Coffee terminology | how to professionally express the flavor and taste of coffee

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Flavor [flavor] is the overall impression of aroma, acidity, bitterness, sweetness and mellowness, which can be used to describe the overall feeling of coffee.

Acidity [acidity] is the acidity and strong quality of coffee. Unlike bitter or sour (sour), the acidity and acidity referred to here refer to the refreshing and lively characteristics of coffee, which can boost the mind and clear the taste.

Body [mellow] is the taste of the tongue to the coffee after drinking it. Alcohol content changes can be divided into light as water to light, medium, high, fat, some Indonesian coffee as thick as syrup.

Aroma [smell] refers to the smell and fragrance emitted by 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 bitterness is a basic sense of taste, the sensory area is distributed in 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 a consent word for sour.

Bland [light] coffee grows at low altitudes and is usually quite light and tasteless. Coffee with insufficient coffee powder and too much water will have the same light effect.

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