How to improve our ability to taste the flavor of coffee through training?

Coffee is like coffee, like wine, it has a wide taste and taste. This is also why our coffee product management ability can also be operated in the same practical and training ways as serving wine, so as to further develop our sensory ability and understand the products we are selling. However, how do we improve our coffee product evaluation ability through training? Here are some small doors that can help.

# open up your flavor

Try some new flavor food every day, depending on the range of food you have tasted. For example, if you haven't eaten guava, blackcurrant or sugar, you will have a good sense of the taste of these foods in your coffee. The taste of fruits and sugars is the most common feature of single coffee, so you can taste more fruits you have never eaten before.

# go to taste it intentionally

Unlike the usual way of eating food in a single way, every time we taste food or food. You can spend 15 seconds focusing on the flavor of the food, and then notice how the food shows up in your taste and how it tastes awkward. Is the sour you feel sharp or soft? Does the food make you feel sweet, sour or bitter? When you finish eating, how does the taste fade from your taste?

Taste and taste of food are not limited to tasting fruit; try a small amount of sugar or dessert of different types; try to cook more food in vinegar, and so on. These flavors are likely to be found in the coffee product review process, so picking up these flavors will help you to perceive the taste of coffee more easily.

# Standard Taste

Will the cup test only apply to the cup test that makes coffee? Of course not. You can summon a group of coffee lovers in your coffee shop or studio for a "fruit cup test". In a cup, you can use squeezed fruit juice and clearly feel the acidity in the fruit at the same time, or choose to use dilute sugar for a simple taste blind session.

Fruits can be divided into citrus, nut, drupe and so on. First perceive different fruits in the same category, and then improve the quality to mix different fruits in the same category to see if you can clearly distinguish the taste of different fruits after tasting.

# go to the area to distinguish

It is intended to divide the western regions with different tastes into different characteristics. The scores of WBC or WBrC can really help you break down and restructure your taste system. For example, when we buy a cup of coffee, we often focus on some specific flavor elements and ignore others.

When you focus on determining the mellow thickness and floor of the coffee, it will be a bit difficult to distinguish the taste of the coffee at the same time. If you want to be more effective in distinguishing coffee, you need to focus on a specific point. Like the cup test score, a clear framework helps me to evaluate the taste of coffee.

Sometimes, in a cup, judge sweetness, taste and balance before feeling other features of coffee, so that you will not be overwhelmed by the complexity of a cup of coffee.

Everyone actually has their own way of evaluation, so by bragging about how they do it with others, you may find new ways of thinking to help you appreciate it better. Once you can more easily taste the different characteristics of coffee, you can begin to apply this knowledge to the work of selling coffee. However, most of the customers may not have gone through the same process, and they are very sure to show the flavor of the coffee you describe. But we can usually start with the taste of fruit, which helps to form a small range of taste ideas.

So hand-made Japanese Essex coffee can be described as having purple berries, like blackcurrants and rich creamy taste. Focusing on the most prominent features-hints of fruits, oranges, flowers and other flavors-does not confuse customers, but makes it easier for people to identify and enjoy them.