How to taste the different flavors and tastes of a cup of hand-made coffee?

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With the rise of the third wave of boutique coffee culture in recent years, more and more people love "single coffee". The so-called "single coffee" refers to the coffee beans processed from the coffee fruit from a single producing area, not by excessive baking, but by a shallow baking method, showing the most authentic local taste of the coffee fruit (coffee cherry).

The brewing method of hand-brewed coffee (pour over) was invented by a German housewife Bentz Melitta, and it has flourished all over the world over the years with the rise of the concept of "single coffee". The editor selfishly thinks that hand-brewed coffee is the best way to show the original style of individual coffee. Its cooking method is simple, but it can directly set off the most primitive flavor of coffee beans.

We have introduced a lot about the brewing skills of hand-made coffee before. today, let's talk about tasting it. How can a good cup of hand-brewed coffee taste its different flavor and taste?

Grind fresh coffee beans and smell the dry aroma of coffee powder first.

Smell the wet aroma of brewed coffee after brewing.

Take a sip of brewed coffee without sugar and milk to feel the taste in the mouth

Gently slide back and forth with your tongue to experience the taste and texture of coffee.

Then close your mouth and breathe through your nose to feel the mellow aftertaste of the coffee.

How to taste the color and aroma of hand-brewed coffee?

Fragrance

Aroma is not only the life of coffee quality, but also the best expression of coffee production and roasting technology, as well as the climate, elevation, variety, refined treatment, harvest, storage, and whether the roasting technology of the consuming country is appropriate. The aroma of coffee was proved to be composed of acid, ethanol, aldehyde, ketone, vinegar, sulfur compound, phenol, nitrogen compound and nearly hundreds of volatile components by gas chromatography. Generally speaking, fat, protein and sugars are important sources of aroma, while lipids blend with the sour and bitter of coffee to form a smooth taste. Therefore, the disappearance of fragrance means that the quality is getting worse, and the relationship between aroma and quality is very close.

Bitter taste

The basic taste of coffee is the strength of bitterness and the texture of bitterness. Raw beans contain only a very small amount of bitterness, followed by sugar, part of starch, caramelization and carbonization of fiber, resulting in the most symbolic bitterness of coffee. Caffeine, one of the bitter components, is also an important substance showing the pharmacological characteristics of coffee, and its content varies according to its type, refining and roasting degree.

Generally speaking, coffee with strong sour taste will have a weak bitter taste, while coffee with bitter taste as the main body is prone to lack of sour taste, so the proportion of sour taste and bitter taste gives room for the development of coffee taste. The bitter taste mainly depends on the baking time, the strength of firepower and the appropriateness of firepower.

Mellow and sweet

Generally speaking, we use strong alcohol to show the round, mellow and strong taste of coffee. The unique sweetness of high-quality coffee is related to the bitter taste, so the refreshing taste must have a sweet taste. In the baking process, sucrose and glucose and other carbohydrate products, in the process of baking and follicles, if the heat treatment is excessive, the sweetness is easily lost.

Other items that should be evaluated:

Clean-coffee is not rustic, not wild, and has no flaws and dazzling features.

Balance-features that are complex and interesting enough, but none that stand out.

Texture, taste-texture refers to the thick and slippery touch of coffee in the mouth, which is proportional to the amount of colloid suspension in the coffee. As the whole mouth will feel the texture, we use "rich", "mellow" to describe the thick coffee, otherwise use "thin". Thin coffee tastes like wine or lemonade, while rich coffee tastes like full-fat fresh milk or syrup.

Complexity-refers to the different levels of characteristics that coexist in the same cup of coffee, high complexity, indicating that you can feel a wide variety of sensory stimuli; it is important to note that these feelings include the aftertaste and are not necessarily limited to the present feeling when drinking.

Depth-this is a more subjective adjective that refers to resonance and appeal beyond sensory stimulation, which may be caused by meticulous feelings or complex interactions between different senses.

In fact, the editor thinks that drinking coffee, swallowing it down the throat and waiting for the bitter aftertaste is one way, but it is actually more likely to be another life proposal for savoring life. Are you tired from work? Slow down and have a cup of hand-made coffee and relax!

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