Is coffee really bitter? Drinking coffee with a stupid look on your face?

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Is coffee really bitter? Drinking coffee with a stupid look on your face?

Coffee beans are like fruit, as a matter of fact. The wonderful thing about it is that good coffee can show the taste of many fruits and even all kinds of good food at the same time. In order to describe the complicated flavor of coffee, we usually use analogies, such as "like the sweet and sour taste of pineapple" and "similar to the fragrance of lemon". At the same time, we will discuss it in several categories:

Aroma Fragrance and Aroma

The aroma brought by coffee can be roughly divided into two kinds. The coffee powder that has just been ground and brewed before brewing is called "Fragrance". After brewing, the coffee is filled in a cup, and the smell is "Aroma".

Wet aroma

When you come to the pot of coffee for a single drink, you will notice that next to the coffee pot, there is another Shotcup for spirits, which actually contains a little coffee liquid that has just been brewed, intended to facilitate the feeling of the wet aroma of this cup of coffee.

Dry aroma

Some stores will put the ground coffee powder in cups and bring it to the guests before brewing. The intention is to invite you to smell the dry aroma of this single product. At this time, never panic, please try to shake the cup, with the shaking of the cup, it is easy to experience the dry aroma, with subtle, different levels.

Acid Acidity

When coffee is on the tree, it is red, yellow, orange and green, and looks very much like cherry fruit, so it is also called "coffee cherry (Coffee Cherries)". The flesh tastes sour and sweet, and the coffee beans we drink every day are the seeds inside the coffee fruit. In the post-processing process, the natural fruit flavor will be locked in the coffee beans.

Coffee fruit on the branches

Usually, coffee fruits don't all ripen together. Delicious coffee actually comes from careful and time-consuming labor.

Acid analogy

Therefore, acidity is one of the most important flavors of coffee beans, and the distinguishing direction of acidity strength is usually analogous to fruit acid. from weak to strong are probably malic acid, gluconic acid, peach acid, citrus acid, plum acid, strawberry, black plum, raspberry, fruit vinegar, rice acetic acid.

The word is translated as "sour" because it is not only the strength of acidity, but also contains the properties and texture of the above acids.

Recommend it to you.

When it comes to the aroma and acidity of individual coffee, you can't miss Ethiopian beans. The nose is often floral and fruity, reminiscent of a whole basket of berries and citrus fruits. The color is bright and easy to distinguish. Everyone will like it. We must give it a try.

Our online store currently has three types of Yasopia beans, all of which are carefully selected Grade 1:

Sidamo Gucci Solar IMPCT Commonweal Joint

Shallow baking, fruit and berry aromas, sweet and sour around the nose, all the proceeds are donated to the preschool education fund for IMPCT social undertakings.

Yega Chuefei Haier Selassie Cochel light baked in the sun, lemon, citrus, scented tea, roasted sweet potato, classic invincible

Cedamo Cabedo sun

Fruity, chocolate, deep-baked version of Ethiopian sun

Alcohol thickness Body

Generally used in tasting red wine, it is used to describe the thick and thin body of the wine, and here it is used to describe the mellow thickness of coffee. You can shake the coffee cup, watch the coffee attached to the cup wall, slide down the speed, to judge the mellow thickness of the coffee. The description analogy of alcohol thickness from thin to thick can be described by water, milk and rice syrup. The more mellow the coffee liquid, the higher the dissolved matter, the more coffee oil, and the higher the sense of presence in the mouth.

A delicious cup of coffee

The flavor of coffee, sometimes like a viewfinder, takes us to stare at the beautiful memories recalled by it.

Flavor Flavor

If flavor is not used as a general term, it refers to the sense of taste that is different from other categories. In other words, it is not aroma, not acid, not alcohol thickness, and so on. It can contain many kinds, such as chocolate, honey, milk, nuts, drupes, herbs, oysters, even leather, freshly harvested grass, etc., with special flavors.

Local characteristics and local flavor

Now that we have mentioned the flavor of coffee, what we have to mention is "Terroir". This term comes from wine, which is usually translated into "local characteristics, local flavor" and so on, referring to "the positive flavor that the growing environment brings to agricultural products, which is difficult to replicate in other places."

The composition of climate, altitude, sunshine, hydrology, soil, microorganisms and surrounding plants varies from place to place, so there are differences in each producing area, even within the producing area, and the local flavor is local. For example, Mantenin's herbal, herbal and earthy flavor is a unique symbol derived from Sumatra.

Post-rhyme Aftertaste

After passing through the throat, the taste of coffee remains in the cheek and mouth. In this world, there are some interesting products, like tea will give birth to Jin Huigan, and even have a tea-like tail rhyme. Therefore, you can try to drink a single drink, with a mouthful of boiled water, you may get an additional surprise.

Balanced Balance

The "balance" here refers to the distribution of coffee flavor, whether the aroma of the front, the taste of the middle, and the aftertaste of the latter are evenly distributed. If there are certain qualities that are too prominent, even if they taste good, they may not be considered as a proper balance. To put it simply, a balanced cup of coffee must have a rich front aroma, thick and smooth taste, and a long finish, and the overall drinking experience must be comfortable in order to have a balanced table.