Picture this: as the golden sun sets over the vineyards of Tuscany, you find yourself seated at a rustic dinner table, surrounded by a lively group of Italian friends. In front of you, crystal-clear glasses brim with the rich, ruby elixir known as Chianti Classico. In this timeless scene, one of your companions gracefully swirls their wine and, with a profound inhale, takes in the wine’s bouquet.

With an air of confidence, they take a pause and, as if unlocking a hidden treasure, proclaim that the wine, believe it or not, has an “oaky essence”. And yet when that meal ends, the very same people will unceremoniously swig back their espressos in one gulp–no florid language included. But coffee demands a discerning palate, one even more refined than that for wine.