Espresso tasting how to drink espresso

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I finally made up my mind today to take out the IIAC sensory map and communicate with you.

First of all, with our classic prologue, let's talk about Espresso. Espresso means "fast" in Italian and has nothing to do with the word condensed. Anyway, we can't change your habits, but it doesn't affect our discussion of Italian coffee.

Sensory maps are the result of IIAC's research and are interpreted without restriction by 5000 consumer reviews from all parts of Italy. This research later became one of the technologies that supported INEI.

Returning to the theme, the sensory map is divided into three parts: vision, taste and touch, and smell. Why don't you tell us about vision today? Some students may already know that in the Italian coffee tasting table, all our scores represent the strength of the degree. In terms of color concentration (Color Intensity), yellow is 1 and dark brown is 9. Color concentration should be easy for everyone to understand, as the name implies is the intensity of Espresso crema color. In the IIAC system, the color range of Espresso is 5-7 points, that is, the light brown and hazelnut colors corresponding to sensory maps.

In the visual part, we have another part that needs to be graded-Textrue, which refers to the fineness of the Crema. Crema is composed of water, fat, fiber, sugar, protein and carbon dioxide, all of which are emulsified under the condition of high temperature and high pressure. Under the light, the tighter the crema, the better the shininess, which means delicate or very delicate. For example:?

In the IIAC system, the texture score ranges from 7 to 9, which corresponds to exquisite to very delicate in the sensory map.

Why would IIAC grade the visual part of coffee? to put it simply, human beings are visual animals. It doesn't matter if they see handsome guys and beauties on their way to work. Hurry up and take a look.

The editor has recently read some books about coffee, all of which mention that some of the flavors we taste in coffee are actually our sense of smell, but people without sensory training often confuse these olfactory responses with taste.

Under the same perception mechanism, there are three kinds of olfactory pathways: one is the direct pathway, which is that the odor molecules reach the olfactory receptors through the nasal cavity. The other is the indirect pathway, which is that the odor molecules reach the olfactory receptors through the back of the mouth and throat. This point of view can explain that our "taste" is actually our olfactory response.

The third pathway is the blood pathway of the sense of smell, which is obtained by injection.

Returning to IIAC's sensory map, there are seven families in the olfactory section-the smell of flowers and fresh fruit, the smell of herbs, the smell of dried fruit and nuts, the smell of baking, the smell of spices, the smell of burning, and different biological and chemical smells.

Many students will ask that Italy is a country with great differences in flavor between the North and the South. How do sensory maps sum up these flavors? The solution relies on 5000 consumer reviews from all parts of Italy to be interpreted without restrictions. Finally, 87 common Italian smells on the map are summarized.

There is no doubt that the charred smell and different biochemical smells are defective, but Italians also prefer the charming fragrance of "plant balsam" in herbal smell, while the other branches of the family are also the same in the world, which is defective.

Just as Eve can't resist the temptation of apples (in the eyes of foodie, greedy apples), who can resist the aroma of pleasure? The smell of flowers and fresh fruit, dried fruit and nuts, baking and spices are all pleasant smells. Some students will wonder why the smell of baking belongs to a good smell. Think about what is the most famous food in Italy. Pizza, Kosong, Panini! Italian coffee culture also confided their food culture to you! So Carol, the baking teacher, often says that Italian coffee culture follows their food culture.

As can be seen from the good flavor of the sensory map, Italian Espresso will also have the flavor of flowers, fruits and nuts. If you think Italian coffee is bitter, astringent and a lot of Robusta's "intoxicating" aroma, that's what your friends say, that's because you haven't had a good drink, so try another cafe!