How to correctly evaluate the aroma of coffee the evaluation of fine coffee

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Coffee is not only bitter, but also rich in sour taste to set off the sweetness of coffee, the aroma of coffee is dry after baking or grinding, and the wet aroma of coffee extract can stabilize people's mood and improve sensory sensitivity. The more you learn, the more you realize how shallow your knowledge is. I think the so-called growth is that you understand that life is not simple sweet or bitter, but also salty, sour, astringent and cold and warm self-aware taste.

At the present stage, people's consumption level is coming more and more, and the pursuit of quality life is becoming more and more petty bourgeoisie. Coffee, as a representative of petty bourgeoisie sentiment, is getting deeper and deeper into everyone's life. The most obvious phenomenon is that Chinese mainland is more and more open in Starbucks, and the price is higher than abroad. But many practitioners in the coffee industry chain do not approve of Starbucks coffee, thinking that it is not really drinking coffee.

How to effectively appreciate the overall flavor of coffee?

Grind coffee for dry aroma

Brewing coffee for dampness and fragrance

Enjoy the taste of coffee at the entrance

Enjoy the taste with the interaction of tongue and palate

Shut up and enjoy the sweet smell.

Chewing the breath and rewarding the rhyme

Taste evaluation

Let's first briefly introduce what is the smell of coffee in the coffee tasting.

Dry fragrance: the gas emitted when coffee beans are freshly ground into coffee powder. When the coffee bean is ground into powder, the fiber in the coffee breaks in the heat, causing the carbon dioxide in the coffee bean to escape. As the carbon dioxide escapes, some of the organic matter turns into gas at room temperature. These gases are mainly composed of esters, which is the essence of the aroma of dried coffee. Usually, dried incense smells like some flowers.

Coffee flower

Wet fragrance: the gas produced by the addition of water to coffee powder. When the coffee beans are ground into powder, after we smell the dried incense, the powder will come into contact with hot water, and the heat of the water will change the organic matter on the coffee powder fiber from liquid to gaseous state. These gases composed of macromolecular esters, aldehydes and ketones are the essence of the wet aroma of coffee. Usually the aromas of fruit and flowers will dominate.

Coffee fruit

Nose fragrance: a mixture of coffee and water vapor produced when tasting coffee. When the coffee is brewed, when we sip the coffee liquid, the coffee liquid is sprayed to the back of the jaw, the organic matter in the coffee liquid mixes with the air to become gaseous, and the gas dissolved in the coffee liquid now escapes. These water vapor mixtures, which are mostly composed of carbohydrate carbonyl compounds, are the essence of nose fragrance. Usually the nose smell is very close to the smell produced by the caramelization of natural sugars, such as candy, syrup, baked nuts, etc.

Coffee

Yuyun: when the coffee liquid is swallowed, when the air in the throat returns to the nasal cavity, some larger molecules of organic matter evaporate in the palate and return to the nasal cavity with the air. These water vapor mixtures form the aftertaste of coffee, which is weaker than dry, wet and nasal fragrance. It is usually associated with aromas like spices or chocolates.

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