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The evaluation of raw coffee beans through human senses is a very subjective thing. For example, coffee that you think is deeply roasted may be moderately roasted to me, or you think it is the flavor of berry jam, which is more like balsamic vinegar to me.

Today, more than 4000 Q grader,Q-grading systems around the world have become a commonly used sensory language for communication in a wide range of coffee fields, from producers to roasters.

This common language can help producers understand the quality characteristics to be achieved in the production of raw coffee beans, so as to improve the quality of raw beans and obtain higher sales prices. Most of the people who choose to become Q-grader come from the areas of quality control of coffee producing areas, raw bean import and export trade and coffee roasting.

In addition to being used to evaluate the value and quality of raw coffee bean samples, many coffee educators have found that G-grader testing can also improve the professional skills of coffee educators themselves.

Becoming a qualified coffee quality appraiser is one of my long-term goals. It is a way to prove to myself that I am a coffee sensory professional. Although I have tested five cups of coffee a week for the past ten years, I am still worried about this exam. It costs $2000, and taking the exam is an investment in yourself.

As the examination is expensive, some people may be scared off. Other countries and cultures attach more importance to certification than it is worth in the United States. Taking the Q-gader exam can have a positive impact on your self-confidence, and it can also be a challenging experience. It did have an impact on me, and even if I didn't pass the exam, the knowledge I gained was worth its price.

The best information I received about the Q grader exam came from friends who took the exam and some introductory articles. Some of the articles are quite outdated and do not match the current tests. Similarly, these friends may not be aware of the changes to the Q grader exam, so be sure to ask how old their exam experience is.

During the six-day exam, there are three days for practice. Use this time to learn about your strengths and weaknesses. Next, I would like to share with you some of my exam strategies.

1. Sense of smell

The smell test includes the Le Nez du Cafe Aroma scent bottle test (identifying the different aromas of coffee). It is essentially a matching and recognition test. Almost two years ago, I had a chance to play with incense bottles. I remember the names of several smells, but most of them are difficult for me to recognize. If you have a chance to use Le Nez du Cafe Aroma scent bottles, be sure to spend some time practicing how to identify and match these coffee smells.

SCA sells Le Nez du Cafe Aroma scent bottles and posters to help you learn the names of all 36 coffee smells. It is recommended that you buy a set or borrow a set of incense bottles to practice before the exam. Many people find it difficult to associate the aroma of coffee with the aroma of smelling bottles based on cup test experience. This is not surprising at all.

Sensory memory is part of our short-term memory, which is closely related to our perception of the world, because we receive external information through sight, hearing, taste, smell and touch. When we test the coffee, we actively pay attention to the aroma of the coffee, and then the aroma of the coffee is transmitted from the sensory memory and stored in the short-term memory.

Human memory has a variety of contents: smell and memory are more closely related than other senses, which may be because the olfactory bulb olfactory bulb and the entorhinal cortex (where olfactory perception / odor information is processed) are very close in physical position, and they are separated by only two or three neuronal synapses in the "hippocampus" hippocampus and "amygdala" amygdala in the brain. The hippocampus is mainly responsible for learning and memory. Short-term memory beans in daily life are stored in the hippocampus. If a memory fragment, such as a phone number, is mentioned repeatedly in a short period of time, the hippocampus will transfer it to the human cerebral cortex to become a permanent memory. The amygdala, attached to the end of the hippocampus, is part of the marginal body that produces emotions, recognizes emotions, regulates emotions, and controls learning and memory.

As a result, smell can be associated with memory and its associated emotions faster and more strongly than other senses, and the memory of smell may last longer, even without persistent stimulation.

About how sensory memory is passed on to short-term memory:

The transfer of information from sensory memory to short-term memory goes through a "attention process" (attention process refers to the selective attention to one aspect of the environment and the neglect of other things in the cognitive process). It effectively filters out stimuli that are interested in memory.

It takes a while and practice to store the aroma information of the bottle in your personal sensory memory bank. If the fruit flavor is strong / or fermented coffee always gives you the feeling of grape-flavored chewing gum, it is likely that there is a memory store of this flavor in your childhood sensory memory. So, relax and smell the aroma in the bottle is no stranger to you. You may already have sensory memories of these aromas in your brain, just by different names / names.

My personal experience with smelling bottles: if someone smells like the breath of a puppy, it should be the smell of roasted coffee (roasted coffee). Smell the fragrance in the bottle. If it smells like liquid cosmetic foundation, it should be judged as coffee flower. In the course of practice, try to associate the aroma in the scent bottle with the aroma you are familiar with. Constant practice will give you confidence in taking the test.

Note:

Smell the bottle will lose its aroma intensity over time, in your practice if there are multiple groups of smell bottle can be changed to practice.

Connect with the aroma in real life, and integrate more aroma into the vocabulary of personal sensory memory. For example, I personally find it difficult to recognize pea garden peas because it reminds me of the defective smell of potatoes. In practice, I associate peas (the third bottle in the Le Nez 3 scent bottle) with the smell of raw potatoes. Associate potatoes (Le Nez 2, the second bottle in the scent bottle) with French fries Frech fries.

