Coffee tasters use the most professional coffee tasting method to teach you how to taste a good cup of coffee!

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Why is the coffee grindability standard measured by the cup so important? What is the grinding degree of the standard cup?

Individual coffee is endowed with different flavors because of its different origin, which is the charm that enables coffee to develop continuously. The baristas' different grasp of the coffee-making process also makes each kind of coffee have a different flavor, making the coffee a big garden with rich taste.

So, how do we taste a cup of coffee?

There are several elements to appreciate a good cup of coffee: aroma, taste, mellow thickness, flavor and aftertaste.

1. Aroma

Aroma refers to the general term of pleasant smell. We are no stranger to the aroma of coffee. When we enter the cafe, the aroma comes to our nostrils. Aroma is very important to coffee, and the aroma we smell through our sense of smell can often make people look forward to the taste buds feast brought to us by this cup of coffee.

Dry aroma refers to the gas emitted from the grinding of fresh coffee beans, which is mainly composed of aromatic esters that bring freshly ground coffee powder close to the mouth and nose, and you will feel the dry aroma of different coffee from different coffee producing areas. For example, in Latin American coffee, you will smell something similar to nuts and dark chocolate, while coffee in Africa has more floral and fruit flavors. These differences are brought about by differences in plantations.

Aroma roulette

Second, taste

Taste refers to the sour, sweet, bitter and salty taste identified by our sense of taste. Taste receptors are taste buds distributed on the back, tip and both sides of the tongue. There is also a small amount of distribution in the jaws and pharynx of the oral cavity. When we drink coffee, all the sensory nerve terminals after the entrance of the coffee respond to sweet, salty, sour and bitter taste at the same time. For many coffee lovers who have just come into contact with individual coffee, the most intuitive feeling is bitterness. The source of bitterness in coffee is chlorogenic acid lactone, which is decomposed into chlorogenic acid lactone during baking. Moderately roasted coffee beans should be mild bitterness. However, the result of further baking is that chlorogenic acid lactone is decomposed into phenylphosphates, which is a strong bitter taste with a strong sense of astringency. As a result, deep-roasted coffee beans are deliberately bitter, such as the popular Mantenin.

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Secondly, our taste buds have different sensitivity to various tastes. Human beings have the highest ability to distinguish bitterness, followed by sour and salty taste, and sweetness is the worst. Bitter taste may be a lot of friends do not like, will choose to add sugar and milk to cover up, but you do not really appreciate the original bitterness of a cup of coffee, it is difficult to really understand a cup of coffee. Coffee raw beans contain very small amounts of bitter ingredients, which are produced by the caramelization and carbonization of fiber during baking. Bitterness is of symbolic significance to the taste of coffee. Coffee taste also need to pay attention to, first drink ice water to complete oral cleaning. The flavor of coffee changes from hot to cold, one of the reasons is that the tannins in coffee can easily change during cooling, making the taste sour, and the temperature of coffee affects the perception of taste buds, so start drinking coffee while it is hot.

Many coffee lovers do not like sour coffee, like very mellow or even strong coffee, think that this is strong enough. But if you want to taste a cup of coffee more completely, the key to getting started is to know the acid in the coffee. However, it is not the more sour coffee, the better, the sweet and sour substances in coffee are components of the complexity of coffee flavor. Some coffee is very acidity, very smack, in the professional cup test, we still give it a very low score, some coffee although sour, but sweet with sour kind of very comfortable and round acid, we will give it a high score. For example, the rising aroma of Kenyan AA, bright acidity, full berry flavor, round and delicate taste.

III. Alcohol thickness

In coffee tasting, mellow thickness refers to the feeling of coffee slipping down the throat through the mouth and the tip of the tongue, the kind of weight felt in the mouth, figuratively interpreted as milk and yogurt. It is obvious that the alcohol thickness of yogurt is higher than milk, so the taste value is higher, high-quality coffee will be fuller than low-quality coffee, more weight, the score will be higher. Some coffee will feel very full in the mouth, while some coffee will be very water quality, the taste is erratic and short-lived, the former is excellent and the latter is bad.

Fourth, flavor and aftertaste

When coffee is in your mouth, you can feel its flavor. In this respect, many enthusiasts, especially those who have just come into contact with coffee tasting, always think that coffee doesn't smell good. It is true that the sensory discrimination of coffee liquid in the mouth requires a certain amount of exercise, but over time, the flavor can be detected.

After drinking the coffee, there will always be a taste back from the throat, some of the aftertaste is very long and clear, some are very short and very vague. We say that a longer and clearer aftertaste is good, and the quality of raw coffee beans is higher.

Coffee flavor wheel

Each barista has his own personality, so the coffee brewed has a different flavor, and what we want to express to our friends needs to be well tasted-anyway, understanding coffee and improving the ability to taste coffee must be based on regular tasting. This is just as the oil seller said: there is no other, but the hand knows you well.

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