[boutique Coffee tasting] the importance of sensory training for coffee tasting-smell

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When tasting boutique coffee, we should understand: the training or memory of taste can improve our discrimination ability. Drinking coffee is the result of vision, smell and taste.

Train your senses, a lot of people tell you, just drink more. The truth is, drink, and keep remembering, it takes a process of accumulation. The so-called accumulation process is a painful training process, spending a lot of money, using a lot of time, using quantitative change to achieve qualitative change.

Smell is a volatile substance, can not be touched, can not be seen, can only feel it. Remembering the smell of your surroundings is an exercise that needs to be accumulated in daily life. At ordinary times, we should consciously remember the smell of the surrounding living environment: asphalt roads, gardens, woods, seasoning cans in the kitchen, vegetable markets, and so on. The purpose of this exercise is to classify all kinds of aromas-flowers, fruits, nuts, aromas, odors, etc. Finally, you can understand the common characteristics of each odor type.

The formation of taste memory is continuous in time, in the process of taste, no matter perception, identification, identification, and comparison are inseparable from memory.

The brain receives information ➡ for comparison, ➡ analysis of ➡ memory.

This kind of taste memory training is very useful, it can turn the smell you smell into some kind of scene. Set up your own taste memory bank. For example, when you smell the aroma of Yega Xuefei, you will think of walking in the primitive deep forest, filled with the fragrance of flowers, the sweetness of fruit, and even the sour feeling of citrus fruit, which makes saliva secrete. in fact, this is a kind of conditioned reflex. Most of the time, when we smell some smells, we will naturally associate certain scenes and even bring some emotions. this is also the result that we are often exposed to certain smells when we are young to form memories, which can even accompany us for the rest of our life. our brain neurons produce new memory nerve cells in this process, which is the foundation of learning and memory!

Memory of the smell of specific items: this exercise requires blindly smelling all kinds of objects with your eyes closed. For example, the practice of fruity. We use a variety of fruits, smell the smell, and try to remember, and then randomly select a fruit blindfolded and classify it: is it a yellow fruit? Red and black fruit? Or dried fruit? Then it will be specific to what kind of fruit it is and what state it is in: fresh? Mature? Overripe and rotten? Wait. Even constantly increase the types of odors, cross, mix a variety of odors, can help to learn to identify a variety of odors.

In addition, we can also use the 36 smell bottles of coffee to help us establish the correct senses through long-term training. Of course, after all, this kind of tools are artificial essential oils, and some of the more practical smells are different, so the editor suggests that it is best to look for objects from daily life for smell training. In addition, when using the scent bottle training, the editor suggests smelling the lid. Shake the lid gently in front of the nose, try the smell to float out, instead of directly smelling the bottle, otherwise smelling more bottles may make you dizzy!

Here is a practical demonstration:

Let's take the red wine-treated coffee at Hartmann Manor in Panama as an example.

Red wine treatment (also known as carbon dioxide treatment)

The treatment of red wine is inspired by the brewing technology of red wine.

In this treatment, the coffee beans are removed from the pulp and peeled and put into a stainless steel container and put in carbon dioxide gas to make them oxygen-free. The fermentation bucket is sealed and the coffee can develop more aromas by precisely controlling the oxygen and carbon dioxide in the bucket.

The flavor of this [Panamanian Hartmann Manor] red wine is described as: dry nutty, wet red wine fermentation, jasmine at the end, Yuyun snow pear juice with honey and caramel.

1. Dry nutty aroma: this fragrance might as well smell when eating almonds and fried peanuts.

two。 Shixiang red wine fermentation fragrance: so usually should pay attention to smell red wine, even if you do not drink.

3. The latter part of the fragrance of jasmine: if you have not smelled fresh jasmine, similar to the coffee flower in the fragrant bottle (No. 12), another jasmine tea can also be used, remember to drink it several times, there is still the smell of honey, to distinguish it.

4. Yuyun snow pear juice: eat more fruit and remember more, there are many fruits in coffee, fruit training helps us to find out from coffee.

5. After drinking honey and caramel at the bottom of the cup: it basically corresponds to the flavor in the smell bottle, but it is slightly different from the actual honey and caramel. These two are also part of the sweetness we drink. We will introduce the composition of coffee sweetness in the future, remember to pay attention to it! )

The above is about the experience of sensory training in the sense of smell. Has get arrived yet?

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