The mission of coffee expert--design, guide and share color, fragrance and taste

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

It is obviously a scorched, bitter, sour and astringent drink, but Menu records the taste of blueberries, white peaches, pineapples, mangoes and even jasmine. I think this is the most disturbing and even frustrating experience for many consumers when drinking coffee.

NOM online magazine pointed out that the taste on the tongue can only recognize sour, sweet, bitter, salty and fresh (five basic flavors). According to the book "Taste Hunter", "Flavor" is composed of taste (taste), aroma (smell), food texture (touch), and even includes auditory and visual experience, of which the sense of smell accounts for 75-95%! "

The English version of SCAA coffee flavor wheel is designed to effectively share the taste. But for the people of Taiwan, many of the smells, such as blackcurrant, apricot and other ingredients, are not the daily flavors of litchi and longan that we are familiar with. These differences in daily eating habits are also the reason why most Chinese people are unable to get close to flavor narration.

Recently, I saw on the Internet the "Taiwan version of Coffee Flavor Wheel" organized and produced by Brother Yu Chih-chi of "low-light Coffee", which takes the taste memory of the daily life of the people in Taiwan as a reference point.

I believe that this local version of the flavor wheel is easier for everyone to accept. You might as well download PDF files on the official website of low-light coffee and store them in your mobile phone for reference at any time. Here, we look forward to our coffee industry to continue to discuss, add and delete on the basis of this version of brother Zhiqi, so as to become a complete flavor wheel system of Chinese society.

For practitioners, through professional training, it is not difficult to establish such a sense of taste and smell. There is a group of 100 kinds of flavor bottles, which is very suitable as a training tool for professional taste teachers. Aspiring to become a friend who can distinguish and then share the smell, as long as you come into contact with several different flavor bottles every day and remember them, after a period of time, you will be able to identify the smell acutely and correctly.

But for consumers, if they just want to enjoy a cup of mellow coffee, they don't have to pay so much attention to, find out, or identify what's in the coffee. But on the other hand, if you can always maintain a clear state of awareness (or: open your awareness) in your daily life, and pay attention to the flowers, grass, spices and ingredients around you, then you will have more fun in eating.

I have a deep experience that as a successful barista, although cooking kung fu, flower drawing skills, and even excellent equipment and venue atmosphere are very important, the most important task is to master how to "effectively" convey taste and smell experience. Effective communication of taste experience often makes customers as happy as if they were opened a window.

Furthermore, it is not only coffee, but also wine and tea tasting, and even all kinds of dietary delicacies. The key to reaching the peak lies in the design, guidance and sharing of color, aroma and taste.

Coffee experts might as well think about moving from a single item to a set combination, stirring each other with several different flavors, driving the drinkers to conflict, contrast, and complement each other through the conflict, contrast, and complementarity of different flavors in a table of coffee drinks. when the customer with the barista's design and guidance, the real experience of the fruity flavor of the drink, such a table of coffee is definitely a feast!