Ten popular coffee flavors in the world and terms for tasting coffee flavors

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[flower smell]: in the first part of the grinding, there is often a large number of flowers coming out, these flowers are usually coffee flowers, or jasmine.

[caramel]: close to candy or syrup, can be felt in the nasal cavity. Or during the baking process.

[chocolate]: in the process of swallowing coffee, the feeling of chocolate will remain in the mouth. It makes people feel as if they ate that kind of bitter and pure cocoa, and there may be a little vanilla taste.

[fruity]: the sweet smell makes people feel as if they had eaten a mouthful of sour and sweet fruit. Or like eating a lot of fruit mixed jam, but not sticky, very refreshing.

[nuts]: like roasted flowers, the smell of roasted corn, or sometimes good luck, and the feeling of crispy peanuts. When you drink this, it will slowly spread out from the nasal cavity.

[rich]: it is a general term for the aroma of coffee, mostly gas. Can smell or drink in the process of feeling, and this strength is very strong, can be called rich.

[insipid]: there is only a slight reflection of the various smells in the coffee, which is not as strong as it is to be found. It is just a superficial feeling, which is easy to make people feel as if there is nothing. Usually after drinking, it will produce the illusion of how to disappear in the twinkling of an eye after drinking it.

[complete]: whether there is a bean in the fragrance, taste and other convenience is missing, not missing is called integrity. But sometimes, in order to highlight one feature, the baker will erase some other flavor. Look at the baking. Complexity: the mixture of aromas and smells in coffee makes it difficult for you to identify, but you can't say bad, you need to understand it a little bit. In many cases, a coffee that is not clear will give people a lot of new discoveries.

[pungent fragrance]: there will be a feeling like eating tangerine peel or cinnamon, a little discomfort or a feeling of hanging your throat.

[smell of grass]: it feels like the grass has been cut off and the smell of grass is in the air. Occasionally it smells like vegetables.

Taste evaluation

Flavor [flavor]

It is the overall impression of aroma, acidity and mellowness, which can be used to describe the overall feeling of contrasting coffee.

Acidity [acidity]

It is the sour and strong quality of all the coffee grown on the plateau. Unlike bitterness or sour (sour), it has nothing to do with pH, but a refreshing and lively quality that promotes coffee to exert its functions of boosting the mind and clearing the taste.

Body [alcohol]

After drinking the coffee after conditioning, the taste of the coffee is left on the tongue. The change of mellowness can be as light as water to light, medium, high, fat, and even some Indonesian coffee is as thick as syrup.

Aroma [smell]

Aroma refers to the smell and aroma of coffee after conditioning. Bouquet is a less commonly used word that specifically refers to the taste of ground coffee powder. Aroma is usually specific and comprehensive. The words used to describe Aroma include: caramel, carbon roasted, chocolate, fruit, grass, malt, rich, rich, spicy and so on.

Bitter [bitter]

Bitterness is a basic sense of taste, and the sensory area is distributed at the base of the tongue. The bitterness of dark baking is deliberately created, but the most common cause of bitterness is too much coffee powder and too little water. Bitterness is not synonymous with sour.

Bland [light]

Coffee grown in the lowlands is usually quite light and tasteless. Coffee with insufficient powdered coffee and too much water will have the same light effect.

Briny [salty]

After brewing, if the coffee is overheated, it will produce a salty taste. The coffee in some coffee shops has this taste.

Earthy [aroma of soil]

Commonly used to describe Indonesian coffee with a spicy and earthy flavor. But the smell of mud does not refer to the smell of dirt on coffee beans. Some commercial coffees are mixed with cheap coffee, and the muddy smell may become dirty, apparently due to the dry, rough processing technology of laying coffee beans on the ground.

Exotic [uniqueness]

Describe coffee with its unique aroma and special flavor, such as flowers, fruits and spices. Coffee from East Africa and Indonesia usually has this property.

Mellow [aromatic alcohol]

It is an adjective for coffee with low to medium acidity and good balance.

Mild [mild]

It means that some kind of coffee has a harmonious and delicate flavor. Latin American premium coffee grown on the plateau is usually described as mild in texture. In addition, it is also a coffee term used to refer to all plateau coffee except those produced in Brazil.

Soft [soft]

Describe low-acidity coffee like Indonesian coffee; it can also be described as mellow or sweet.

Sour [acid]

A sense of taste in which the sensory area is mainly located at the back of the tongue and is characteristic of light-colored roasted coffee.

Spicy [Xiangxin]

Of a flavor or smell reminiscent of a particular spice. Some Indonesian plateau coffee (especially old coffee) contains the sweet smell of cardamom.

