What do you mean by the dry and wet fragrance in the coffee? How to taste the aroma of coffee

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Dry aroma: the aroma of coffee powder ground into powder

Wet fragrance: refers to the aroma of coffee powder when hot water is added

The above are all changes without adding any cooking variables and simply smelling aroma.

Some flavors are obvious when they are dry, but when hot water is added, they will show different flavors. Some aromas may come out or become obvious, but relatively some flavors will become weaker.

The main components of dried incense are lipids. At room temperature, it is emitted by carbon dioxide emissions. The most direct embodiment of the aroma characteristics of the coffee under this roasting degree.

Wet fragrance, because the coffee powder came into contact with hot water. Some organic compounds are converted from liquids to gases, and the main components of these gases are different from the aroma components of dried incense.

Dry fragrance: put freshly ground coffee powder close to your mouth and nose, and you will feel the dry aroma of different coffees from different coffee producing areas. For example, in Latin American coffee, you will smell something similar to nuts and dark chocolate, while coffee in Africa has more floral and fruit flavors.

Wet fragrance: pour the coffee into the cup, close your eyes and slowly smell its wet fragrance. You may smell nutty, chocolate, fruity or floral aromas.

Another major misunderstanding of human beings when tasting food is that the tongue cannot actually distinguish the smell, and only when the aroma of the food enters the nasal cavity can you fully perceive the taste of the food.

Inferior quality: industrial flavor, rotten smell, earthy smell, etc.

Quality: the aroma of coffee contains rich aromas such as wine, flowers, fruit and so on. Whether it is the dry aroma of coffee powder or the wet fragrance after brewing, it will bring you the enjoyment of smell.

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