Coffee review

The more popular the coffee label, the easier it is for customers to understand.

Published: 2024-10-30 Author: World Gafei
Last Updated: 2024/10/30, When writing coffee labels, PSYFUN COFFEE LAB will not pursue the flavor of sending Zhang, but only lemon, peanuts and black sugar. Intuitive and simple word karma. They believe that too much description will allow consumers to imagine the fragrance too wide to convey the core message. In addition, the standard of coffee will also avoid things that are out of contact with in daily life and consume as much as possible.

When writing coffee labels, PSYFUN COFFEE LAB will not pursue the flavor of sending Zhang, but only lemon, peanuts and black sugar. Intuitive and simple word karma.

They believe that too much description will allow consumers to imagine the fragrance too wide to convey the core message.

In addition, the standard of coffee will also avoid things that are out of contact with in daily life, and consume as much as possible.

Familiar words to describe flavor; such as "Malty" or "Blackcurrant" occasionally seen in the coffee industry, which can be associated with flavor as soon as you hear it.

The percentage of consumers is relatively small.

In addition to describing the flavor in a language familiar to consumers, PSYFUN COFFEE LAB does not focus on good flavor narration because it is a boutique coffee.

In fact, coffee flavor is not only sour and sweet, but must be mixed with bitterness in order to form its complexity, that is, Complexity-- so that it can be used in the cup.

It was highly appraised in the test.

PSYFUN COFFEE LAB hopes that one day, not only the aroma of fruit or flowers will be regarded as the positive aroma of fine coffee, but when the coffee has aromas such as "cedar" Ceda, "Grassy" and so on, it can also be freely displayed.

Avoid flavor questions and describe them in detail to help you imagine

Whether it's a cup test conducted by colleagues after a large amount of baking, or a cup test conducted in a coffee producing area to explore raw beans, FELT uses professional cup testing language to communicate. The coffee bump is written after sorting out the common opinions of the internal cup test, and sometimes it is also used as a basis for understanding the feedback from the client, so it is used to express it with a specific flavor description.

If individual visitors to the store have questions about the flavor description on the coffee label, they will use a general way to explain, for example, that "Clove" or "StarAnise" is collectively referred to as spices.

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