How to taste the taste of coffee? what is the sour and bitter smell of coffee?

How to taste coffee

sour

In fact, most coffee contains acid ingredients, such as common coffee, we say that Colombia will have a "bright sour", some African coffee will have fruit sour and so on. The wonderful acidity is the reason why certain coffees are highly regarded and evaluated. The sour smell brings more rich connotation to sour taste, and some slightly irritating smells can refresh the mind. Of course, sourness will be more or less affected by the quality and variety of green beans. In terms of varieties, coffee grown in the upland will be more sour than coffee grown in the lowlands, and beans newly harvested will be more sour than beans that have been harvested for a while. Freshly harvested beans will taste better if they are properly heated to produce a moderate sourness.

bitter taste

Bitterness is a characteristic of deep-baked beans, like sourness, which some people may not like, so they choose to add sugar or milk to dilute their intensity. But if you haven't really tasted the original bitterness, it's hard to really understand a cup of coffee. To know that raw beans contain only a very small amount of bitter ingredients, followed by roasting caused by sugar, part of the starch, fiber caramelization and charring, only to produce coffee's most symbolic bitter taste. Generally speaking, the sour coffee, bitter will be weak, and bitter coffee as the main body, sour is more likely to appear insufficient, so the proportion of sour, bitter coffee to the taste of the development space.

fragrance

Aroma is the life of coffee quality, but also the best performance of coffee production process and roasting technology, production climate, elevation, variety, harvest, storage and roasting technology is appropriate, etc., are about coffee aroma conditions. Generally speaking, coffee beans need to be peeled on the day of picking, then fermented, washed and dried, so that coffee beans can maintain the purest original mellow aroma and taste. The aroma of coffee comes from the "fat" of coffee, which is the product of carbonation of sugar and other carbohydrates contained in coffee. Aroma and quality are closely related, and the disappearance of aroma often means poor quality.