Smell bottle 36 flavor spectrum

one. Soil: fragrance species (Aroma group) Earth soil

Flavor characteristics (Aromatic features of the sample): this is the smell of freshly excavated soil after heavy rain, like beetroot. This kind of "earth atmosphere" smell is omnipresent in the air. The power of the earth, as small as an ant, is filled between the atmosphere compared to the relationship between the earth and the moon in the universe.

The earthy aroma of coffee (The smell of earth in coffee): this is the main aroma produced by drying coffee. When it is dried in the sun, the coffee fruit laid flat on the ground absorbs the earth from the earth. Robusta beans are often treated in this way, so this flavor is common. Robusta beans from Madagascar and the Central African Republic are often removed from sheep skin to reduce the smell of dirt. This kind of flavor is also often produced by the storage of raw coffee beans. Ethiopian coffee has three kinds of land flavor, from good to bad, which are black, red and gray. From Harald in Ethiopia to Indonesia to Arabiya beans in Haiti, beans are often crushed, sprinkled and dried on the ground to highlight the earthy smell. Coffee tasting (Coffee tasting): you will be amazed by the moist earthy taste of coffee from Vietnam or India. The other two Ethiopian coffees, Harald and Sidam, are fascinating with amazing aroma and flavor. Elephant beans from El Salvador and Siguri coffee from Papua New Guinea have a relatively light earthy taste.

two. Potato (potato): potato / potato flavor species (Aroma group) earth, sulfur

Flavor characteristics (Aromatic features of the sample): this is the potato / potato boiled flavor, when combined with other flavors, it is still charming and eye-catching. This fragrance comes from the methionine produced during baking.

The smell of & # 39; Potato / Potato; in coffee: this is a common aroma of coffee, but it does not dominate other flavors. If it tastes heavy, the coffee beans are not properly selected. Under normal circumstances, this is the unique aroma characteristic of coffee.

Coffee tasting (Coffee tasting): I often notice this fascinating aroma in the delicate and seductive Costa Rican coffee, Colombian soil immediately, and the very fragrant grass-scented Honduras coffee. This smell is also common in East Africa, especially Zimbabwean coffee. Coffee is even more important in Central America.

three. Pea: pea scented species of green plants

Aroma characteristics (Aromatic features of the sample): this is fresh pea pea with its attractive pod fragrance. It is a delicate fragrance, different from the kind of sticky sweet, often metallic canned peas! The garden flavor of this pea and coffee raw bean is 2-isopropyl-3-methoxypyrazine (2-methoxy-3-isopropylpyrazine). It is such a strong smell that it can be smelled in the Olympic swimming pool with only a few drops.

The "pea" aroma of coffee: this smell is almost often found in raw beans or lightly roasted coffee, but the deeper it is roasted, the weaker it is. Compared with brewed coffee it is more significant in ground coffee powder and more common in Arabian beans than robusta beans. This important flavor brings vitality and strength to balance the overall aroma of coffee.

Coffee tasting: I find the smell a little reckless in Robusta, Brazil. It is very prominent in Alabia and Robusta beans in Uganda. Arabian beans are also quite obvious in Guatemala.

4 cucumber: fragrance species: green plants.

Aroma characteristics: this is the smell of crispy cucumbers. This fresh, high-quality aroma is derived from trans-2-nonenal (trans-2-nonenal). Other similar compounds remind you of melons, watermelons, and fresh Pacific oysters.

The "cucumber" aroma of coffee: although it does not dominate other flavors, it is very distinctive. Although this flavor is lively and fresh, it still exists after the bean harvest and storage is a little ripe, and is about to be transformed into a woody flavor.

Coffee tasting: this is one of the most interesting flavors of coffee. It is best seen in Tachira in Venezuela, but I have found this smell to varying degrees in many other coffee beans. Whether it's the Brazilian sun, Arabiya, or the very subtle and elegant Colombian selection Vierduba beans (Excelso Valledupar). I also recognize this flavor in African coffee, such as Ethiopian mokali peas (Mocha Limu), light and delicate Zaire coffee, and warm Kenyan beans. If you can't smell it right away, don't lose heart, you can taste it in the aftertaste of the coffee.

5 Straw: fragrance species: dried plants.

Aroma characteristics: this is the straw aroma that pervades the rice fields after grain harvest. It has a warm, fresh smell like freshly cut hay. The sample (wine nose) is hay essence.

The "straw" aroma of coffee: some Indian coffee has been "wind-stained". During the monsoon months in the rainy season, raw coffee beans are exposed to moist air and stored in a specially modified warehouse. The beans grow into an attractive golden yellow and gain the sweet smell of straw. When the smell is evenly distributed, the coffee has a particularly attractive quality.

