Coffee Xiaobai starts from the practice of smelling the fragrance bottle, smelling incense is an important part of cup testing. Aroma judgment of coffee.

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Aroma and flavor descriptor

Coffee offers a complex mix of different flavors, creating a range of sensory experiences. The sensory characteristics of a cup of coffee vary according to many factors: the type and mixing of coffee beans; geographical sources; roasting methods; and preparation methods. These changes will affect the overall sensory experience gained from a cup of coffee during coffee preparation and consumption.

Sensory experts describe specific aroma and flavor characteristics to distinguish between different types of coffee and barbecue. Aroma and taste are the most important factors that determine coffee preference. Coffee aroma descriptors include floral, nutty, smoked, and aroma, while taste descriptors include acidity, bitterness, sweetness, saltiness and sour taste.

Multi-sensory interaction

The preparation and consumption of coffee provides a complex multi-sensory experience produced by a combination of vision, smell, taste and touch. The experience is also affected by temperature and consumption environment.

What is the use of smelling incense bottles?

Used for baking beans

In the search for beans from the place of origin, perhaps we have little chance to experiment with baking, relying on the experience of raw beans to choose. Once the transition to the primary stage, will pay attention to whether the taste spectrum is broad, rich flavor, when your sense of smell plays a key role, because the sense of smell will pull out the relevant sense of taste. For example, if you smell berries and caramel, there must be something in the cup, and what it smells like is clear, while standard baking is sometimes incomplete.

We all know that there are many flavors in the aroma of coffee molecules that begin to degrade, polymerize and volatilize during the Mena reaction, so we always sample and adjust the roasting by our senses, vision and smell. The aroma of coffee also reveals many secrets, and the sense of smell is particularly important at this time. Baking is indispensable.

Used for product cup testing and quality control

The cup test guides the baking and adjustment! The baked beans may not meet the production standards. The outstanding cup tests why the flavor is gone, why the aroma is so weak, the taste in the cup is not satisfactory, and the charming flower and fruit aromas no longer exist. At this time you will start the memory bank, which is supposed to start the memory bank, what is supposed to be in it, what kind of baking expression you want to do, depends on your olfactory memory. Sometimes you feel something you are familiar with, but you can't say it. Does it bother you very much? If you open the memory of smell and combine it at this time, is it a lot easier?

Really not sure, directly take out the treasure of the town, domineering put on the table, the so-called "forced grid" instantly high, proudly say the answer! For example, when you smell durian, if you have eaten it, the taste will turn on. Because the sense of smell is enough to drive the memory of taste! And taste can also be driven by taste. What kind of baking expression you want to do depends on your memory and the message expressed in the cup. Because smell and taste are interactive! 100 taste is extensive and rich in sense of smell, practical, needless to say.

Reach all senses

The complete sensory experience covers the period from preparation to consumption. First of all, it is the aroma of coffee experienced when opening the container, as well as the visual cues seen when preparing coffee, including the color of coffee and the presence of Krima or coffee foam. It can be said that the sensory experience of enjoying a cup of coffee can even begin when you enter a coffee shop and hear the sound of the machine, because studies have shown that sound plays a vital role in the daily interaction between customers and the product, often affecting their cognitive process, mood and behavior.

Finally, the aroma and taste of coffee contribute to the consumer experience. Adding milk or sugar to a cup of coffee not only changes the flavor, but also affects the aroma. Studies have shown that when coffee is added, the aroma level decreases. The researchers also suggest that low fat, homogeneous milk and correspondingly smaller fat balls can induce stronger coffee-related flavors and aromas than whole milk.

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