The method of drinking coffee with single coffee knowledge

Among all the coffee-making methods, brewing coffee is the best way to reflect the original taste of coffee, and it requires relatively high technology, time, water and other related factors when making it, and for such a carefully made cup of coffee, how can we better taste the bitter, bitter, salty and other flavors?

If you are tasting a cup of filtered coffee, please determine two points before tasting:

First, what is the quality of coffee beans? Because raw beans account for 60% of the factors that affect the taste of coffee, they play a decisive role. If the quality of raw beans is not guaranteed, all the efforts of the following processes will not be able to save a good cup of coffee.

Is it a boutique bean or a regular bean? Is it the real thing or is it? Is the quality stable or not? If you are drinking coffee in a coffee shop, please ask the coffee shop owner for information. Some bosses may not tell you the truth, but don't worry, you can still know what kind of beans you drink in the following steps.

Second, what is the quality of coffee beans?

One of the things I'm talking about here is how skilled coffee roasters are. Baking technology is one of the most difficult technical factors that affect the taste of coffee. There is no excellent roaster drinking technology, everything is empty talk.

The second is the freshness of coffee beans. Freshness is the life water of a good cup of coffee. Coffee is the freshest in a week, and after a month, the beans will probably only taste bitter and strange. So now there are many stores in Japan to learn their own baking, so one is to reduce the yield, more importantly, it ensures the freshness of coffee beans.

The above points must be possessed at the same time, then there can be a sufficient basis for coffee tasting, and the lack of any one link will make the coffee tasting meaningless. Just like "A skillful wife cannot cook a meal without rice", even a famous chef cannot cook delicious food without fresh and high-quality materials, especially coffee.

Under the above conditions, our taste can begin.

First of all, coffee will give off aroma when it is ground into powder, which is called "fragrance" in the profession, which is different from the "aroma" emitted in the coffee liquid. This is also a way to judge the quality and freshness of coffee beans.

Observe the foam of the coffee as it is brewed. Fresh coffee bean foam is both rich and delicate, and will soon expand a lot. But if there are not enough fresh beans, the foam will be very small and inflated very little.

Before tasting coffee, make sure that there is no strong irritating taste in the mouth. Drinking a little ice water can better stimulate the taste buds and make the cell perception more obvious.

Before drinking coffee, use your nose to feel his aroma, that is, aroma. Aroma is the soul of coffee. Coffee without aroma has lost half its value. The aromas of general coffee are floral, fruity, dried fruit, grass, earthy and so on. For example, Kenya has a fresh and strong fruit aroma, and the rich earthy aroma is the most important feature of Mantenin.

Then take a sip: at this time, the tip of the tongue will feel acidity, as long as the high-quality Arabica coffee has acidity, only in the difference in strength, such as Kenya is strong acid, Mantenin weak almost none, and most Central and South American coffee acidity is not particularly strong but very lively and bright.

Go on, have a bite. Note that in order to taste the coffee, the way you drink it is also different from that of other drinks. Suck hard and make full contact with the tongue like chewing after inhaling it. In the process, you will feel the bitterness begin to invade the tongue. Do not reject coffee because of its bitterness. The charm of coffee lies in its bitter taste, which is a kind of bitterness that people can readily accept. It serves as the basic taste of coffee and determines the overall taste of a cup of coffee by blending with sour taste. When you feel the bitter taste, you will also feel the overall mellowness of the coffee, through the irritation of the coffee taste to the tongue. High-alcohol Kenya always gives people a full-bodied and strong taste, while medium-to-low-alcohol Central American coffee is soft and light, and Mantenin's high alcohol is reminiscent of thick syrup.

After a few more sips, you will feel that the aroma has been loaded down to the nasal cavity, and the whole aroma forms a circulatory system. And this is that as long as the tongue is chewed gently, there will be a continuous gush of sweetness. This is Huigan. The richer Hui Gan is, the richer the overall taste of coffee will be.

Finally, when the whole cup of coffee is finished, please don't rush to drink water, knowing that drinking water is a great waste for people who like coffee. Because after drinking, there is still a long aftertaste worthy of our aftertaste, good coffee, aftertaste is also pure fragrance sweet, that kind of good feeling will not be like after drinking juice and other drinks have any uncomfortable feeling, will only leave people lingering aftertaste. If the aroma is the soul of coffee, then the afterrhyme is the decisive factor of coffee vitality. The longer the rhyme, the stronger the vitality of coffee. At the same time, wipe the inside of your lips and gums with the tip of your tongue, and you will feel slippery and sticky because the lipids and proteins in the coffee are at work.

Therefore, a cup of coffee, in our aroma, acidity, bitterness, sweetness, mellow, aftertaste and other all-round strict "examination" process can fully show their talent, which shows how important our appreciation ability is. Bole Xiangma, get a good horse, Ma Xi, Bole is also happy. The happiness of tasting delicious coffee is the happiness of people and coffee.