Coffee tasting: this is a very perceptible aroma. I often find good Brazilian mixed beans. It is also a detailed feature of Burundi beans. It is cleverly mixed with Chinese fir flavors in Ivory Coast's Robbins Tadou. In addition, the smell is very distinct in Kenyan Kitale and some Australian coffee.

Cunninghamia lanceolata: fragrance species: Wood

Fragrance characteristics: this is the lovely, fresh, pastoral smell of raw wood and sharpening pencils. This sample is the natural essential oil of Atlas cedar.

Cunninghamia lanceolata aroma of coffee: this delicate aroma is the hallmark of some purebred / first-class coffee in the world. It does not dominate other flavors, but it is exquisitely combined with other flavors and elegantly mixed to form a so-called "bouquet". This flavor is more pronounced in mature harvest coffee.

Coffee tasting: allow me to describe this taste like Lafite. Rothschild's top red wine (Chateau Lafite Rothschild) this cedar aroma in coffee is as strong and precious as it is in red wine. I found it in thick-scented Drugar and Bugisu coffee and Limu coffee in Ethiopia. This taste is incredibly delicate in the best Guatemalan beans, and it appears in the background in Honduras beans. In the legendary Jamaican Blue Mountain Coffee, it is absolutely eye-catching, but I think the most gorgeous interpretation of this taste, like the well-dressed king, is Hawaii Icona kona Coffee.

7 cloves: cloves, fragrance types: sweet spices

Fragrance characteristics: this delicious and complex smell is reminiscent of cloves, carnation, medicine cabinets, vanilla, and smoke. We chose 4-ethyl guaiacol (4-ethylguaicol) as a reference, so the taste is very strong in coffee. It is stronger than the familiar smell of eugenol (eugenol) in kitchens and dental clinics.

The "lilac" aroma of coffee: this is a wonderful but unusual aroma. This taste is praised and appreciated because of its meticulous, spicy complexity that makes the coffee deep.

Coffee tasting: I can easily detect this aroma in Burundian, fine Mexican and Guatemalan Arabian coffee, but it won't be missed in the gorgeous Ethiopian Haramoca coffee.

Pepper: pepper. Type of aroma: prednisone oil

Aroma characteristics: this is the spicy, fiery, almost metallic taste of pepper. This turpentine-like hydrocarbon essence is distilled from freshly ground black pepper. Its ingredients can be found in coffee.

The "pepper" aroma of coffee: its metallic properties are fierce and seasoned, making coffee pleasing.

Coffee tasting, which is found in many coffees, but I mainly find it in lively Brazilian coffee. I also noticed that it tastes good in Zimbabwe coffee, which is particularly good in Africa.

9 coriander seed: coriander seed. Type of fragrance: flowers-spices.

Aroma characteristics: this is dried coriander seed aromas like Mascart grapes and mahogany flowers. It tastes different from fresh parsley / coriander. The flavor is derived from linalol and the aroma of coriander seed is prominent in coffee.

The "coriander seed" aroma of coffee, which is a dominant odor, is only less significant than other major mixtures.

Coffee tasting: I find this aroma very dazzling in the nose and taste, especially in the thick, deep Ethiopian Sidam coffee. This taste is combined with the roasting flavor of the unusual Salvado Bacamara (Pacamara) coffee.

Vanilla: vanilla, fragrance type: balsamic sweetness

Fragrance characteristics: vanilla pods are warm, sexy, with a bit of butter, with surprisingly strong aromas, out of the fruit of this orchid plant. After a while, the taste will not be so intense. This incense is appreciated and valued by everyone. This aroma is mainly derived from vanillin / 3-ethoxy-4-hydroxybenzaldehyde (vanillin). Crystals are common on the surface of vanilla pods.

The "vanilla" aroma of coffee, which is a basic, lasting feature that balances the aroma of coffee. It solidifies the power of other fragrances, especially Arabian beans, to make the taste appear.

Coffee tasting: to me, vanilla is a pleasant, gentle, exotic word of approval. There is no denying that vanilla can be found in all coffees to varying degrees. It makes the best Brazilian coffee elegant and soft, and the Kenyan Robusta coffee more dexterous. I found this flavor from the excellent Salvado elephant beans, or Papua New Guinea Sigri coffee.

11 Camellia / red currant jam: flavor type (Aroma group): flower / fruit Floral / fruity

Fragrance characteristics: this is the fragrance of the famous Damascus roses grown in Turkey and Bulgaria. It tastes different from the French Glass grasse, known as the May Rose. This flavor comes from beta- damasone and is recognized in Bulgarian rose essential oils and roasted coffee. The taste of this compound is also reminiscent of red currant jam.

The "camellias" aroma of coffee (The smell of & # 39; in coffee): this outstanding and charming aroma brings a strong fresh smell to the coffee. This flavor is more pronounced in Arabica beans than in robusta beans and is more recognizable in brewed coffee than in coffee beans.

Coffee tasting (Coffee tasting): this subtle and complex taste is the hallmark of outstanding coffee, but don't expect it to appear in haste. It stands out in Pacamara beans as well as in the tender Salvadoran Marrago peas; in the best Guatemalan coffee the taste is beautifully coordinated with jasmine aromas.

