How to describe coffee flavor and taste in terms of coffee smell

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The aroma of coffee is mellow, the aroma of coffee is overflowing, and the slight bitterness of coffee is released from the mouth. These are the only adjectives for all kinds of tastes.

1. Flavor: the aroma, acidity and mellowness of a cup of coffee. Wait for the overall impression.

Second, Aroma (aroma): the taste of coffee after blending, describing the aroma of coffee including caramel, fruit, flower, rich, spicy. Wait.

3. Bitter (bitterness): one of the four major tastes of coffee, the reasons for its formation can be divided into the following five types:

1. Varieties: generally speaking, Robusta tastes more bitter than Arabica.

two。 Producing area: generally speaking, coffee from Sumatra and Java in Indonesia tastes more bitter than other producing areas.

3. Baking degree: deep-roasted coffee beans have a high degree of caramelization and carbonization, so they are also bitter.

4. Caffeine: caffeine is one of the sources of coffee bitterness. Robusta has about twice as much caffeine as Arabica, so Robusta is bitter.

5. Extraction time: the longer the coffee is extracted, the more bitter it will be.

4. Body (consistency): Body is also translated as mellow, but this translation is not accurate. It refers to the feeling of the thick and thick texture of the coffee after the entrance, the tactile impression of the weight and quality of the coffee on the tongue, and the description of consistency from the light as light as water, the medium consistency of the thick soup and the ultra-high thick fat like syrup.

Fifth, Acidity (acidity): refers to the taste distributed on the back of the tongue, which is not quite the same as the citric acid that makes people keep secreting saliva. The acidity of coffee is fresh, bright and hearty. Arabica coffee beans at high altitude usually have acidity characteristics, while low altitude robusta beans lack this characteristic.

6. Sweet: describe the taste of coffee that is even and delicious, flawless, perfectly coordinated, and endless aftertaste. High-quality coffee usually exudes a sweet-to-sweet flavor.

7. Strong: describes the strong flavor of deep-roasted coffee beans, not coffee beans that contain a lot of caffeine. In fact, light canned coffee is high in caffeine because it contains a lot of robusta beans.

8. Tangy: describes coffee with a strong sour taste, which is between fruit acid and wine acid. Costa Rican coffee grown in the highlands often has a pungent flavor.

9. Briny (salty taste): coffee beans will produce salty taste if they are overheated or because they are rich in minerals.

10. Winy (wine taste): it is similar to the comprehensive feeling of slight wine smell, good sour taste and even mellowness.