Nav: Home > Coffee News >

Eight principles for tasting coffee: clean and obvious level of texture

Published: 2025-12-03 Author: World Gafei

Last Updated: 2025/12/03, For professional baristas, please pay attention to the first principle of the coffee workshop (Wechat official account cafe_style): [clean], clean when light, and clean when strong. It's like a room, it's easy to be clean when it's empty, but it has to be clean when it's full. The second principle: [spindle flavor], that is, it represents the characteristics of this producing area. Cleanliness is the foundation. One drink, no.

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

The first principle: [clean], clean when light, and clean when strong.

It's like a room, it's easy to be clean when it's empty, but it has to be clean when it's full.

The second principle: [spindle flavor], that is, it represents the characteristics of this producing area. Cleanliness is the foundation, and an unclean cup of coffee represents a flaw, but clean coffee can easily become tasteless, so it must have a spindle flavor. The taste of this spindle is from hot to cold, any cooking method, any baking degree. No shallow baking, no deep baking or no shallow baking, and the same is true of cooking.

The third principle: [location], if there is a taste, there must be a place. If you say there is a taste of wild ginger flowers, please mark the location of the taste. If it cannot be marked, then the taste may only be a written description of the cup test report. It's just your imagination.

The fourth principle [action path], the taste will not just be fixed in a certain position, the taste will move. If it is fixed in a certain position, then the smell is dead, and if it is the same from beginning to end, it is also dead. Good coffee is alive and leaves footprints in every place it feels.

The fifth principle-- [hierarchy]. [layer] is hierarchical arrangement, [times] is orderly. It's an orderly arrangement. [hierarchy] includes at least 8 categories. Thickness, depth, weight, strength, thickness, width, rigidity and softness. Sticky thin

The sixth principle [richness and complexity], the so-called [richness]-the rich are more beautiful, and the rich are more than enough, which refers to [sufficient and beautiful taste], [complexity], heavy repetition and chaos, which means [similar and messy taste]. All the good tastes are called rich, and the five tastes are called complex.

The seventh principle-[texture], the so-called texture refers to temperament, personality, texture, touch and so on. If you use cloth analogy, it will be more clear-à silk, Luo, silk, satin, silk, velvet, cotton, hemp, cashmere, wool, acrylic silk (lining cloth), polyester fiber, etc., different materials have different texture personalities, among them also distinguish between high, ordinary, gorgeous, simple, elegant, rough and so on. Silk and satin are four varieties of traditional Chinese silk textiles. Aya: twill, loose and light, mostly used for brocade box packaging, calligraphy and painting mounting. Rolfe: with the meaning of trapping, it is full of holes and is the best material for summer clothes. Silk: plain, is the most common silk fabric, smooth and delicate fabric, a wide range of applications. Satin: satin, the front is smooth, the color is extremely gorgeous, the negative side is matte, belongs to the high-grade silk fabric, suitable for the high-end dress. )

The eighth principle-- [coordination], the so-called [coordination] means that one day there is earth, there is front and back, there is top and bottom, there is head and tail, and there is left and right.