[Taste] and [Texture]_The most often overlooked key elements of coffee

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We often use smell and taste to judge the aroma and sweetness of coffee, as the main basis for judging whether a cup of coffee tastes good and mellow, but in fact we often ignore the influence of "body" on a cup of coffee, that is, the sense of touch other than taste and smell. If you open a packet of biscuits today, but the moment you bite it is the taste of Microsoft, you will definitely want to spit it out reflexively, because it is not made by Chambers, because it probably means that the packet of biscuits has long been damp and bad.

When we get back to coffee, we don't think it's bad when we drink coffee as thin as water, but at the same aroma intensity, we usually prefer full-bodied, smooth, thick coffee, like a latte with dense milk bubbles. it's always more pleasant than Ole with pure milk.

The happiness brought by the thick smoothness and sweetness of the package has always been an irresistible instinct for human beings. after all, living in a pristine wild environment, the smoothness of fat and the sweetness of carbohydrates represent precious sources of calories. even now that we no longer need to hunt in the wild, the memory written in our genes still dominates our preferences.

Hot milk sent to the right temperature, in addition to dissolving lactose to increase sweetness, the most important thing is the dense foam after mixed air, which can make the whole latte smooth, thick but fluffy, making one mouthful after another. It greatly increases our overall experience of coffee, and this is the important "texture" provided by touch, plus "aroma" and "taste". Is a complete flavor experience.

What about black coffee? How to practice judging the difference in taste of black coffee without milk?

First of all, we can know what words can help us to describe the taste, light, refreshing, smooth, rough, covered, soup-like, silk-like, dry, exciting … We can use more common things in life to help us describe it more specifically, and it helps us to distinguish and remember different degrees of taste differences in the process of deciding which adjective to use to express coffee.

And usually when eating, you can eat more slowly, so that you can feel the movement and stirring of the food in your mouth, whether it is hard, crisp, soft or sticky. Huh? Going back to liquid drinks such as coffee, it may not be so easy to boil different tastes with the same bean, so it may be easier to buy ready-made drinks. You can buy whole milk, low-fat milk, skim milk to taste, might as well let the milk stay in the mouth a little longer, and use your tongue to stir, feel the difference in viscosity and smoothness under different fats.

If you don't like milk, you can consider going to the milk tea shop to order whole sugar, semi-sugar and sugar-free Iced Black Tea. You can clearly feel the lubrication, weight and decoration that sweetness can bring in the beverage. You will find that in addition to the weight difference in taste, sweetness will also greatly affect your evaluation of flavor, sugar-free black tea will usually appear more bitter and astringent. The friction caused by lack of sugar tends to make you feel that the flavor and aftertaste seem to be a little shorter. Usually after drinking something more full-bodied, it will make people go back. No. Go! This is why some people increasingly prefer a deeper degree of baking, because a deeper degree of baking usually gives us more fullness, roundness and layers of flavor and taste, as long as you extract it correctly, it can provide more generous returns.

In the commercial market dominated by coffee in northern Europe and North America, aroma and acid value have always been valued, but this does not mean that the performance of taste and texture does not need to be paid attention to. On the contrary, in today's increasingly developed and popular post-processing technology, there will be more and more coffee beans with characteristic aroma, and the key to the final victory and high score will be whether the taste and texture are good or not. Is the sweetness under the unrestrained fruit aroma supportive? Is there a delicate taste to balance after a strong floral fragrance? There is no delicate stack of flowers, and it even makes people feel that the more they drink, the more they look like toilet fragrance.

The article is reproduced from: Burning Mujia Studio

Photo Source: Internet