12 coffee flowers: coffee flowers Coffee Blossom fragrance species (Aroma group): flowers Floral

Fragrance characteristics (Aromatic features of the sample): this scent is the sweet smell of lovely white flowers on coffee trees, which were called Arabian jasmine in the 17th century because the two plants are very similar. Some people think it looks like orange blossoms. Each coffee tree blossoms more than 6000 flowers every year, giving out a delicious aroma. Usually these flowers grow with fruit, which is a rare phenomenon in nature. This Jasminum gradiflorum essential oil is more fruity and fragrant than samba jasmine, providing us with a pleasant smell in coffee.

The "coffee blossom" aroma of coffee (The smell of & # 39): this simple and elegant taste is still a challenge for even the most patient and attentive tasters. It is a sign of refinement and luxury.

Coffee tasting (Coffee tasting): this is a subtle taste that is reflected in many great coffees from different places. It is very low-key and soft in Colombian or Venezuelan coffee; it is very harmonious in forals coffee in Guatemala; it is found in Harald mocha in Ethiopia on the African continent; in addition, a few such flavors can be found in seductive Indonesian Java coffee or in excellent Sengri coffee in Papua New Guinea.

13 Coffee pulp Coffee Pulp, flavor type (Aroma group): fermentation, wine flavor

Aroma characteristics (Aromatic features of the sample): this is the smell emitted from the manor, where coffee cherries are separated from the coffee pulp on high-end farms. The pulp on the coffee cherry is broken down by fermentation: the beans are softened and fermented, releasing volatile acids that bring a special flavor known as wine. Serious coffee lovers can identify and love the taste. Coffee contains 2-methyl butyric acid and 3-methyl butyric acid to bring this flavor. Note: if the coffee bean stays in the fermentor, it will undergo a second fermentation, a process that will not change its appearance, but will create a very unpleasant taste that will only show up after roasting, making the coffee undrinkable. This smell, called "stinky beans", has always been a serious problem for bakers. But this smell should not be confused with the taste of fermented coffee pulp.

The "coffee pulp" aroma of coffee (The smell of & # 39): this is the key to the aroma and the main feature of coffee. Like the volatile acids in wine, this aroma is an inherent quality and can be unpleasant if it is excessive. This aroma is elegantly integrated in high-quality coffee, which is evident in washed South American coffee beans.

Coffee tasting (Coffee tasting): don't try to disguise the aroma of this wine. This is a basic and remarkable almost frivolous feature in carefully handcrafted Colombian top coffee. In coffee from Antioquia,Caldas or Boyaca origin, this flavor will appear, will not be too obvious, strong, significant, fruity. Thousands of miles away in Africa we also found this smell in the remarkable Kenyan AA, which may be more introverted, but still highlights the fruity and wine flavours in its structure.

14 blackcurrant: blackcurrant aroma species (Aroma group): fruit, sulfur

Aroma characteristics (Aromatic features of the sample): this incredible and extremely unusual smell is emitted by the leaves of the blackcurrant bushes. It reminds you of boxwood or valerian. It has the flavor characteristics of South American balsam essential oil praised by spice merchants and brings vitality to wines made from sauvignon grapes. The aroma of blackcurrant in coffee is produced by trimercaptotrimethyl formate.

The "blackcurrant" aroma of coffee (The smell of & # 39 in coffee): this characteristic aroma brings vitality and pleasure to some of the most unusual coffees in the world. It is obvious in ground coffee, whether in Robusta or Arabica coffee. It is an immutable feature of Arabica coffee liquid and can be said to play a leading role.

Coffee tasting (Coffee tasting): this aroma can be felt in the pinnacle of Hawaiian Cona (although it is relatively suppressed). It is surprisingly balanced in some Costa Rican coffees, but it is not very obvious at first. It is easily recognized in Kenyan Kitale coffee. If you need more evidence of its indisputable quality, you will be fascinated by the way it is mixed with other flavors such as licorice, cigars, roasted almonds and cedar in the luxurious and expensive Caribbean Blue Mountain Coffee.

15 lemon Lemon fragrance species (Aroma group) citrus Citrus

Aroma characteristics (Aromatic features of the sample): this is a fresh, lively, refreshing lemon flavor, usually associated with the sour taste of fruit. This flavor is represented here by lemon essence, which is composed of hydrocarbons and terpene acetaldehyde, formed by cold pressing or distillation of lemon peel.

