How to taste a cup of coffee? How to drink a single cup of coffee to look more professional?

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Popular science | knowledge of coffee varieties, introduction of the types and tastes of individual coffee, price of single bean

Tasting individual coffee is really a knowledge, and it also needs a lot of experience.

The flavor and taste of coffee can be divided into five types: sour, sweet, bitter, concentration and aroma.

At first, try to think about which of these five tastes are the most obvious in your facial senses.

After looking at their usual coffee, where is the good taste? Where do you feel inadequate?

The most important thing is to try to look at coffee from different places and businesses, so as to enrich your taste experience.

When you have comparative experience as a benchmark, you can better understand the personality of each kind of coffee bean.

My own experience is to drink or smell something familiar.

But I can't find anything corresponding to this smell in my mind.

This is why there are not enough kinds of taste and cards.

So at first, let's see what it smells like, to think about the smell of these things.

Like the nutty flavor, jam fruit flavor, wild berry flavor, wild ginger flower, red wine rhyme, chocolate rhyme

It is important to slowly develop your own taste discrimination and increase your own taste database

After drinking it over and over again, you should be able to determine your favorite flavor.

Let's first introduce the simple expression of taste.

Fragrance; fragrance

The aroma of coffee is composed of acid, alcohol, acetaldehyde, ketone, ester, sulfur compound, phenol, nitrogen compound and nearly hundreds of volatile components.

The lipid ingredients will blend with the bitterness of the coffee to form a smooth taste. So the disappearance of the fragrance means that the quality is getting worse.

Common aroma expressions: flower flavor (Floral), nut flavor (Nutty), fruit flavor (Fruity)

Bitter taste

The basic taste of coffee is the strength and texture of bitterness.

Raw beans contain only a tiny amount of bitterness, which is caused by the caramelization and carbonization of sugar, starch and fiber caused by baking.

Generally speaking, the bitter taste of coffee with strong sour taste is weaker, while that of coffee with bitter taste as the main body is easy to be insufficient.

Sour taste

In terms of the elevation of the variety, coffee grown in the highland is more sour than that in the lowland.

Generally, the beans with shallow baking are rich in sour taste, and those with deep baking degree are lack of sour taste.

Just harvested beans, good quality, high moisture content, if the appropriate heat to produce a moderate sour taste, will make the coffee taste better, make people feel more deep.

Acid (Acidity): wild berry (Berry-like), peach (Peach-like)

Concentration

The texture of the coffee is as clear as water or as thick as pulp, and the saturation of the whole mouth after sipping

Body: Thin, Mellow, Full-bodied

sugariness

During the baking process, some carbohydrates such as sucrose and glucose are caramelized and the rest are sweet.

Usually you can smell sweetness or sweetness at the bottom of the cup or the aroma of coffee.

Flavor: vanilla (Herbal), vanilla (Vanilla-like), caramel sweetness (Caramel-like)

Aftertaste: sweet (Sweetness), long (Long-lasting), smoked (Smoky)

Sense of hierarchy

I believe that at the beginning of drinking a single cup of coffee, you will hear the term "hierarchy".

The so-called sense of hierarchy is the process of the aftertaste of coffee from entering into the mouth to drinking it.

The hierarchical flavor of coffee will emerge one by one, so that you can taste it in order, instead of exploding all the flavors at once, so that you can't tell the difference.

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