began to slowly unpack themselves over time. In the initial days the most enjoyable part was said to be the bitterness and high volatility of flavours in the beverage, unexpectedly the same part that would convince the brain to go for a second sip. The initial set of espressos inspired much curiosity about what other beings loved so much about this beverage, one with such intense, dynamic, concentrated flavours.
As they say and it seems sentient lives [plants and animals] grow old in this world, an unstoppable cycle which prevails in all the many senses of the human being as well. One that is of particular interest to us is the ability to taste. This development in the body allows you to identify the intricacies and details of articles that are subjected to your palate, in a sensory manner unlike any other. We noticed espresso by espresso that there was a lot more to the beverage when compared to the subject’s first assessment of it. While the senses continued to mature the subject began noticing a multitude of flavours within the staples and other foods that it would consume. It was apparent that flavours in food started to present themselves and began to sound like a type of language, one that was new to the aptitude and one that had no sonic voice. At times it must have had a volume so loud that the eyes began to water and skin to sweat (expecting spicy or sour) and other times it seemed soft, comfortable and easy or even happy at times (possibly floral/sweet/fruity).
Flavour - the invisible language
As the palate grew more susceptible to the nuances of foods, it began to depict a character invisible to the naked eye most of which you could feel but not see. Until this realisation characters were mostly drawings and actual visual depictions that were relatable by the eyes but in this case it was not the same. There would be pungent notes that would feel uncomfortable although the body would still want more, it felt as if the body was enjoying the flavour that made it uncomfortable [humans are so complex!] This embodiment of flavours began sketching itself mostly in the subject’s head through speculatively it’s tongue - it would explain impulses of morsels in it’s mouth that would run a spectrum of feelings through the body, some indulgent and some that would incite absolute disgust. The imperative part of these findings was that this world required and prevailed multiple languages to translate these volatile and fairly intricate flavours that were sometimes hidden and sometimes locked within various kinds of foods and beverages.
Another fascinating finding is ‘the environment of the tongue' - an exceptionally powerful term. The literal muscle which is the tongue inside the human being's mouth is delicate and must be protected from all things extreme. This includes alcohol, heavily flavoured foods, high acid foods, extremely hot items and sharp/rough consumer items that could affect or alter the ability and function to taste. If it is exposed to such foods and items often the delicate taste buds are then not able to work at their optimum efficiency and therefore are hampered when looking for delicate intricacies of specialty foods. Some say indulgence is an extreme, heavy experience and others say balance is the right way to develop flavour in foods, but the human body and brain have their own individuality especially considering likes and dislikes
here is how we unpacked the construct of flavours within the lines of espresso in the most alien & nangoo way possible