How to describe Coffee Flavor the flavor characteristics of coffee

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Do you have the impression that every time you go to a coffee shop, when you order a cup of coffee, or pick a bag of fine coffee beans, the boss will dance and dance and talk about a lot of professional terms describing the flavor and taste of coffee, which often sounds beautiful and dreamy, but it is difficult to understand these descriptions of coffee? Here are some coffee adjectives commonly used by coffee people, and some personal experience and understanding of these adjectives, I believe that those who want to enter the coffee world can understand more easily or tell others how wonderful coffee is.

When describing coffee, we mainly describe it from five aspects: taste, taste, aroma, flavor and cleanliness. What adjectives do these five dimensions contain?

Taste-Feel the weight and feel of coffee in your mouth and tongue

Size: Light? mellow?

Also known as Body, refers to the thickness and weight of coffee felt on your tongue. When coffee rests on your tongue, do you feel its weight and thickness is light or mellow?

Touch: Smooth? Feeling astringent?

The way coffee glides through your tongue and mouth

Smoothness: Feel the weight of coffee flowing silky down your tongue and down your throat. Imagine you're drinking a cup of hot chocolate, which usually tastes very smooth. Smoothness is often synonymous with mellow, and fatty coffee often has this feeling.

--astringent feeling: the mouth feels dry, the oral mucosa has a wrinkled feeling. Loses the lubricating effect of saliva and produces a feeling caused by convergence. In the wine world, astringency is not necessarily bad, good astringency can set off the three-dimensional sense of wine, but in the coffee world, this is a bad taste to avoid as much as possible.

Taste-sweet and sour taste buds on the tongue

Acid: sweet acid? Dead acid?

Is it a fruity, sweet, sour flavor or is it just a dead acid that makes people's faces itch?

sweet

bitter

Further words to modify taste:

Round: The overall taste is balanced, very smooth, and does not make people feel irritated by acidity.

Sharp: usually refers to acidity is obvious, stimulating, cross-Zhang point description is the kind of feeling that makes people facial nerve disorder.

Brightness: usually by acidity to set off, so that a certain flavor of coffee in the mouth especially fresh and clear.

Aroma-Volatile smell before drinking

Often heard descriptions such as fruity, creamy, floral…etc., are divided into:

Dry aroma: coffee beans ground, wafting into the air attractive aroma

Humid aroma: the aroma smelled after brewing and before drinking.

Flavor-The amazing aroma you feel when you drink coffee

The difference between flavor and aroma is that flavor refers to the aroma stored in the coffee oil catalyzed by the liquid after the entrance, and then enters the nasal cavity, and then smells the aroma, which is also the most charming place of coffee. Flowers, oranges, berries, nuts, caramel, chocolate, etc. are often heard. For memory and communication, people try to use these smells to make connections.

Cleanliness-

Simply put, there is no smell, miscellaneous taste, not a coffee taste.

Other-

Empty: empty, no content, drink down to the middle of what taste

Balance: The overall feeling, taste, aroma, flavor, whether balanced, there is no one feeling particularly strong.

Coffee is God's treasure house of aromas on earth. Front Street Coffee will use a smell bottle to train its sense of smell on a daily basis, and a similar smell bottle will be used to train it during cup testing to remember the flavor.