Taste exercise | how to identify the flavor of a single bean corresponding to the smell bottle

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[preface]

When we measure the cup meter, we write a description of the flavor, such as the technical terms of [coffee flower] [citric acid] [citric acid] and so on. Some friends will wonder why they can write so many words. In fact, the secret is to smell the incense bottle, which literally is a bottle that emits fragrance, and it is not far from understanding it in this way. So why is it necessary for such a bottle to exist? What does it have to do with coffee?

Fragrance bottle is a systematic classification of aroma to reconcile chemical oils to show different odors, correct their own coffee smell, and help remember specific odors. The ancestor of the incense bottle is said to collect all kinds of different materials, directly take certain plants and food and put them in glass bottles respectively, and then open the bottles to smell incense when it is time for training. Fresh materials that have not been specially preserved will also rot and stink quite fast, so there are chemical oil smell bottles that can now be preserved for more than five years.

At present, there are two major scent bottles on the market, one is the 36-flavor Le Nez du Cafe (coffee nose) made by French EditionJean Lenoir, and the other is the 100flavor Coffee Flavor Map (coffee flavor map) produced by Scentone in South Korea this year. The current SCAA certification courses use 36 flavors, in addition to allowing you to remember specific flavors, his four categories also tell you what different flavors coffee will have in the roasting process, which can provide complete coffee knowledge training, how many categories are there?

One, Enzymatic (enzymatic group)

(fruit): lemon Lemon, apple Apple, apricot Apricot

(vegetables): potato Potato, cucumber Cucumber, pea GardenPeas

(nectar): coffee flower Coffee Blossom, perfume rose TeaRose, honey Honeyed

Second, Sugar Browning (caramel group)

(four nuts): roasted almond Roasted Almonds, roasted peanut RoastedPeanuts, roasted hazelnut Roaster Hazelnuts, walnut Walnuts

(three desserts): caramel Caramel, dark chocolate BlackChocolate, vanilla Vanilla

(two meals): toast Toast, fresh butter Freshbutter

Third, Dry Distillation (dry distillation group)

(seasoning): pepper Pepper, vanilla seed CorianderSeed, clove Clove-like

(beverage raw materials): blackcurrant Black Currant-like, maple syrup MapleSyrup, malt Malt

(herbal processing): roasted coffee Roasted Coffee, cut tobacco PipeTobacco, Chinese fir Cedar

Fourth, Aromatic Taint (defect group)

(wet and fishy): soil Eathy, straw Straw, medicinal Medicinal

(dry stimulation): rubber Rubber, leather Leather, smoke Smoke

(pleasant fragrance): coffee pulp Coffee Pulp, fragrant rice BasmaticRice, roast beef Cooked Beaf

The daily sense of taste and smell can be trained by eating more fruit and smelling the aroma of fruit. if you want to train the sense of taste more deeply, by smelling the fragrance bottle and freshly ground coffee powder, the dry fragrance, the wet fragrance and the flavor contrast smell too much, and you will also get dizzy. you can smell the lid first, then smell the oil, swing left and right to let the nasal cavity fully feel the smell, contrast the smell, this can deepen the discrimination, however, no matter which kind of smell bottle Hard practice is bound to improve the ability of olfactory discrimination.

After we understand the classification of 36 fragrance bottles, how can they be applied to taste? Let's take a few individual beans as an example:

Dominated by the fragrance of flowers and fruits: the flowers are round and soft and comfortable; the aromas of fruits are fresh, lively and exhilarating, reminiscent of tropical fruits such as oranges and peaches.

[Qianjie Flower Butterfly]

Flavor: citrus, jasmine, peach, grape, caramel, honey, alpine black tea with charming aroma

[Sidamo Sakuran]

Flavor: passion fruit, fermented wine, strawberry, jackfruit

[sun Yega Red Cherry]

Flavor: strawberry, Bolin, sucrose

[Kenya Sun Bourbon Haniya]

Dry aroma with sun fermentation, dried fruit and vanilla, caramel, comprehensive fruit, solid juice, finish with berries, strong jackfruit, coffee flowers.

Dominated by caramelization and dry distillation flavor:

[Golden Manning]

Flavor: quality herbs, cloves, pine aromas, caramel, cream, nuts, dark chocolate

[Jamaica Blue Mountains]

Flavor: chocolate, nuts, cream, brown sugar. Sweet, sour and bitter taste balanced, moderate soft acidity, light fruit aroma.

[Huaguo Mountain, Yunnan]

Flavor: melon and fruit, nuts, milk chocolate, cream, herbs, brown sugar, honey

Excellent beans can correspond to a certain type of scent bottle. If you don't have a scent bottle at home, you can actually try more fruits and flowers. With continuous practice, it will be easier to identify different flavors. I hope to help you all.