Eight principles for judging coffee by cup time
The first principle: [clean], clean when light, and clean when strong.
It's like a room, it's easy to be clean when it's empty, but it has to be clean when it's full.
The second principle: [spindle flavor], that is, it represents the characteristics of this region. Cleanliness is the foundation, and an unclean cup of coffee represents a flaw, but clean coffee can easily become tasteless, so it must have a main flavor. The taste of this spindle is from hot to cold, any cooking method, any baking degree. No shallow baking, no deep baking or no shallow baking, and the same is true of cooking.
The third principle: [location], if there is a taste, there must be a place. If you say there is a smell of wild flowers, please mark the location of the smell. If it cannot be marked, then the taste may only be a written description of the cup test report. It's just your imagination.
The fourth principle [moving path], the smell will not just be fixed in a certain position, the taste will move. If it is fixed in a certain position, then the smell is dead, and if it is the same from beginning to end, it is also dead. Good coffee is alive and leaves a foot in every place where it feels.
The fifth principle-[hierarchy]. [layer] is hierarchical arrangement, [times] is orderly. It's an orderly arrangement. [hierarchy] includes at least 8 categories. Thickness, depth, weight, strength, thickness, width, rigidity and softness. Sticky thin
The sixth principle [richness and complexity], the so-called [richness]-the rich are more beautiful, and the rich are more beautiful, which refers to [sufficient and beautiful taste], [complexity], heavy repetition and chaos, which means [similar and messy taste]. All the good tastes are called rich, and the five tastes are called complex.
The seventh principle-texture, the so-called texture refers to-temperament, personality, texture, touch and so on. If you use the analogy of cloth, it will be more clear-silk, Luo, silk, satin, silk, velvet, cotton, hemp, cashmere, wool, acrylic cloth, polyester fiber, etc., different materials have different texture personality. it also distinguishes advanced, ordinary, gorgeous, simple, elegant, rough and so on.
The eighth principle-[coordination], the so-called "coordination" means that there is a day and an earth, a front and a back, a top and a bottom, a head and a tail, a left and a right.
- Prev
How to define boutique coffee?
Generally speaking, the basic level of coffee in circulation on the market is based on the export specifications of various countries. This output standard is based on the particle size of coffee beans and the altitude of the producing place, not according to the specific producing place and manor, variety, and not according to the taste and aroma of coffee.
- Next
About the sour taste of coffee
1. Arabica acidity is high, Robusta acidity is low; 2. Wash beans acidity is high and sun beans acidity is low; 3. Light baking acidity is high and deep baking acidity is low; 4. High acidity does not mean bright and low acidity does not mean dull; 5. Fast baking acidity is relatively bright, but improper control will cause sharp acid; Slow baking acidity is relatively soft, but improper control will cause dull; 6. High water temperature production, acidity is relatively bright,
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?