How to taste fine coffee (single coffee) learn to taste the five senses of coffee

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Coffee beans are not mixed, but a single variety from a single producing area, called "single product" Single Origin. After the American Fine Coffee Association (SCAA) rated 80 points or more, it is a "boutique" Specialty Coffee~.

There are five senses for tasting individual coffee.

When it comes to individual coffee, it is not just bitter and astringent. From smell, taste to taste, the taste of coffee can be roughly divided into five types: aroma, bitter, sour, sweet and thick.

1. Aroma: including Fragrance and Aroma, it is often said that "smelling coffee" is more enjoyable than "drinking coffee", because volatile coffee aromas can be felt through the sense of smell. Usually the disappearance of the fragrance means that the quality is getting worse.

two。 Bitter: the basic taste of coffee is caused by the caramelization and carbonization of sugar, starch and fiber caused by the degree of roasting of raw beans. The coffee with strong sour taste has a weak bitter taste, while the coffee with bitter taste as the main body is easy to lack sour taste.

3. Acidity (Acidity): in terms of the elevation of the variety, coffee grown in highland is more sour than that in lowland, and beans that are lightly roasted are more sour, while those roasted more deeply are less sour.

4. Sweetness: during baking, some carbohydrates such as sucrose and glucose are caramelized and the rest form sweetness. Sweetness can usually be smelled at the bottom of the cup or the aroma of coffee.

5. Body: the difference between the touch of the mouth, such as soy milk and plain boiled water, and the degree of atomization saturation of the mouth after sipping.

Put the powder in a special pot and wait overnight.

Try to recall which of the five senses of taste is the most obvious, and then look at your usual coffee. Where is the best taste? Where do you feel inadequate? Remembering every taste you drink and tasting coffee will be a knowledge that relies heavily on experience. (reference: Han Huaizong boutique Coffee (part two): an introduction to Cup Test, Flavor Wheel, Golden Cup Criterion Coffee Gourmet)

If you're used to drinking, you can't go back.

However, the third wave of coffee revolution began to be popular in light-roasted coffee, feeling the original flavor of light-roasted coffee, but coffee is not as sour as possible, but the more layers the better, the more layers the better. From the entrance to the final aroma, the flavor of the coffee will come out in sequence, rather than the taste exploding at once, so that you can't tell the difference. We call layered coffee "personality".

As for what kind of coffee your personality likes, the most important thing is to try more coffee from different places, different varieties and businesses to enrich and accumulate your own taste experience.

If you are really interested in drinking, many coffee experts say that as long as you get used to the world of individual coffee, you will not go back to Starbucks.