Why Some People Are Super Tasters of Coffee (And Others Aren’t)

Ever noticed how some people can detect chocolate, berries, citrus, and even floral notes in their coffee—while others just taste “bitterness” or “burnt beans”? It’s not just imagination or coffee snobbery. It’s science.

In the world of coffee, the term "super taster" often pops up. These individuals are believed to have a heightened sense of taste and smell, allowing them to pick up on subtle notes most of us miss.

But is this a real thing? And what determines whether you’re a super taster or not?

This article explores the fascinating intersection of genetics, physiology, psychology, and sensory science behind how we perceive coffee.

Whether you're just starting your journey or already obsessed with flavor notes, this will help you understand why your coffee tastes the way it does to you.

What Is a Super Taster?

A super taster is someone with a heightened sensitivity to certain flavors—particularly bitterness. The term was first coined in the 1990s by researcher Dr. Linda Bartoshuk, who studied variations in taste perception among individuals.

Super tasters tend to:

• Detect flavors more intensely
• Be more sensitive to bitter compounds
• Have more taste buds (fungiform papillae) on their tongue
• Experience complex flavor profiles more vividly

They often react more strongly to bitter vegetables (like kale or broccoli), spicy foods, and of course—coffee.

The Role of Genetics in Coffee Taste Sensitivity

Your ability to detect flavors—especially bitterness—is largely determined by your genes.

Key Genetic Factors

1. TAS2R38 Gene
This gene encodes a receptor that responds to bitter compounds like PROP (propylthiouracil). People with a certain variant of this gene are more sensitive to bitterness, making them likely super tasters.

2. OR (Olfactory Receptor) Genes
Over 400 genes control how you detect aroma compounds. Variations here affect your ability to detect specific coffee aromas like citrus, spice, or roastiness.

3. CNV (Copy Number Variation) in Taste Bud Genes
Some people are born with more taste buds than others. More taste buds = more input from the tongue = more intense flavor experience.

In studies, about 25% of people are super tasters, 50% are average tasters, and 25% are non-tasters, who perceive bitterness less intensely.

Taste vs. Flavor: What’s the Difference?

People often confuse taste with flavor, but they’re not the same:

• Taste comes from the tongue and includes only five basic sensations: sweet, sour, salty, bitter, umami
• Flavor includes taste plus aroma, texture, temperature, and mouthfeel

Coffee’s complexity lies in its aroma, which contains over 800 volatile compounds. A big part of being a super taster is actually being a super smeller.

Smell: The Hidden Power in Flavor Perception

Smell contributes up to 80% of flavor perception. When you take a sip of coffee, aroma molecules travel up your retronasal pathway—from the back of your mouth to your nasal cavity.

Super tasters often have a more sensitive olfactory system, allowing them to pick up notes like:

• Citrus (limonene)
• Chocolate (pyrazines)
• Berries (furans)
• Floral (linalool)

Some may even detect over-roasting, fermentation defects, or origin-specific terroir.

How Taste Sensitivity Affects Coffee Preferences

Being a super taster doesn’t always mean you like more coffee flavors. In fact, many super tasters dislike dark roasts or robusta blends, because the bitterness is overwhelming.

Super Taster Tendencies

• Prefer light to medium roasts
• Choose washed coffees over naturals (cleaner flavors)
• Enjoy more acidity and sweetness
• Often find espresso too harsh unless well balanced

Non-Taster Tendencies

• Less sensitive to bitterness
• Prefer bold roasts or robusta-heavy blends
• Often enjoy espresso and strong brews
• May need more extreme flavor to detect differences

Can You Train Yourself to Be a Super Taster?

While you can’t change your genetics, you can train your palate. Professional cuppers and baristas develop skills that mimic super tasting through:

1. Regular Coffee Tasting (Cupping)

By practicing structured tasting, you learn to isolate and identify flavor notes. Repetition builds memory and sensitivity.

2. Aroma Training Kits

Tools like the Le Nez du Café or SCAA flavor kits expose you to common aroma compounds in coffee. Over time, your brain gets better at recognizing them.

3. Descriptive Vocabulary Practice

Learning how to name what you taste helps reinforce the memory. Is that fruit note more like green apple or stone fruit? Is the acidity citrusy or malic?

4. Tasting Across Origins

Comparing coffees from different regions (Ethiopia vs. Brazil, for example) can train you to detect origin-specific traits—like florals vs. nuttiness.

The Psychology of Flavor Perception

Beyond biology, expectation and context shape how we experience coffee.

• If you're told a coffee is expensive, you might perceive it as more complex.
• If you expect chocolate notes, your brain may “find” them even if they’re not there.
• Color, lighting, and cup shape all affect flavor perception.

Super tasters may be more neurologically attuned to sensory feedback, making them more prone to suggestion—but also more accurate with practice.

How to Find Out If You’re a Super Taster

1. The PROP Paper Test

Labs use PROP taste strips to test bitterness sensitivity. If the paper tastes very bitter, you’re likely a super taster.

2. Food Aversion Clues

Do you dislike strong bitter greens, hoppy beer, or dark chocolate? That’s a sign.

3. Blue Food Dye Test

Color your tongue with blue food dye and count fungiform papillae with a magnifying glass. More than 30 in a small area = likely super taster.

4. Coffee Cupping Challenges

Try blind tasting coffees from different origins or roast levels. If you consistently detect complex notes others don’t—your palate is likely more sensitive.

Are Super Tasters Better at Coffee?

Not necessarily. While they may detect more, super tasters can also:

• Be more overwhelmed by bold or intense flavors
• Have lower tolerance for bitter or astringent notes
• Need to work harder to find balance in certain roasts

Many professional tasters are average tasters—they have enough sensitivity to evaluate flavor without being overpowered by it.

So even if you’re not a super taster, you can still develop an excellent coffee palate.

Coffee Tasting Tips for Every Taster Type

For Super Tasters:

• Start with washed African coffees—clean and floral
• Use cooler brew temps to reduce bitterness
• Avoid over-extraction (stick to light-medium grinds and short brew times)
• Try cold brew for a smoother flavor profile

For Non-Tasters:

• Try natural process coffees for bold, fruity flavors
• Use espresso or moka pot methods for concentrated taste
• Experiment with longer bloom times and coarser grinds to bring out subtle notes
• Add flavor wheels and note-taking to enhance perception

How the Industry Uses Super Tasters

Coffee roasters and Q graders often rely on tasters with exceptional palates for:

• Quality control
• Flavor profiling
• Blend creation
• Detecting defects (like ferment, mold, or chemical taint)

But the best teams include a range of taster types to balance out sensitivities and blind spots. No single person can taste everything.

Final Thoughts: Celebrate Your Unique Coffee Palate

Whether you're a super taster or not, what matters most is knowing your own preferences and learning to explore the diversity of coffee.

Taste is subjective. The goal isn't to impress others with obscure notes—it's to enjoy the process of tuning in to your senses, learning about origins, and connecting with coffee on a deeper level.

So whether you’re tasting blackberry or just “coffee,” remember: every palate is unique, and every cup is a chance to grow.