The "lemon" aroma of coffee (The smell of & # 39; lemon flavor 39; in coffee): this top flavor consists of a variety of ingredients, such as 1. one. 3-trimethyltryptophan, cyclohexylamine, 2-vinyl-3pyramine, etc., this aroma brings vitality, freshness, elegance and refinement to coffee. Coffee tasting (Coffee tasting): for me, it's pretty fruity. It brings refreshing vitality to some rare aristocratic coffee. I find that this taste is more obvious in the sense of taste than in the sense of smell. It is more gorgeous in Kenyan AA coffee, but much more low-key in Colombian Excelsos coffee, with aromas of cucumber, coffee fruit and roasted pineapple. I also found it in some Guatemalan coffee. This flavor is not very obvious in sigri coffee in Papua New Guinea, but it does exist, but it is accompanied by aromas of chocolate, vanilla and coffee flowers.

sixteen. Apricot Apricot flavor variety (Aroma group) fruit

Aroma characteristics (Aromatic features of the sample): this beautiful, concentrated and clear aroma is the taste of fresh fruit and preserved almonds. This is an extraordinary taste, with subtle flavors ranging from freshly picked apricots to fully ripe, full and penetrating flavors, apricots kissed by the sun, and even gorgeous dried fruits. Benzaldehyde, linalool, Alpha- terpineol, and gamma- lactone are common in apricots and coffee.

The "apricot" aroma of coffee (The smell of & # 39; in coffee): with this exquisite flavor, coffee always has an elegant flavor. This flavor often appears in the front taste and has a refreshing quality.

Coffee tasting (Coffee tasting): don't expect this smell to pop up in front of you. It is very low-key and is the hallmark of Ethiopia's Sidamo, one of the most beloved coffee in the world.

17 Apple: Apple, Aroma group fruit

Aroma characteristics (Aromatic features of the sample): this is the first taste of freshly cut apples. It gives the palate instant freshness and a slightly sweet taste. Apples and coffee have many elements in common: acetaldehyde, cyclohexane, caproic acid and some esters.

The "apple" aroma of coffee (The smell of & # 39; in coffee): this is a basic, pleasant fruit aroma that has always been present in the bottom taste, especially in Central American and Colombian coffee, which has an interesting combination with the fruity flavor of the coffee. This apple flavor can also be found in some of the latest producing areas of coffee, such as Haitian coffee.

Coffee tasting (Coffee tasting): we think it is important to add this fresh, sweet taste. Don't worry, no one will blame you if you confuse the smell of apple with the smell of freshly mowed grass when you smell Haitian coffee. Apples, like grass, bring a certain "green spirit" to coffee, which is very pleasant, if not too strong.

18 Cream: fresh butter flavor type (Aroma group) food (Buttery)

Flavor characteristics (Aromatic features of the sample): this mild, creamy flavor varies from place to place, and the main flavor of the milk that makes it enriches the flavor characteristics of butter. Fresh butter bears some resemblance to fresh hazelnuts. Butanedione (also known as diacetyl) contributes a lot to the characteristic flavor of butter. This molecule is also found in coffee.

Coffee's "fresh butter" aroma (The smell of & # 39 fresh butter' in coffee): this melted butter-like flavor is a common quality assurance in all great Arabica beans. In Colombian coffee, this flavor brings luxury and warmth, enriching the aroma range of coffee to a considerable extent. This flavor is more noticeable in the brewing process than in the grinding process, and more pronounced in Arabica beans than in Robota beans.

Coffee tasting (Coffee tasting): this is an international fragrance. I've smelled it in the best coffee in Central America, especially in Costa Rica and Columbia (Supermo). It reached a high level of excellence in rare and expensive Puerto Rican coffee. Some Brazilian coffees also have this taste of fresh butter, albeit to varying degrees. I have also found different degrees of this flavor in African coffee, which varies from place to place. This flavor is most obvious in the best Kenyan coffee, and I find that it can also soften the style of Ugandan coffee, which is sometimes too strong.

19 Honey: honey sweet flavor species (Aroma group) plants, wax

Aromatic features of sample: this smell is reminiscent of nectar rather than wax or animal flavor. It also reminds people of honey, gingerbread, cream almonds or some kind of tobacco. It has been identified that this taste is caused by hexanal in the coffee.

The "honey" aroma of coffee (The smell of & # 39; in coffee): another superior aroma, though not as important as cedar, apricot or fresh cream, is still found only in great coffee. This fragrance is more common in grinding than in cooking; it is stronger in Arabica beans than in robusta beans.

Coffee tasting (Coffee tasting): not every time, but the flavor can be found in the Sigri estate in Papua New Guinea or in the famous Liquidambar coffee beans in Mexico on the other side of the world.

20 cowhide: leather scented species (Aroma group) animals

Aroma characteristics (Aromatic features of the sample) this is a strong, carefully tanned leather animal smell. The taste of this leather varies according to the type of animal (goat, sheep, buffalo, pig, wild boar, crocodile, etc.), as well as by the plant tanning materials used by tankers (oak, chestnut, mimosa, birch, cedar, lacquer tree). The product chosen by the tanker will determine the taste of the leather. Dyed, softened, nourished and waterproof, leather is endowed with a unique personality that experts can tell by taste.

The "leather" aroma of coffee (The smell of & # 39 in coffee) the leather flavor in coffee is a rare quality symbol, elegant and pure. It is a distinctive feature of mocha coffee.

