Coffee words commonly used to explain the taste of boutique coffee

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Do you have the impression that every time you go to a coffee shop, when you order a cup of coffee or pick a bag of boutique coffee beans, the boss will be beaming and dancing and say a lot of technical terms to describe the flavor and taste of coffee, which often sounds beautiful and dreamy, but it is difficult to understand the taste of coffee? Here are some coffee adjectives commonly used by coffee people, and add some personal experience and understanding of these adjectives, I believe it can help those who want to enter the coffee world to understand or tell others how wonderful coffee is.

When describing the taste of coffee, we will mainly describe it from five aspects, they are: taste, taste, aroma, flavor, cleanliness. So which adjectives are contained in these five aspects?

Taste-the mouth and tongue feel the weight and touch of coffee

Body size: frivolous? Mellow?

Also known as Body, refers to the thickness and weight that coffee feels on its tongue. When coffee stays on your tongue, do you feel that its weight and thickness are light or mellow?

Touch: smooth? Astringent?

The touch and touch of coffee on your tongue and mouth

Smooth: feel the weight of coffee slipping down your throat like silk from your tongue. Imagine you are drinking a cup of hot chocolate. It usually tastes very smooth. Smoothness is usually synonymous with mellow, which is often felt in greasy coffee.

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Astringent feeling: the mouth feels dry and the oral mucosa is wrinkled. Lose the lubrication effect of saliva, resulting in a sense of convergence. In the world of wine, astringency is not necessarily bad. A good sense of astringency can set off the three-dimensional feeling of wine, but in the world of coffee, it is a bad taste that should be avoided as far as possible.

Taste-the bitterness of the taste buds on the tongue

Acid: fragrant acid? Dead acid?

Is it sour, sour and sweet with fruity aroma or no aroma at all? it's just a kind of dead acid that makes people's faces suck.

Sweet

Bitter

Words that further modify the taste:

Round: the overall taste is balanced, smooth and does not make people feel that the acidity is irritating and unpleasant.

Sharp: usually refers to the acidity is very obvious, irritating, cross-Zhang a little bit to describe is the kind of feeling that makes people's facial nerve maladjusted.

Bright: usually set off by acidity, making a flavor of coffee particularly fresh and clear in the mouth.

Aroma-the volatile smell you smell before drinking

Often heard descriptions like fruity, cream, flower fragrance. Etc., and then divided into

Dry aroma: the seductive aroma of coffee beans that are ground and dispersed into the air

Damp incense: the aroma smelled after brewing and before drinking.

Flavor-the fascinating aroma of the coffee after the entrance

The difference between flavor and aroma is that flavor refers to the aroma that enters the nasal cavity by catalysing the aroma stored in the coffee oil after the entrance, which is also the most attractive part of the coffee. Commonly heard aromas of flowers, oranges, berries, nuts, caramel, chocolate. And so on, for the sake of memory and communication, people try to use these smells that people will have an impression to make a connection.

Coffee is God's treasure house of fragrance in the world.

There have been scientists to analyze how many aromas chocolate, wine and coffee contain. Let's start with chocolate. Chocolate has more than 300 compounds, while wine contains more than 600 compounds that reflect its flavor. There are more than 850 kinds of coffee.

As mentioned above, in order to remember the aroma of these coffees, we often associate them. SCAA, the American boutique coffee association, hired a number of coffee appraisers to explain these aromas and created the so-called "coffee flavor wheel" to help coffee tasters share what they drank. In the flavor wheel, the description of the inner circle is more abstract, and the more the outer circle is, the more specific it is. For example, one of the flavors can be described from different levels of fruit-> berry-> blueberry.

Cleanliness-

To put it simply, there is no smell, miscellaneous smell, does not belong to the taste of coffee.

Other-

Emptiness: empty, there is no content, drink to the middle will have no taste

Balance: this talks about the overall feeling, taste, taste, aroma, flavor, whether it is balanced, whether one of the feelings is particularly strong.

The above adjectives, as long as they are used properly, are basically common in the wine world, because they are only produced to help people remember and communicate, and there is no absolute answer. This article will also continue to be updated to add more comments on coffee products. If there are any mistakes and deficiencies, I hope readers will not hesitate to comment.