Four ways of Coffee and six ways of Taste

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This article is sorted out according to sigma guo's answers on Zhihu, which is helpful to coffee rookies to a certain extent, which is equivalent to determining several baselines on the way of tasting coffee. However, in order to really understand or taste what is fragrant, sweet, mellow, astringent, bitter and sour, it is not enough not to drink a thousand cups of coffee.

To cut the gossip, generally speaking, there are four main ways to make coffee:

1. Turkish style: that is, coffee beans are ground and boiled directly

2. Handmade coffee: generally use filter paper and so on, including water drop coffee which is popular in Japan at present.

3. Siphon: use the siphon principle of the siphon pot to make coffee, which is used on the island. You can order the coffee and see how they make it. It's interesting.

4. Semi-automatic coffee machine: for coffee shops such as Starbucks, the price of the coffee machine depends on the power.

But no matter what the difference is, good taste is fundamental. Students can evaluate whether the coffee in your cup is good or not from the following six points.

1. Xiang: there is no need to say much. Although instant coffee has a lot of industrial flavors, it is really different from Arabica. Of course, you want plain coffee, not fancy coffee. Fancy coffee usually adds a lot of milk. Fancy refers to cappuccino, latte and so on. In addition, one thing to remind you is that the drop in the temperature of coffee will lead to a rapid decline in aroma, so even a lot of coffee needs to be "warmed."

2. Gan: "Gan" refers to "Huigan". In the most popular words, there will be some substances in tea and coffee, which can stimulate your salivary glands to secrete saliva, bringing a very subtle feeling, the so-called "full mouth Shengjin", whether the weight is one of the regions. There is no good or bad, some people like to go back to Ganzhong, others like to go back to Ganzhong.

3. Alcohol: "alcohol" is a more peculiar feeling, which refers to the pressure of coffee on your mouth, mainly the "tongue". Friends who do not understand should drink more coffee from different places, or eat fresh milk cake, ice water gargle, and then eat mousse cake. Fresh milk cake, there is a certain pressure on your tongue, animal cream pressure is greater, and mousse cake is almost "floating" on the tongue. Like "Gan", some people like high alcohol, others like low alcohol, which is not only related to the origin, but also to the particle size of coffee beans and the baking of coffee beans.

4, astringent: "astringent" is understood by everyone, the function of adding milk is to restrain "astringent". Is to suppress, not to eliminate, coffee is good or bad is a private thing, many people, like astringent. So some people like to drink black coffee, or "black coffee", that is, no sugar, no milk.

5. Bitterness: the attribute of "bitterness" is similar to that of astringency, and the function of adding sugar is to restrain "bitterness". Similarly, restrain, not exterminate.

6. Acid: the property of "acid" is similar to astringency. Like red wine, there is a saying that "sweet is easy, good sour is rare". Of course, when the coffee temperature decreases, the "acidity" will correspondingly increase.

Above, no matter what year, what origin, no matter what fresh-keeping technology, what baking method, not to mention whether it is a single product or a mix, you can use these six points to judge whether a cup of coffee is good or bad.

Take Chestnut, Blue Mountain Coffee is respected by many people, but it is good that the performance of fragrance, sweet, mellow, astringent, bitter and sour is very balanced, with a level of 90 + in all aspects, especially its acidity. Just right (these four words are really unfathomable, you know), rare. (end)

Author: sigma guo

Source: Zhihu