Coffee Tasting View-Please stop tasting Mr. Taguchi's coffee with your eyes and ears

Because now I see that many people taste coffee by listening and watching, and they have always had a different point of view.

Recommend a book "Coffee Taste Collection" by brown fans.

It is Mr. Taguchi, a Japanese coffee celebrity, who will delve into the valuable experience of coffee over the past 30 years, unreservedly and openly, from the understanding of coffee to the actual roasting technology that determines the taste of coffee, as well as the correct way of grinding and extraction. the author also puts forward the original "systematic caffeine", which breaks the myth that "good coffee depends on expert perception". Anyone who has mastered the method of "Coffee Taste Encyclopedia" can steadily brew delicious coffee of high quality. This is a heavyweight coffee tasting book that should not be missed by both coffee makers and amateurs.

Is this cup of tea or coffee?

1. There are many rumors on the Internet: coffee must be drunk while it is hot, and coffee has the best aroma when it is 90 degrees. Finish it in ten minutes, because of the aroma and aroma. Only in this way can people who know what they do Blabla.

Hearing this, it is estimated that not many people in the whole Italy or even the WBC competition know how to do it, and few of the cup testers on the manor know how to do it. A cup of ESPRESSO, the temperature extracted correctly, is only 55-75 degrees (in fact, some materials are written as 60-70). The temperature coming out of the hand can't be 90 degrees.

And the cup test for beans (not a cup test here, but a cup test for bean quality), there are certain criteria for evaluating aroma at different temperatures, and so on.

Some people will say, Xiaobian, those are the things that cup testers do, and most of us are different, but in fact, practice is the best test method. Soak a cup of fruit sour beans like Yega and drink it slowly for half an hour. I will experience the changes of flavor at different temperatures and times, and some flavors cannot be experienced at high temperatures.

If the beans are good enough, the taste of the latter part will not turn into an unpleasant odor. Of course, when the temperature drops, the acidity may be more obvious than the high temperature, but it also has something to do with the sensitivity of the tongue at different temperatures.

2. When flushing by hand, the hamburger formed by powder bag is not as big as that of many videos on the Internet. It must be that the coffee is not fresh and the flavor is not good.

I estimate that if those beans such as 90 +, Rose Summer, Yega and so on, if they will listen to others, they will surely cry sadder than Meng Jiangnu and injustice than Dou E.

Hamburger, is a beautiful exhaust capacity, although stale beans almost emit carbon dioxide, certainly can not form a hamburger, but the problem is that the carbon dioxide content of shallow baked beans will be much smaller than that of medium-baked and deep-baked beans, and the degree of expansion of powder bags will naturally be smaller than that of medium-deep baked beans.

Therefore, although the hamburger has something to do with freshness, it is not absolute. It is better to rely on your own mouth and nose for freshness.

3. ESPRESSO should be greasy, or send a picture to the Internet, have an ESPRESSO, and ask netizens how they think I am doing.

A cup of ESPRESSO, the amount of fat is related to beans, grinding, cloth powder, pressing powder, not necessarily a lot of oil, such as all Luodou, oil must be beautiful, but the taste?

In addition, netizens are not gods and can taste every other place, with or without channels, insufficient extraction, non-extraction and uneven extraction, the picture can only partially react, but the most important thing is how you drink.

4. The great god book theory, as soon as he opens his mouth, a certain god says that the most important influence on taste is the quality of raw beans and baking, while brewing accounts for very little.

The editor is here to ask you, have you ever drunk the product of that author? The same good quality beans, using different water flow methods to brew will be different styles or differences these hands have not tried?

5. The best flavor of coffee is the first seven days (which many people also agree with, which is more controversial).

The editor would like to ask, if the baking method makes the exhaust process relatively slow, in the first three days, the beans are still in the exhaust period, the beans are not ripe, there is a feeling that the aroma can not jump out, and there is a sense of astringency, while the aroma is the most stretched and sweet in 10-12 days, so would you like to drink the 3-4-day period or the 10-12-day period?

6. When it comes to certain issues and equipment, some netizens will say, "We are ordinary people and can't taste it." It takes a long time for the average person to taste like someone else. "

Brother Ma and I complained about a netizen who blindly said that ordinary people did not have such a need.

But who does not start from ordinary people, just because of hobbies, drink too much, the tongue began to tip. Does it take a long time for people to grow up? Attitude is the fundamental problem.

7. Someone saw the manager brewing in a store and asked, "what is the brewing ratio in your store?" Store manager: "1:18". Guests "will feel heavy when they come out."

A Brazilian bean, originally body thin, now using a rough mill (legal pressure degree), a large flow of water quickly brewing 1:13, and the flow is random circle, the other side is a 90 + sun, the body is very thick, take the normal hand grindability, flow control is very good at 1:18, which of the two will feel strong water?

Being light is not necessarily the same as feeling heavy water.

So don't be preconceived in terms of ideas, taste it by mouth or practice it yourself before you come to a conclusion.