Coffee tasting (Coffee tasting) the example I give this time is not the smell of a thick, tenacious North African tanning factory, but rather the smell of warm beeswax emitted by the thick leather tied to very old books. This aroma always indicates the great taste of coffee. This flavor can be found in the highest grades of Ethiopian coffee (especially Harald), and it can be easily found and appreciated in these beans.

21 Indian fragrant rice flavor species: baking (cereal)

Flavor characteristics: this characteristic flavor is cooked rice from Southeast Asia, such as Indian rice basmati. This kind of rice is also called popcorn rice. This aroma will make people encounter high-temperature expansion of corn grains. 2-acetylpyrrole is thought to be the cause of this aroma. The smell of Indian rice in coffee: this is the taste in the early stages of baking. It is difficult to distinguish this flavor from the other flavors produced by baking and requires a lot of practice.

Coffee tasting: I can easily distinguish this smell from Australian coffee. I like the aroma of Arabica from El Salvador and the best robusta coffee from Ivory Coast.

22 types of toast flavor: baking

Aroma characteristics: the strong smell of wheat bran plays a key role in the aroma of toast and is perfectly mixed with the aroma of coffee. It has been identified that acetylpyridine in coffee is the main source of this aroma.

The smell of "toast" in coffee: this is one of the "roasting" flavors most favored by coffee bakers and a sign of skillful baking skills. If the coffee is roasted for one more second, this rich and delicate taste will be lost and will turn into a more intense and exciting other flavor. This toast aroma is perfectly integrated with butter aroma in Colombian coffee, although the producing area is not the only representative of this aroma. Coffee tasting: this mild aroma is the hallmark of several delicious coffees. When it is in the right proportion, rather than too prominent, the aroma of toast is one of the most important features of Ethiopia's finest, rich and unforgettable aroma of coffee. Others may prefer the more rugged style of Dragan in Uganda or coffee from Columbia Standa and Huila, which is far from the hot African continent. Some of the best Brazilian coffee also have this seductive toast aroma.

23 types of malt aroma: baked fibers

Aroma characteristics: the charred aroma of this roasted malt is completely different from that of his raw barley grain.

Malt aroma in coffee: this aroma is lightly roasted (popular in some markets) or underbaked. This aroma is always difficult to recognize because it varies according to the degree of malt baking and coexists in harmony with other baked aromas. Need to be familiar with the taste of memory samples as a standard reference.

Coffee tasting: when the malt aroma is present in the right proportion, it is an important factor in the excellent Ethiopian de Kima, Colombian Huila San Augustus or Cauca region and elegant and pleasant Honduran coffee.

24 Maple syrup fragrance species: trees-spices

Aroma characteristics: this soft and very pungent smell is reminiscent of soft brown sugar and licorice. The sweetness comes from cycloten, a substance that is often found in the finest coffee.

Maple syrup aroma in coffee: this aroma is a great flavor enhancer because it greatly affects other flavors of coffee. Get to know it well, because it's a good indicator of coffee roasting.

Coffee tasting: this aroma is difficult to recognize through the nose, and is more evident in the taste, especially in the aftertaste. Such substances are often found in high-quality coffee, giving coffee attractive softness. It reaches its peak when mixed with the aroma of aromatic plants. It is especially outstanding in Hawaii Konas Coffee, which also enhances the slightly acidic and rich properties of Costa Rican Karakris coffee. Maple syrup is richly displayed in elegant Colombian tolimas coffee, while showing consistency and persistent aroma in outstanding Kenya. People who like Italian coffee (expresso) can also easily identify the aroma of maple syrup because it is particularly prominent.

25 kinds of caramel flavor: baking

Flavor characteristics: this wonderful smell is reminiscent of caramel, roasted pineapple and strawberries! This is normal because all three substances contain furanone. As a result, an Asian taster may think that the aroma in coffee is pineapple, while Westerners generally think of strawberries or marshmallows.

The "caramel" aroma in coffee: this aroma is very refreshing and is an important part of the aroma of coffee. It is easy to detect and typical in brewed Arabica coffee.

Coffee tasting: this is one of the most commendable aromas of coffee. People who have eaten pineapple with roasted suckling pig will have no difficulty in identifying the aroma because it feels very special. Colombians know how important this taste is to their top coffee. If you can't believe it, try the excelsos coffee from Antioquia or the very traditional Pfira San Augustus coffee. The aroma of caramel pineapple is very obvious in Colombian coffee, and I have tasted it in Zimbabwe's espresso.

26 dark chocolate flavor: baked

Flavor characteristics: this chocolate aroma comes from fermented, roasted coffee beans with mixed sugar. Similar substances found in coffee and cocoa, such as thiazole and pyrazole, are the main reasons for this aroma.

The "dark chocolate" aroma in coffee: this is the main feature of coffee, we can even say that there is a certain amount of chocolate in the aroma of coffee. The two do have a lot in common: they both have legumes, they both grow in the tropics, and their aromas are stimulated by baking and both have a certain exciting effect. The link between coffee and chocolate is much more pronounced in the raw bean stage than after brewing.

