How to taste a single cup of coffee? What you should know about individual coffee

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Tasting coffee

The method of tasting a single cup of coffee is actually very similar to tasting wine. Make full use of your sense of smell, taste and touch in your mouth to taste a cup of coffee from all angles. But this does not mean that it is very difficult to taste a cup of coffee. Here are six steps for you to learn from:

Smell the dry aroma of coffee

Step 1

In many coffee shops, when you order a single cup of coffee, the barista will take a cup of freshly ground powder for you to smell, starting with the dry aroma to taste the first step of the coffee. For example, in Latin American coffee, you will smell something similar to nuts and dark chocolate, while coffee in Africa has more floral and fruit flavors. These differences are brought about by differences in plantations.

Taste the flavor

Step 2

That is, the overall feeling, when the coffee is drunk in the mouth, you can feel its flavor. Each kind of coffee seed will show different flavor because of different varieties, producing areas, planting methods, treatment methods and storage means.

Try to record your feelings about coffee beans against the flavor inside. If you taste too much, you will clearly know your preferences and style.

Perceptual aftertaste

Step 3

This step is what attracts me the most. After drinking the coffee, there will always be a taste back from the throat, some of the aftertaste is very long and clear, some are very short and very vague. Only coffee with a deep aftertaste can evoke the memory of the taste buds.

Recognize acidity

Step 4

There are too many friends who give a "I refuse" attitude when it comes to the sour taste of coffee. Many people like coffee which is very mellow and even has a strong taste and thinks that it is strong enough. But if you want to be a coffee connoisseur, the key to getting started is to know the acid in coffee. However, it must be made clear here that the more sour coffee is, the better. The sweet and sour substances in coffee are components of the complexity of coffee flavor.

Perceived mellow

Step 5

In professional coffee tasting, this indicator is also known as taste, which is visually interpreted as water and oil. Oil is thicker than water, so the taste value will be higher than water, high-quality coffee will be fuller than low-quality coffee mouth feel, more weight, the score will be higher. Some coffee will feel very full in the mouth, while some coffee will be very water quality, the taste is erratic and short-lived, the former is excellent and the latter is bad.

Find defects

Step 6

There is no negative taste in the whole process of a cup of coffee from smelling dry fragrance to drinking it, such as unclean, astringent and fermented taste. if there is such a taste, we think that this kind of coffee is unclean and must not become fine coffee. Many friends hope to have a breakthrough in the cup as soon as possible, but the core task of this breakthrough is to find and grasp the negative taste.

When we say tasting a cup of coffee, we taste it one by one in this order. If each index is positive, then we give this coffee a higher score as a whole. If people with some cup experience will find that the order we say is in the order of coffee temperature from high to low, but anyway. Understanding coffee and improving the ability to taste coffee must be based on regular tasting.

This is just as the oil seller said: only the hand is familiar with you, but there is no other.

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