How to deal with coffee data? will accurate coffee taste good?

How to deal with coffee data? will accurate coffee taste good?

Have you ever seen a sommelier check the concentration of wine with TDS every day?

Have you ever seen a chef analyze recipes with data every day?

……

Whether craft beer, wine, whisky, or cuisine, is the same as coffee, is used to enjoy, is the feast of taste.

The feast of taste comes from beauty, which comes from life.

The expression of beauty in food, wine and coffee lies in the arrangement of flavor, that is, the so-called level.

How much do you know about hierarchical performance?

1. Shade

The concentration mentioned here is not the concentration value detected by TDS. This has something to do with the ratio of gouache to flour. If you use the analogy of wine, it is the strength and softness of wine. Strong concentration, light elegance. It doesn't have to be in a certain proportion to be the best.

2. Weight

A sense of light and weight is a feeling that your tongue will react to when you drink coffee. Softness is shown in smoothness, while heaviness is a sign of repression of the tongue. This is similar to the weight of the fist, except that the source of feeling is different. Fists are determined by the performance of the target object, which is easier to see.

3. Strong and weak

This will be easier to understand, that is, the strength of the coffee flavor. Of course, this strong or weak performance should be based on good flavor, if the bad flavor is too strong, it means that this cup of coffee is no longer qualified.

4. Width and width

Width comes from the palpable area of flavor in the mouth. When you drink coffee, you can clearly tell whether the flavor of this cup of coffee is a line or a noodle. Some baristas have a stronger gouache-to-powder ratio at 1:20 than others at 1:15 because it increases the sensory area of the mouth.