How to taste a cup of fine coffee and how to drink it like a cup test.

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To taste coffee, you should not only drink it, but also smell it. Although there is no absolute formula for judging whether coffee is good or bad, mastering the following four principles commonly used by experts will help you understand and taste coffee:

Acidity (Acidity)

After the coffee is imported, the taste is light on the tip of the tongue, and the sour word looks eye-catching. In fact, the original taste and fresh vitality of coffee beans, just like wine, are contained in its sour taste. The acidity of fresh coffee, with fruit aroma, is just like the natural acid contained in lemon, grape, apple and other fruits. The taste is pleasant and fresh, which must be different from another word used to describe expired coffee, sour. Among the coffee, Yemeni mocha coffee is famous for its strong acidity.

Texture (Body)

After sipping coffee, is the taste feeling lingering on the back of the tongue and mouth, strong or light? Mellow coffee, even if the concentration of coffee powder is not high, can still bring a strong taste shock. Generally speaking, Mexican coffee has the lightest taste, while Sumatra (Manning) coffee has the strongest texture. Heavy-flavored coffee is best mixed with milk, highlighting its mellow taste that cannot be concealed.

Aroma (Aroma)

Coffee is mellow in the air, from baking, grinding to brewing. Coffee beans try their best to release their fragrance at every stop of its long journey, so make good use of their sense of smell and experience the fragrant journey with the coffee.

Flavor (Flavor)

Connecting the above three to piece together the impression of coffee, some coffee flavors are diverse, sour, sweet, and bitter, while others are extremely sour, completely occupying the sense of smell and taste, and some people are used to using feeling to dominate judgment. does coffee have its own style? Does it have jungle or fruit aromas? Is your temperament gentle or masculine? This is the most emotional of all the tastes.