When you have a cup of coffee, you're starting hot, and that's really just the aromatics.

A great light roasted coffee is very mild at that point, almost watery in many cases.

Let it cool, take time.

As the coffee starts to cool, your taste buds start to taste more and more.

You start to be able to smell the flavors more.

And as that temperature goes down from the brewing temperature, which is like 200+, down to 185, still piping hot, now down to 135.

Now you start to really taste a lot more going on in the coffee.

If the coffee has been processed really right and if it's the right coffee, you start to realize there are these transparent layers.

And you pick up on one layer, and you pick up on another, then you pick up on another, and they start to add to each other, a little bit symphonically.