Coffee taste six melodies perfectly feel every change in the flavor of the coffee liquid

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Six steps to tasting coffee

Now that you know the source of coffee aroma, it's time to discuss ways to taste coffee.

Follow and proficient in the following six tips, you are a very professional coffee taster.

The first move, smell dry incense (fragrance)

As mentioned earlier, most of the aromatic compounds in coffee are volatile substances.

Most of them can be evaporated at room temperature.

Therefore, the most fascinating thing about coffee is that when you open the package, the aroma of ripe beans and ground powder is the highest point of the aroma explosion.

Can make people forget their worries in an instant, and only focus on the coffee powder that has been ground in front of their eyes.

Volatile aroma and high, medium and low volatile substances, from high to low, from far to near, at different times, far and close to coffee powder, you can smell different aromas.

When you have time, you can try in many ways.

The second move, smell wet incense (aroma)

Some volatile substances need to be volatilized at a higher temperature, so after enjoying the dried incense and further sprinkling it with hot water, these aromatic substances that require higher temperatures will swarm out.

The third move, sipping entrance

The boiled coffee liquid should be tasted at a temperature acceptable to the tongue.

Don't drink it all in one breath unless you are in a hurry.

You will find that the same cup of coffee, from the highest temperature of 70 degrees Celsius, slowly taste the coffee liquid all the way down to room temperature, during the process, the aroma of water-soluble substances, as well as the degree of sour and sweet are different, is very attractive.

The fourth move, taste (body)

What on earth does body mean in the familiar coffee term? The significance of our interpretation has two points: one is the viscosity and weight of the coffee liquid, and the other is the smoothness of coffee beans bred at high altitude, which is rich in content because it takes a long time to mature.

It is understandable that after baking, there are more ingredients dissolved in the coffee liquid, and the coffee liquid is heavier, which will stick to your tongue. You can also try to vibrate your tongue quickly to feel and compare the weight of different coffee liquids.

In the part of smoothness, you can understand the coffee entrance in this way, try to rub the upper jaw with the tip of the tongue.

Supple, indicating that there is enough coffee oil in this coffee liquid, but there is less coffee oil.

It is understandable that high-quality coffee beans have more coffee oil, and of course, the deeper the roasting, the more coffee oil will be.

This is also the reason why many people do not like shallow roasting coffee except being afraid of sour.

In fact, this problem can be solved by using baking skills. Skip it here, and then publish articles related to baking and discuss it.

The fifth move, holding your breath and vomiting.

For friends who know how to spit smoke from the nasal cavity after smoking, this is very easy.

Before the coffee is swallowed, some of the water-soluble aromatic substances will volatilize through the action of oral enzymes.

At this point, first close the mouth, and then slowly exhale through the nasal cavity, you can through the nose olfactory function, to enjoy these aromatic substances.

Sixth move, throat Rhyme (aftertaste)

After swallowing the coffee liquid, repeat the trick of using closed breath and vomiting, you can use the sense of smell behind the nose and feel the different aroma of coffee.