Strong [strong]

Technically, it describes the advantages and disadvantages of various tastes, or the relative ratio of coffee to water in a particular conditioned product. In terms of popular usage, strong describes the strong flavor of dark roasted coffee. In addition, it also misleads people into the illusion that it contains a lot of caffeine.

In fact, canned light coffee is high in caffeine because it contains more decaf.

Sweet [sweet]

It is a widely used adjective, which is almost like fruit in nature and has something to do with the taste of wine. Coffee grown on the Costa Rican plateau usually has a pungent flavor.

Wild [wild]

Describe coffee as having extreme taste characteristics. If ordinary people cannot accept it, they will call it eccentric, but it may also be an attractive feature, depending on personal preference.

Winy [wine flavor]

Describe a charming flavor reminiscent of wine. Fruit-like acidity and smooth mellowness create a special contrast flavor. Kenyan coffee is the best example of wine flavor. At present, there are so many kinds of coffee beans imported from all over the world that there is no choice. Here we will introduce the main producing areas and the characteristics of coffee beans as a reference for the selection and purchase of coffee.

Brazil (South America)

The largest coffee producer, which accounts for 1/3 of the world's coffee consumption, accounts for 1/3 of the world's coffee consumption and has a place in the global coffee market, although Brazil faces several times more natural disasters than other regions. but its acreage is enough to make up for it.

There are many kinds of coffee here, but its industrial policy is large and cheap, so there is not much premium coffee, but it is a good choice for mixing other coffees.

One of the most famous is Sandos Coffee, which tastes mellow and neutral. It can be boiled directly or mixed with other kinds of coffee beans to form a comprehensive coffee. It is also a good choice.

Other kinds of Brazilian coffee, such as Rio and Parana, can be produced in large quantities because they do not need too much care. Although the taste is rough, it is a kind of high-quality and inexpensive coffee, which has its own standards because it is distributed all over the country and varies in quality (NO.2-NO.8 according to the number of sundries, NO.13--NO.19 according to the size of beans, and six grades according to taste).

Almost all Arabica varieties are of good quality and stable in price. The most famous one is "Brazil Santos", which has been a necessity of blended coffee and is familiar to the public since ancient times. Recently, the "Guilma Cup" is also highly rated.

● quality beans: Sangduo NO.2, size NO.18

The characteristics of ● taste: mild, bitter medium, soft flavor.

The best fried culture degree of ●: medium fried culture.

Colombia (South America)

This is the second largest coffee industry after Brazil, and is also the leader in the Columbia Maird Group (Colombia, Tanzania, Kenya). In addition, there are Asa Maird, Anwar Snow Arabica, Robsta). The more famous producing areas, such as "Medellin", "Manizares", "Bogota" and "Armenia", all the coffee beans cultivated are of Anicabi species, with a strong taste, stable quality and stable price, and the fried coffee beans are even bigger and more beautiful.

From low-grade products to high-grade products can be produced, some of which are rare good goods in the world, the taste is so mellow that people can't put it down.

● quality beans: Columbia Spremer / Echesellon (other than Spremer, larger particles)

The characteristics of ● taste: sour, bitter, sweet and strong, the color is like a good wine.

The best frying degree of ●: medium-depth

Mexico (Central America)

This major coffee producer in Central America, the coffee here is comfortable and charming. The Mexican coffee selected are Coatepec, Huatusco and Orizaba, of which Cottpe is considered to be one of the best in the world.

The coffee cultivation belt of this country is similar to Guatemala in the south in terms of geographical and climatic conditions, so it is included in the scope of "China and the United States". The main producing areas are in Goa DiBuick, Oaxaca and other states, especially the water-washed coffee beans from the highlands, which have excellent aroma and sour taste. according to the elevation, the specifications are divided into three categories: Aldora (4000-4200 ft), Prima Labado (2800-3300 ft) and Boone Labado (2100-2500 ft). Most of the products are sold to the United States.

● quality beans: Aldora, Mexico

The characteristics of ● taste: the grains are large and sour and sweet, with strong flavor.

The best frying degree of ●: medium-depth

Guatemala (Central America)

The central region of Guatemala is home to world-famous coffee with excellent flavor. Most of the coffee beans here have charcoal flavor and cocoa flavor, but their acidity is slightly stronger.

These are the most familiar coffee beans in Japan, and the first place of origin is in San M á rquez, which is close to the mountains of Mexico. The second place of production is Caesar Denango, who is difficult to make. Other brothers and gangs and Antigua are also very famous. Slightly sour, mellow and smooth, it is the best material for mixed coffee. The classification is divided into seven grades according to the elevation. The higher the origin, the more mellow the coffee beans are, while the coffee beans from the lower areas are of lower quality.

● quality beans: Guatemala SHB

The characteristics of ● taste: bitter and fragrant, good taste.

