How to taste a cup of Latin American black coffee? How much is Latin American coffee?

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When many students study here, they always ask a question: why the introduction to coffee starts from black coffee, or even from tasting individual coffee as the basis; some students think that the study of black coffee is not important. I would like to explain here: because the study of coffee ultimately falls on the taste, individual coffee shows the characteristics of the place of origin, that is to say, each producing area has its own unique aroma and taste, naturally, this is also the basis for learning espresso, because espresso beans are made of more than two kinds of single beans, home-made concentrate. The shopkeeper needs to master the taste characteristics of each bean under the specific baking degree, and then master the taste under the specific proportion, so if you want to improve the coffee technology, you can start from this, that is: taste, taste, taste again.

What's in the perfect cup: taste the coffee.

Like wine, there are many types of coffee. It is very tempting for many people to be able to taste all the coffee. However, in order to better enjoy the fun of coffee, it is best to establish a more complete, systematic and easy to understand evaluation system.

So, how do you taste it?

First of all, start from the sense of smell, smell incense. First smell the aroma of freshly ground coffee powder, then smell the aroma of coffee after brewing, and compare the difference between the two aromas. Apart from the obvious difference in the smell of coffee, what does this aroma remind you of? is it a plant you've ever smelled? A flower? Trees? Dirt? Let your thoughts run wild and gallop at will.

Then, taste it. The tasting methods and notes are generally divided into the following points:

The first taste on the tongue is summed up as the sour, sweet and bitter coffee.

The second is the taste, the so-called feeling in the mouth, summed up as the mellow thickness, that is to say, whether the heavy feeling of coffee in the mouth is obvious.

The third is richness, which generally refers to the taste association of coffee in your mouth, because the taste of coffee is easily reminiscent of citrus, lemon, pulp, fermentation, Steamed Pork Dumplings, dried fruit, soil, grass, flowers, honey and so on.

The fourth is the flavor, in order to feel the flavor of coffee more comprehensively, it is recommended to taste it by drinking loudly. In this way, the coffee liquid can be quickly covered on the surface of the tongue as soon as it enters the mouth, making rapid and comprehensive contact with the taste buds in the mouth. Because flavor is the most prominent part of the distinction between coffee producing areas.

The last point of tasting is Huigan. The so-called Huigan refers to the aftertaste of coffee in the mouth and throat.

Give you a small way to experience the flavor: you hold your nose, put the coffee liquid in your mouth, experience the coffee, and then open your nose instantly after swallowing. You will find that the taste characteristics of coffee are released from the moment you open your nose. Generally speaking, the flavor of coffee is reflected, and the connection between the end of the nasal cavity and the throat plays an important role, which has a lot to do with the breath of the nose. Therefore, on the issue of experiencing flavor, it is suggested that we should adopt this method. Let's take a more vivid example, for example, if we catch a cold and then eat the same meal, you will find that before we catch a cold, the meal will be very delicious, but after we catch a cold, we will lose the fragrance. The smell of eating is similar to the experience of coffee flavor.

If possible, it's best to try several different coffees at a time. The advantage of this is that you can deepen your feelings about the different flavors of various coffees through comparison and train your taste buds. All samples are treated the same so that there is comparability between samples. Calm down and enjoy the process. The more experience you taste, the more acutely you feel the taste of coffee.

The taste of coffee in Xiao Xu's teaching begins with coffee from three major coffee producing areas, and each famous high-quality coffee has its own unique flavor. However, the coffee produced by the three major coffee producing areas will share some of the commonalities of the local coffee, and knowing the general taste of the coffee produced in each producing area will help you better remember when tasting the coffee:

Latin American coffees Latin American coffee beans are known for their pure taste (clean mouth feel), soft sweetness (slightly sweet) and pleasant acidity (lively acidity). Some coffees have bright acidity (the acidity sparkles clearly), far better than other flavor features, while others have a soft and fresh aroma (subtle but crisp accent).

Coffee from Africa & Arabia coffees Africa & Arabia usually has a sweet flavor (sweet flours), reminiscent of fresh fruit aroma (the aroma of a bowl of fresh fruit). In some coffees, the quality is well balanced (balanced), while others show strong acidity (tart acidity). The coffee produced in this area has a variety of flavors (a wide range of flavors), ranging from round taste (mellow) to red wine flavor (winy), from wild and warm (zesty) to citrus aroma (citrus).

Pacific coffees Pacific coffee is best known for its fullness (rich and full-bodied) and nutty flavor (nutty and earthy flavors). Most of the flavors can be described as smooth acidity (smooth in acidity) with a little dry treatment (a slightly dry finish).

Latin American coffee bean brand recommendation

All kinds of Latin American coffee beans baked in Qianjie Coffee are fully guaranteed in brand and quality. And more importantly, the performance-to-price ratio is extremely high, a pack of half a pound 227 grams, the price is only about 80-100 yuan. According to the calculation of 15 grams of powder per cup of coffee, a bag of coffee can make 15 cups of coffee, which costs only about 5 or 6 yuan per cup, which is recommended by conscience compared to the price sold in cafes for hundreds of yuan a cup.