For the most popular people, people who need a cup of coffee is good coffee. How do you define it?

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For the most popular people need a cup of coffee this part I like the traditional Brazilian grading system, in addition to the defect classification, the cup test rating is divided into the first level: Strictly Soft extremely gentle / second: Soft gentle / third: Softish softer / fourth: Hard is not palatable / fifth: Rio Rio iodine choking good coffee the first thing to do is not to hinder the mouth of the flaw Monotonous bitterness (the heavy baking school pays great attention to the analysis of bitterness, good bitterness such as bitter sweetness, bitter incense is what they pursue, and monotonous bitterness should be avoided), astringent taste (picking out a handful of dead beans after baking will have a clear feeling) bitumen (below, just baking I picked a most extreme thinking, usually this kind of beans are stuck in the baking machine, become carbon) grass flavor (shallow baking is often found Accompanied by astringent taste and hemp), there is acerbic acid that closes people's eyes (many shallow baking genres are all kinds of acerbic beans). High-quality producing areas (not necessarily rare varieties or ultra-high altitude or bean size), appropriate baking degree selection, before and after two hand selections (now many boutique beans have hired people in the producing areas to carry out hand selection, that level of beans can save the raw beans hand selection Basically all the defects are less than 1%) it is a good guarantee for a smooth cup of coffee.

For more pursuing friends who need an interesting cup of coffee, enthusiasts in the world are usually a master. Beans from different producing areas and treatments will take you into different worlds. Excitement and the ever-changing world of coffee, from the citrus jasmine-scented Yega snow coffee to the herbal, woody mantenin. Sun treatment, wild enzyme taste, and so on. In this part, I do not recommend drinking a lot of expensive beans, interesting variety is the king. Getting beans at reasonable prices can also be skillful. The way Japanese baker Taguchi plays is to buy beans that are ranked but last in COE (the authoritative award of origin selection, whose winning lots will be auctioned online). The premium is very low, but the quality is very high. I prefer to have a good relationship with several landowners (landing deep ploughing in the producing area, perennial staff looking for beans in the producing area, and close relationship with the manor) and then select the non-competitive lots of beans in the COE award-winning manor. With an average of 5 to 10 sticks, you can choose one with good quality and low price to do.

The last point of tasting is Huigan. The so-called Huigan refers to the aftertaste of coffee in the mouth and throat. After drinking the coffee, there will always be a taste back from the throat, some of the aftertaste is very long and clear, some are very short and very vague. We say that a longer and clearer aftertaste is good, and the quality of raw coffee beans is higher.

The origin of individual coffee has different flavors, which is the charm that enables the coffee to develop continuously. Coffee from different producing areas has different flavors, making the coffee all over the world a big garden with rich taste.

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