Similarities Between Coffee & Wine

Many of us wake up and sip on a cup of coffee to get our day started and we my wind down the night with a glass of wine. But many of us don’t know the similarities between coffee and wine .

One of the first similarities is the concept of variety. Coffee comes in many varieties and is grown in coffee belt around the world. The variety grown, as well as its ability to grow well in certain terroirs, most certainly affects the coffee’s aromatic and taste profiles. Different varieties, just like grapes, are suited to different terroirs. The type of soil in which the coffee plants grow, sun exposure and other climatic elements all play a role in defining coffee aromas, flavours and textures.

Aromas and flavours, are another obvious similarities. Just like wine, coffee has a unique bouquet of aromas that are specific to its variety, terroir and roasting process. The roasting process affects coffee and mimics the way winemakers decide how the cellar will affect the final outcome of a wine.

How the finish product is served is another factor to take into account in the outcome of the beverage. We are all aware of how the right temperature, stemware and proper decanting (if necessary) can significantly affect the way a wine shows—and the same can be said for coffee. How the coffee is ground (to what degree of coarseness or fineness), the temperature of the water used to make the coffee and the device used to prepare the coffee, will all have an affect on its taste. In the same way that it is important to properly prepare and serve wine, it is important to properly prepare and serve coffee to experience it in its best state.

Both are made from fruit. Both have flavors that are heavily influenced by the soil and climate in which they’re grown. But the similarities between coffee and wine don’t end there, from the way we taste them to the words we use to describe them. It turns out that there’s much more to two of the world’s favorite drinks. Did you know that coffee beans come from cherries? The growth and processing of coffee beans, similar to grapes, is a blend of art and science. A coffee farmer knows their fruit trees as well as a vintner knows their vines, and the decisions each make before, during, and after harvesting their crops has a direct impact on how we experience it later on. The fruit affects the flavors.

Coffees from Kenya, are big, bold and almost tropical-tasting due to their equatorial origins and shadeless growing methods. Coffees from South America have a bit more acidity and have chocolatey sweetness due to being grown in a wetter climate and at higher altitudes. The same goes for wine. Most French vineyards are in cooler climates, and produce wines that are lighter-bodied and more acidic than wines from California, which has a warmer climate. Which results in bold, full-bodied wines. So with both, the soil sets the stage.

Winemakers use the word terroir to describe how location affects cultivation, and that concept also applies to coffee. A coffee tree in the northern hemisphere will produce beans that are inherently different from beans grown on the same tree in the southern hemisphere.Both cuppers and sommeliers will tell you to get your nose in the cup or glass. Inhaling deeply is critical to take in the aroma because much of what you taste comes from your nose. Although they’re two completely different substances, coffee and wine share certain similarities that go beyond affecting our overall mood. Both have a range of variations that allow them to have different tastes and be made in different ways. Both take in factors of age and fermentation in the farming and harvesting process.

Like coffee, wine has an array of different kinds and styles available as well. The type of soil, quality of environment, and atmosphere that the grape trees are grown in have an effect on the different tastes and aromas that come from wine. To create good tasting products, both trees need to be in mountainous regions because they flourish better at certain altitudes. Similar terms are used to describe the tastes and aromas of coffee and wine. Aroma, body, mouthfeel, and acidity are all common words that are used by coffee and wine connoisseurs around the world. Both coffee and wine also have a stronger taste when they are aged and aging them actually allow the beverages to be heightened as it gives a different overall taste. So the next time you take a sip of wine or drink of a cup coffee think a little bit more on how these are process from fruit to cup.