[tasting] developed senses are the best respect for coffee (1) | Coffee workshop

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Developed senses are the best respect for coffee.

A few days ago, I met a lovely girl who was very interested in coffee but knew nothing about it. Because the girl was so cute and likable, I decided to take her into the vast "prairie" of boutique coffee.

The store basically carries out a cup test every morning to test and taste the coffee beans baked the day before, which is a good opportunity to get started with boutique coffee. The diligent girl comes to have a cup test with us every day. After several days, my sister told us today that she could not taste anything except the first drink of Kenya and the last drink of Mantenin.

I wonder if everyone has the same experience as her. after drinking several cups of coffee in succession, the coffee tastes lighter and more astringent, smelling the same smell of each cup of coffee, unable to understand what is said in the flavor description, and looking stunned. Or think that this cup of coffee aroma taste very good, want to tell people, but do not know how to describe, reluctantly express it, but the other party can not understand. But baristas can describe smells you don't notice. It's not that baristas are born with more developed senses than ordinary people, and don't wonder if there's something wrong with their senses, just because you don't consciously train and use your senses and your head in your daily life.

How should we train? When we come into contact with coffee, we are first attracted by the aroma of the coffee when it is ground, and then captured by the mellow aroma after the entrance. Let's first talk about how to exercise your sense of smell.

The sense of smell is adaptable, and it is strongest when we smell it for the first time, but the longer we smell it, the more insensitive we become to it. I often meet guests who say "good smell of coffee" as soon as they enter the door, but I don't think there is a strong smell of coffee when I come into contact with coffee every day. The so-called Zhilan room has not heard its fragrance for a long time. But once you don't smell the smell for a long time, the nose will gradually regain its sensitivity.

When talking about taste, it is easy to confuse taste with taste. In fact, taste is a mixture of taste and smell. Although you may feel as if the smell in your mouth is smelled in your mouth, it is actually an illusion. The nose is connected to the mouth. Try to hold your nose while drinking coffee, and you will find that there is only a monotonous texture in your mouth, and at the moment you release your nose, the aroma suddenly rushes in, as if the smell is coming out of your mouth. When we taste coffee, let the coffee liquid keep rolling in the mouth, we can feel the aroma in the nasal cavity.

When you pass by a familiar bakery or taste delicious dishes or a fresh florist, smell it consciously, stay in your mouth a little longer, and then carefully distinguish and compare the smell you feel every moment. Finally, let this conscious act of feeling and identifying aroma slowly become subconscious.

All the smells you can feel need to have a connection. You have to remember what kind of smell comes from what comes from, and then summarize the types of smells you remember to form your own memory logic.

It's hard for someone who hasn't smelled roses to tell what roses taste like, but baristas can agree on a cup of coffee through coffee flavor wheels or coffee nose-smelling bottles. There have been a lot of articles about coffee flavor wheels and smell bottles. You can see how much you know, which is very useful for training your sense of smell.

Finally, we need to keep practicing, the sense of smell can be acquired, not just inborn.