Coffee tasting: I have found this fascinating aroma in coffee on all continents, but they are only found in limited coffee producing areas. It is particularly elegant in Hawaiian Konas coffee. Chocolate aromas are common in African coffee in Zaire, Uganda and Zimbabwe, but strangely lacking in Kenyan and Ethiopian coffee. In Central and South America, the fragrance is in Mexico.

There is a good expression in maragogypes coffee, but it is rare in Colombian coffee. What we can be sure of is that the aroma of coffee, like that of wine, varies according to climate, region, sunshine hours, soil type and essential human intervention.

Flavor characteristics: this excellent aroma of roasted almonds is reminiscent of sweet almonds or almond chocolates known as "praline".

The "roasted almond" flavor in coffee: this is similar to the most attractive flavor, it is perfect with the taste of chocolate.

Coffee tasting: don't expect this subtle, warm fruit aroma to surprise you, you will find it in the middle of the taste. You will taste it in the delicious sul de minas region of Brazil and Colombian excelso valledupar and boyacas coffee, which has a flavor similar to nougat. This flavor adds elegance to the Ugandan coffee, mixes charming aromas to the charming Ethiopian limu coffee, and brings extra sweetness and femininity to the excellent Jamaican Blue Mountain coffee.

28 kinds of roasted peanuts: baked

Aroma characteristics: this is a rich and delicate aroma of lightly roasted peanuts and peanut oil. Everyone has chewed a handful of these delicious nuts more or less! Its unique fragrance is not complex and boring, which deserves the attention of friends who love delicious food.

The "roasted peanut" flavor in coffee: when this flavor is not too prominent, it brings a sign of pleasure to the coffee and is called "Greek flavor". Some coffees naturally emit this fragrance, and the Greeks add raw peanuts to the beans to enhance the flavor.

Coffee tasting: when you smell Kenya kitale, Zimbabwe and lively Zaire coffee with lemon flavor, you will be impressed by the delicious taste of this nut, which can not only be used to extract oil and treat birds!

29 kinds of roasted hazelnut flavor: baked (dried fruit)

Fragrance features: this unusual delicate aroma found in melons and butter is so delightful. Some acetone, lactone, pyrazine, thiazole, thiophene and oxazole are found in both coffee and hazelnut.

The "roasted hazelnut" flavor in coffee: whether it is tender, young or roasted hazelnut, this aroma always brings a certain sweetness to the coffee and is a sign of light roasting. The smell of roasted hazelnut is more pronounced in raw beans than in boiled beans, more pronounced in Arabica beans than in robusta beans.

Coffee tasting: the aroma we capture in coffee is very similar to hazelnut oil, reminiscent of this nut. There are only a handful of coffee that can have this kind of flavor. Fragrant and unobtrusive, it makes Colombian coffee more elegant, especially in the sierra nevada de santa marta region and the famous Venezuelan tachira coffee. It is also reminiscent of coffee made from robusta beans.

Aroma characteristics: this is a unique, irritating walnut flavor that has been extracted from fresh walnuts. It is highly concentrated and has a trioxide or curry flavor. The aroma comes mainly from fenugreek lactone and sometimes from acetaldehyde; both substances are found in coffee. These compounds are also widely found in wines, giving unique characteristics to some world-famous wines with unique manufacturing methods, such as "yellow wine" in the Jura region of France and sherry famous in Spain.

Walnut aroma in coffee: this aroma is more pronounced in brewed coffee than in raw beans and more pronounced in Arabica beans than in Robota beans. It even plays a decisive role in brewing Colombian coffee. It is mainly reflected in the taste and has a full aftertaste, even after other flavors have disappeared.

Coffee tasting: this aroma is very special and easy to identify. This aroma is rare in coffee, but it is important to learn to smell it in different Brazilian coffees. it emits a certain degree of spicy smell in smell and taste and is loved by drinkers. It is also easily identified in the very aromatic sigri coffee of Papua New Guinea, with hints of leather, vanilla, cedar and rubber.

31 boiled beef flavor, flavor type: baking, animals

Aroma characteristics: this aroma has strong aromas of boiled beef and roast poultry and smells very appetizing. 2-methyl-3-mercaptofuran tastes like this boiled beef.

Coffee's "boiled beef" aroma: this subtle, sulphurous aroma is suitable for making the best Arabica coffee. It naturally blends perfectly with the aroma of cocoa.

Coffee tasting: this is one of the most popular flavors of some of the top coffee in the world. It has had a great impact on the development of the aroma of the finest coffee in Costa Rica and is mixed with the vegetable aroma of Guatemalan Victory coffee. In Colombian coffee, it has the strongest smell in Excelsos coffee, which is rarely seen in Brazilian coffee. You can find this flavor in African coffee, especially in raw beans, but only slightly during brewing. This flavor is not conspicuous in Ethiopian coffee, but it is found in the best Kenyan coffee.

