"Coffee label" makes the flavor simple and interesting and easy to read.

Every time they go to a bakery or coffee shop to buy coffee beans, consumers often find the coffee they want by checking the coffee information on the bags.

If the bump or taste record on the bag is too complicated and lengthy, it will always cause people to find out the key points of information, and it will not be able to tell the taste. In the eyes of the general public who are not familiar with cup testing, it is even more important.

Therefore, in order to show the meaning of baked beans, at the same time, it is recommended that consumers should first find out the most distinctive flavor of each type of coffee and write a quality control record that everyone can understand.

The intensity of the basic refined cup or text is familiar to consumers "with an emphasis on sour sweetness. Taste, description, the following column

➊ sour organic acid reaction produces a low molecular weight compound # 39; that can cause people to drink coffee or suffer from sour taste. However, there is no record of "sour taste" on the coffee label, just as the sour taste of "fruit", "citrus" and "grapefruit" are all different. when writing about coffee bumps, you will usually think about which fruit the sour taste of the coffee is similar to, and write down the name of the fruit.

❷ sweetness: sweetness is produced by the reaction of sugars coated in raw beans during the baking process. In coffee labels, "r-caramel" refers to a bitter sweet taste; "Brown Sugar" is a sweeter taste than caramel; "vanilla" is often used to describe a sweet taste with a floral flavor & # 39; as for those with sweet flavor, they use "Toast" to express it.

❸ bitterness: when you can feel fragrance and bitterness at the same time, generally use "dark chocolate" or "no kernels" rice will not have a bitter taste when eating almond peel accidentally. Being so good should help to understand.

If the bitter taste is a little sour, it may be expressed as "peanut J".