The best frying degree of ●: depth

El Salvador (Central America)

It is listed as the producer of Asa Merdo Group together with Mexico and Guatemala, and is fighting for the top one or two places in China and the United States with other countries. The highlands of origin are large coffee beans of all sizes, which are fragrant and mild in taste.

It is also divided into three grades according to elevation: SHB (strictly high grown) = highland, HEC (high grown central) = mid-highland, and CS (central standard) = lowland.

● quality beans: El Salvador SHB

● taste characteristics: sour, bitter, sweet mild and moderate.

The best frying degree of ●: medium-depth

Honduras (Central America)

The washed coffee beans in the mountain areas are well received, while the coffee beans produced in the lowlands are of lower quality. Well-known producing areas are Santa Barra, Gracias, Komayagya in the east, and Chortika near Nicaragua. Coffee beans range in size from medium to large and are characterized by a mild taste. The quality products here are also marked up and divided into three grades.

● quality bean: Honduras SHB

The characteristics of ● taste: sour and slightly sweet.

The best frying degree of ●: medium-depth

Costa Rica (Central America)

The coffee beans produced at the high latitudes of Costa Rica are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here have been carefully processed, which is why they have high quality coffee.

The famous coffee is produced in the Central Plateau (Central Plateau), where the soil consists of successive layers of volcanic ash and dust.

The first-class fragrance is strong and sour, and it is highly valued. The place of production can be roughly divided into three areas: the Pacific coast, the Atlantic coast and the middle zone, and each is graded according to its elevation. All the coffee beans are quite large, especially the sour and fragrant coffee beans produced in the high areas of the Pacific coast are the first-class coffee beans, and there is a new brand of "Clarke Hill". The coffee beans of the lowlands along the Atlantic coast are sour rather than mellow and have nothing special.

● quality beans: Costa Rica Clara Mountain

The characteristics of ● taste: moderate acidity and mellow taste.

The best frying degree of ●: medium

Cuba (West Indies)

Cuba, famous for producing sugar, tobacco and coffee, is a republic made up of Cuba, the largest island in the West Indies, and other affiliated islands. Coffee was introduced by the French from Haiti in the middle of the 18th century. The coffee beans are characterized by large ─ grains and bright green high-quality coffee beans. The grades are divided into ETL (extra Super Grade), TL (Middle Pole) and AL (ordinary) according to the size of coffee beans. "Clydale Mountain" is Cuba's proudest high-quality, large-shaped coffee beans.

Quality beans on ●: Mount Crisdale, Cuba

The characteristic of ● taste: the taste is stable. A balance of sour, bitter and sweet.

The best frying degree of ●: medium

Jamaica (West Indies)

Jamaica's national treasure, Blue Mountain Coffee, is flawless in every way, just like wine, many wineries are now bought by the Japanese.

The Japanese have bought most of the Jamaican coffee in recent years, so it is very difficult to buy it in the market. It is said that it has not been available in Britain for four years, and the spending power of Easterners is really staggering.

Jamaica is a republic of large and small islands in the Caribbean. Coffee is cultivated on the Yumai slope on Hengduan Island, and the producing area can be divided into three areas: BM (Blue Mountain) and HM (Alpine) PW (Plame washed coffee beans), which are also the brand names of coffee. The ranking of quality and price is 1, 2, 3, and the ranking of production is 3, 2, 1. Among them, the flavor, aroma, strong and sour taste of "Blue Mountain" are all very average and highly appraised. Almost all the products are sold to Japan.

● quality beans: blue Mountain / High Mountain

The characteristics of ● taste: it has the same sour, bitter, sweet and good flavor.

The best frying degree of ●: mild to moderate

Yemen (West Asia)

Yemeni mocha coffee was once all the rage, blowing a whirlwind of mocha all over the world, but unfortunately, the good times are not very good. Under the political turmoil and unplanned cultivation, the production of mocha is very unstable.

Having said that, mocha is still the soul of matching other coffee beans or mixed coffee beans.

Yemen, commonly known as Arabia, is the birthplace of Arabica species, once known as "mocha coffee", but it was all the rage for a time, but now it is no longer a grand occasion. But its flavor such as alcohol class, full-bodied and mellow characteristics, one is quite favored by consumers after-dinner coffee. Together with the coffee produced in Brazil and Colombia, it is the three swordsmen who have been chosen as blended coffee. Matari produced in the Bani Matar region and Sanani produced in Sanaya are also quite famous, and the Golden Matari is also produced in Bani Matar.

● quality beans: Golden Horse Tali

The characteristics of ● taste: slightly sour and strong aftereffect, but also sweet.

The best frying degree of ●: medium ~ depth

In addition to the above-mentioned countries, there are also some African countries that are also famous for their coffee: Ghana, C ô te d'Ivoire, Guinea, and so on.