You can't get the flavor of coffee? Teach you the taste of honey, nut and cocoa in coffee

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We taste coffee is easy to confuse flavor, taste, aroma these concepts, in fact, taste (taste), flavor (flavor) and aroma (aroma) three words are not accurately interchangeable, but to distinguish between the three is very simple.

1. What is taste?

Taste occurs in the mouth, and is the sensation of contact between the tongue and the mouth with food and drink. There are two sensory receptors on the tongue, one for taste, called taste buds, which are spread all over the tongue. Another receptor is used to feel the taste, mouth and tongue are full of free nerve endings, can feel the taste.

Taste is the perception of viscosity, temperature, burning, thickness, itching, touch and pain.

2. What is Aroma?

Aromas are tiny volatile molecules that drift into the air and are captured by the nasal passages. Odors can enter the body in two ways, one through the nostrils and one through the "posterior nasal cavity" at the back of the throat. Odors can awaken the cause of past memories.

3. What is Coffee Flavor?

Flavor is a combination of aroma, taste and taste, used to express the overall feeling we get from eating and drinking. Flavor is not equal to taste, taste only sweet, sour, bitter, salty and fresh five kinds, coffee bean bag bean label above will always write a lot of flavor, as for the flavor description of the flower, fruit, chocolate, citrus what are your nose feel.

In short:

Taste represents the feeling of the whole mouth (including tongue)

Aroma is a sensation brought about by smell in the nasal cavity

Flavor is a combination of taste and aroma.

When coffee beans are roasted to a lighter degree, highly volatile aroma substances are first stimulated, such as elegant floral and fruity sweetness, so floral and fruity flavors often coexist. Do not think that coffee must be bitter, in fact, delicious beans can drink obvious sweetness, especially nuts, cocoa and honey sweetness, are more common and popular coffee flavor ~

"Nutty."

such as almond, hazelnut, peanut, macadamia nut, etc.

ve had a Maracadura from La Belle Vista (a blend of Maragogype and Caturra), which combines the fullness of the former with the sweetness of the latter, with walnuts and dried almonds on a medium roast

"Honey."

Honey in coffee This is another unique flavor, although not as strong as cedar, almond or fresh cream, but only in the top coffee flavor, usually I can find honey flavor in Panama rose summer, honey treated Costa Rica, flower butterfly beans.

Cocoa flavor.

Dark chocolate, chocolate flavor: can associate with Nestle chocolate beans, Lindsay 90% cocoa dark chocolate, Dove smooth dark chocolate.

For example, I found chocolatey, balanced, nutty notes in Brazilian Red Bourbon and Colombia Cauca;

In addition to sweet, cocoa and nutty coffee flavors, some coffee beans also have some more magical flavors. For example, Mantenin in Toba Lake Forest Region in Indonesia often has an herbal flavor ~

Is yega simply represented by citrus wind? In fact, some yegas are more prone to lemon and floral aromas, while others show citrus flavors, and although the same yegas area, but different processing plants or cooperatives, the orientation may also be significantly different, yegas red cherry is very obvious berry aromas, while a few years ago a famous cooperative fog valley Idido is a strong floral aura + grapefruit aromas.

A cup of coffee, what flavor, and can not be simply summarized in the country of origin, for fine beans, to divide the origin of the best detailed to the production area and manor, because planting methods, post-processing will lead to taste differences.

Roasting can reveal different flavors of a bean to some extent, but this must be limited to what the aroma composition of the original bean is.

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