Coffee count is small.-Coffee terminology

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What I want to talk about this time is the words that coffee lovers often say. If you talk about coffee with your younger brother or other more professional coffee enthusiasts, you will inevitably hear things like individual products, fruit acids, and so on. What exactly are you talking about?. Declare again, not an expert, if there is anything wrong, please say so!

Single product: the full name is "single variety coffee single origin coffee", which means single variety coffee beans from the same area and the same manor. Coffee beans from each region have different characteristics, and a "drink" is coffee brewed from a single manor coffee bean, usually in the form of sugar-free, milk-free black coffee to taste the unique taste of this variety of coffee beans.

Dry aroma: the aroma of coffee beans after grinding, generally speaking, will have the aroma of nuts, oil, fruit, scorch, flowers and so on, while the strength is affected by the degree of baking.

Wet fragrance: the aroma of coffee after washing is similar to that of dry aroma, but with hot water, the type and intensity of aroma emitted by the same kind of coffee beans will change greatly. It is conceivable that dry incense is generally oil-soluble, while wet incense tends to be water-soluble.

Flavor: each manor's single variety of coffee will have its own unique flavor. It is usually dominated by fruit, floral and nutty flavors, which are subdivided into different kinds of fruits, such as citrus, berries, plums, roses, jasmine, nucleolus, cocoa and so on. Each kind of coffee will have several to more than a dozen different flavors, mixed into the unique flavor of this variety. These different flavors will behave differently under different punching methods and extraction temperatures. generally speaking, the sweet and sweet flavors will appear at high temperature first, and when the temperature decreases, the sour and sweet flavors will emerge slowly. The so-called flavor complexity is how many kinds of flavor a kind of bean can flush out in the same way, and the more flavor it has, the more complex the flavor of coffee will be.

Fruit acid: it can be said to be a kind of flavor, but the position of fruit acid is more important in all kinds of flavor. These fruit acids are completely different from the sour taste of coffee commonly drunk in tea restaurants, where coffee is over-extracted, which is what people call "toad toad". Chuan Man? Damned? Is the carbon predestined Ding Huan? The "calf" discussion ditch is the word Rose Rose to unload the evil lot and Dou Nai Ding? Is there a shortage of old people in the Raoyou Gorge? All of a sudden? Shallow? Incite people? Flail Yan sucking graves? Li Lu Xiao K? The machine room is full of thistles and thistles. The tomb of the pond magpie? Mantle? Tanjung? The king of great talent? Zhi Shiman? Upper feeling > eyebrow negative seesaw, tritridge falcon blowing and revealing? Wipe the tomb severely? A jungle? Uighur embedded plus Xiao 9? The headland only twists the widow's side to know the gully thumb? Gangue pepper