Good coffee should be drunk like this! Teach you how to professionally identify a cup of boutique coffee!

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When you encounter a cup of boutique coffee, you must know the corresponding way of tasting in order to taste the essence of it, and knowing how to identify the best coffee can also help you find a better coffee taste.

There are countless kinds of coffee on the market, and many coffee lovers prefer to brew at home to explore the most suitable taste. However, how can we know whether drinking imported boutique coffee is "authentic"?

Today, the editor teaches you to use the evaluation criteria in the cup test, which can not only test the "performance-to-price ratio" of coffee beans, but also help you analyze the quality of a cup of high-quality coffee.

● dry incense / wet incense (Fragrance/Aroma)

Dry fragrance refers to the aroma of coffee beans and the volatile aroma emitted by grinding, while wet fragrance refers to the aroma produced when coffee beans are ground in hot water.

● cleanliness (Clean Cup)

Only with good coffee and raw beans will there be good coffee. This kind of coffee is tasteless, pure and transparent. Cleanliness refers to the first to the last taste of coffee, without unpleasant miscellaneous taste and taste.

● sweetness (Sweetness)

There is a caramelization reaction in coffee roasting, and it also produces substances that make people feel sweet, so coffee with good extraction and reasonable roasting must have a sweet taste. "Sweet" has two meanings, one is pleasant round sweetness, the other is sweet after sour, which is the sweet and sour product of caramelization and Mena reaction of carbohydrates and amino acids, which is close to the sweet and sour feeling of fruit.

● acidity (Acidity)

Coffee is the seed of fruit, of course, there is a certain amount of acid. The acidity of high-quality coffee has a unique aroma, giving the coffee soul; on the contrary, the acid of cheap coffee lacks aroma and even has a strange smell, so the roaster naturally has to remove the acidity. The right acid can increase the activity, brightness and fruit flavor of coffee.

Thickness of ● alcohol (Body)

Alcohol thickness is purely the touch of coffee to the mouth and tongue, including the sense of weight, stickiness, the density and texture of coffee juice, not as thin as water, full and "thick". But the more sticky and denser the coffee is, the better it is, and the taste should be comfortable.

The dry / wet aroma, sweetness, acidity, mellow thickness and cleanliness of the above coffee mainly depend on the taste of the coffee, while the evaluation criteria such as flavor, aftertaste and balance described below are mainly related to the taste of the coffee. The next time you drink coffee, you can know whether the coffee quality is good or bad!

● flavor (Flavor)

Flavor refers to the water-soluble taste and volatile smell, a comprehensive perception of acidic fat and volatile fat in coffee, the overall sense of taste to sour, sweet, bitter, fresh and olfactory aroma of coffee, and the interaction of these factors.

● Yu Yun (Aftertaste)

Does this sip of coffee make you feel like a perfect ending after swallowing it? Is it elegant to stay in the mouth after drinking? Is the aroma soft and long-lasting? Yuyun refers to the taste of coffee liquid left in the mouth after spitting it out. If the aftertaste is uncomfortably bitter or mixed, the quality of the coffee is poor; if the aftertaste is sweet, layered and long-lasting, it is high-quality coffee.

● equilibrium degree (Balance)

Is a cup of coffee balanced in aroma, flavor and taste? Or is it as sweet as sugar water or as fragrant as perfume? The sense of balance refers to the composition of the overall flavor, whether the change of coffee from high temperature to room temperature is balanced, and if it appears sharp or bitter near room temperature, it breaks the balance, and this kind of coffee is difficult to get a high score in identification.

● consistency (Uniformity)

Consistency means that when testing several cups of the same coffee sample, it can maintain consistent stability regardless of the aroma, taste and taste of the entrance. It is worth noting that it is only accurate to detect warm coffee at room temperature from the high temperature of coffee, and some imperfections will appear when the temperature is cooled.

● overall performance (Overall)

This is a more subjective evaluation of the aroma, taste and taste of coffee, and the softness and personal preference of coffee can be taken into account.

In fact, as long as we drink more coffee, learn more about coffee knowledge, and then practice repeatedly, everyone can become a coffee tasting master!