What beans are suitable for hand-brewed coffee and how to taste a single cup of coffee?

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What kind of beans are suitable for hand-brewed coffee?

Individual coffee beans.

Individual coffee has Blue Mountain Coffee, Brazilian Coffee, Colombian Coffee and so on, all of which are named after the origin of coffee beans. Mocha coffee and charcoal coffee are also individual products, but they have special names: mocha is a port in Yemen, and the coffee produced in this port is called mocha, but these coffees may come from different places of origin, so each batch of mocha beans tastes different.

How to taste a single cup of coffee?

The origin of individual coffee has different flavors, which is the charm that enables the coffee to develop continuously. Coffee from different producing areas has different flavors, making the coffee all over the world a big garden with rich taste. So how should we taste it? (note: for the sake of brevity, I assume that there is no deviation in the degree of baking and cooking.)

The first step is to smell the dry aroma of coffee Fragrance: put freshly ground coffee powder close to your mouth and nose, and you will feel the dry aroma of different coffees from different coffee producing areas. For example, in Latin American coffee, you will smell something similar to nuts and dark chocolate, while coffee in Africa has more floral and fruit flavors. These differences are brought about by differences in plantations.

The second step is to taste the flavor Flavor: when the coffee is in your mouth, you can feel its flavor. In this respect, many enthusiasts, especially those who are just beginning to come into contact with coffee tasting, always think that coffee doesn't smell good. It is true that the sensory discrimination of coffee liquid in the mouth requires a certain amount of exercise, but over time, the flavor can be detected. We still compare Yega Schiffe with washing Guatemala, and some friends say, "I know they taste different, but I don't know how they are different." This is a real situation, but don't worry.

The third step, feel the aftertaste: after drinking the coffee, there will always be a taste back from the throat, some aftertaste is very long and clear, some is very short and very vague. We say that a longer and clearer aftertaste is good, and the quality of raw coffee beans is higher.

The fourth step, know the acidity: many friends do not like sour coffee, like very mellow or even strong coffee, think that this is strong enough. But if you want to be a coffee connoisseur, the key to getting started is to know the acid in coffee. However, it must be made clear here that the more sour coffee is, the better. The sweet and sour substances in coffee are components of the complexity of coffee flavor. In fact, without talking about coffee, people's understanding of acid will become much easier. Here is an example: squeeze a lemon into juice, divide it into three equal cups, add a small spoonful of sugar in the second cup and two tablespoons of sugar in the third cup, then the acidity of the first cup of coffee is higher than that of the third cup, but these three cups of different types of acid, we say the acidity is different. Some coffee is very acidity, very smack, in the professional cup test, we still give it a very low score, some coffee although sour, but sweet with sour kind of very comfortable and round acid, we will give it a high score.

Step 5, feel mellow: in professional coffee tasting, this indicator is also known as taste, which is visually interpreted as water and oil. Oil is thicker than water, so the taste value will be higher than water, high-quality coffee will be fuller than low-quality coffee mouth feel, more weight, the score will be higher. Some coffee will feel very full in the mouth, while some coffee will be very water quality, the taste is erratic and short-lived, the former is excellent and the latter is bad.

The sixth step is to find defects: there is no negative taste in the whole process of a cup of coffee from smelling dry fragrance to drinking it, such as unclean, astringent and fermented taste. if there is such a taste, we think that this kind of coffee is unclean and must not become fine coffee. Many friends hope to have a breakthrough in the cup as soon as possible, but the core task of this breakthrough is to find and grasp the negative taste.

When we say tasting a cup of coffee, we taste it one by one in this order. If each index is positive, then we give this coffee a higher score as a whole. If people with some cup experience will find that the order we say is in the order of coffee temperature from high to low, but anyway. Understanding coffee and improving the ability to taste coffee must be based on regular tasting. This is just as the oil seller said: there is no other, but the hand knows you well.