32 smoke flavor, flavor type: baking

Aroma characteristics: this is the obvious volatility of the aroma, just like the smell of some kind of wood or resin when burning. This is a good smell, you can borrow its aroma to make smoked food. Phenols are important components of this flavor.

The "smoke" aroma of coffee: this flavor basically marks the final stage of coffee roasting, and then roasting will produce a scorched smell. Coffee tasting: you can find various variants of this flavor in coffee, in fact, the taste itself is one category. You can smell it wherever there is coffee. In Central and South America, this flavor is found in Colombian coffee, Honduran coffee, Salva.

The most obvious is the Pacamara coffee, as well as the Victory coffee from Guatemala. It is somewhat different from Bahias coffee in Brazil. Depending on the roaster, this flavor in Jamaican Blue Mountain Coffee will be more or less highlighted. In Africa, you can find its flavor in Kiwu coffee in Zaire, and it is one of the main aromatic compounds in the best Ugandan coffee.

33 pipe tobacco flavor, aroma type: baking

Aroma characteristics: this is the aroma of burning tobacco leaves, which is reminiscent of the crackling sound of burning fallen leaves in autumn.

The "pipe tobacco" aroma of coffee: this flavor undoubtedly comes from baking, which is typical of Brazilian Arabica coffee, often mixed with dried vegetables and roasted aromas.

Coffee tasting: I found this elegant quality in Kenyan AA coffee (the taste reminds me of burnt cigars when it first rests on my upper jaw). The flavor is lighter in Kiwu coffee in Zaire and mixed with the spray smell of Haitian coffee. In fact, it covers a variety of flavors: Jamaican Blue Mountain Coffee gives off a hint of tobacco, while Hawaiian Konas Coffee has a more persistent cigar smell.

34 types of roasted coffee flavor: roasted, vulcanized

Aroma characteristics: this is the signature smell of freshly roasted coffee, which is very attractive and permeable. The main aroma of roasted coffee comes from a sulfide called furfuryl mercaptan. This compound is so powerful that it accounts for the same proportion in coffee as one minute in two centuries! Its flavor will become more intense after a period of storage after baking.

Coffee's "roasted coffee" aroma: this sexy taste comes from the roaster's logo. It gives people a soft and round feeling, and its moving smell will make you fall in love with it before you have an aftertaste.

Coffee tasting: we always wonder if this aroma is not just a decoration to make up for the lack of aroma in some coffee. Obviously, the baker may be deliberately seeking to highlight this attractive aroma to make some boring coffee more attractive. Allow yourself to indulge in the charm of this smell, which will make Salvadoran and Brazilian Arabica coffee more distinctive. It brings an extra touch of warmth to the thick, spicy Ethiopian coffee and adds a touch of vitality to the rare, delicious and floral Java coffee.

35 types of medicine flavor: chemistry

Aroma characteristics: this burning sweetness is reminiscent of smoke, medicine and chemicals, often associated with "Rio flavor". The guaiacol in coffee creates the smell.

The "medicinal" aroma of coffee: this smell can't appear alone every time (it tastes so strong that it doesn't feel right). As a sign of long-term baking, this smell is particularly evident in robusta coffee and in "Latin" style coffee, such as espresso. This smell is very important to the overall aroma of coffee and is often used in artificial coffee seasoning.

Coffee tasting: most people may find the smell of the medicine unpleasant. If the taste is too prominent, then there is nothing wrong with this statement. But it is a very important flavor, is the coffee aroma "skeleton". Other aromas evolve around it. Rio Taste the coffee in Rio de Janeiro has a characteristic that is rarely seen in other coffees: this is the "Rio flavor". This highly personalized flavor is popular in Belgium and northern France, as well as in Greece and Turkey, where the custom of brewing coffee has further developed it. The taste comes from some kind of mold, which smells a bit like phenol and chlorine mixed with some pepper-mainly from trichloroanisole, a derivative of chlorophenol. It is one of the most powerful molecules in existence.

36 types of rubber aroma: chemical substances

Fragrance characteristics: get used to distinguishing the smell of rubber, a natural elastic substance. It comes from a latex liquid called latex, mainly by cutting Brazilian clover tree trunks, pressing leaves or taking natural leaky tubes. Raw rubber has a variety of uses, but with heating and the addition of sulfur, rubber will be more widely used. Ethyl-3 (furfurylthio) propionate can produce a taste that is exactly the same as the smell of rubber in coffee. The "rubber" smell in coffee: this smell is characteristic in some coffees, not negative. The performance in Robota beans is more obvious than that in Arabica beans.

Coffee tasting: this is not the finest aroma of coffee, but it does exist in most good robusta beans. It is usually mixed with earthy and vegetable aromas, both of which are consistent characteristics of robusta beans. Rubber is rare in Arabica beans, but you can still find it in sigri coffee in Papua New Guinea. While it cannot be said that this smell is common in the finest coffee, there is one exception: the extremely elegant and harmonious Colombian excelso valledupar coffee. It's understandable if you find the taste of good Ethiopian coffee, but it also means that the coffee has been overroasted.