[coffee tasting] developed senses are the best respect for coffee (2) | Coffee workshop

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Xiaopang, a regular customer of our shop, came to our shop for coffee last year. His sensory ability is very good. Every time, he will share the taste of the drink and the aroma of the coffee with us, and he will also point out our shortcomings. Sometimes he will bring us delicious food to taste. The kids in the front street coffee all like him very much.

A few days ago, Xiao Pang came to the store and ordered a cup of Panamanian butterfly. This bean has 70% rosy summer, rich dry aroma and a sweet aftertaste. But Xiao Pang said that the aroma was not sweet enough and felt good, which made me wonder if I had a problem with cooking and shared some with another regular customer, but he said that the aroma was strong, and when he was confused, Xiao Pang said that he had a stuffy nose recently. No wonder he didn't come to take a cup test together in the morning. We have a cup test every morning, and interested friends can also come to the Qianjie Cafe to join us in the morning.

This can be connected to the senses of the previous article, and when talking about taste, you are generally used to experiencing it as a feeling in your mouth. As a result, taste is often inadvertently confused with taste when describing taste. In fact, taste is a mixture of taste and smell.

So what is the real sense of taste? The real sense of taste is the feeling in your tongue and mouth after you hold your nose and temporarily cut off your sense of smell. In fact, most of the flavor of those foods comes from the sense of smell and vision. If you don't have a sense of smell or vision, you can't even tell whether the cup you're drinking is coffee or tea.

The basic tastes are sour, sweet, bitter, salty and fresh, but the balance of taste is not only the balance of the above five flavors, but also requires the participation of taste. The tactile sensation of the oral cavity through the chorda tympani nerve (thick, smooth, soft and hard), the sensation of the glossopharyngeal nerve (larynx), and the sensation of the trigeminal nerve (pain, hot and cold sensation).

Our tongues will retain the residue of the last time we ate, so when tasting coffee, we need to gargle with water and try to restore our tongues to the state of white paper. The tongue is very delicate, too hot or too cold will damage your taste buds, pain will cover your taste, so that you can not taste for a while. Like the sense of smell, our sense of taste is adaptable. If we keep tasting the bitter taste, the feeling of the bitter taste will gradually decrease, but what is a little better than the sense of smell is that we can use mouthwash or soda cracker to remove the previous taste.

A way to exercise the ability of taste perception. The organs of taste perception are mainly distributed in the tongue, and there are also a small number of taste buds in the palate and throat. Choose sugar, salt, lemon juice and balsam pear to taste and chew in turn to feel which parts of the mouth are most sensitive to the above taste. Then a comprehensive comparative test was carried out. Use white sugar, rock sugar, brown sugar, or yellow lemon, green lemon and other samples with very similar taste experience to practice the ability to distinguish between taste persistence and similar taste.

The flavor of a cup of coffee can be simply regarded as the interaction between aroma and structure, and its taste can be said to be the role of taste and taste. When the aroma and taste can be harmoniously combined and promoted each other, it can be said that this cup of coffee is balanced. To feel the balanced beauty of the taste experience requires a high degree of acid to build the skeleton, remove the sweetness with the clarity of the sour taste, and weaken the heaviness brought by the fat-rich liquid through the irritation produced by the acid, which is also the reason why more people prefer washing beans.

Tasting a cup of coffee does not require the drinker to have the gift of smell and taste, just like us to do other things, just practice seriously with a favorite attitude, do not reject every kind of aroma, do not reject every kind of flavor, try to abandon subjective preferences, as time passes, practice makes perfect.