How did you get the bad flavor in the coffee? Why does coffee taste spicy?

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60% of a good cup of coffee depends on the quality of raw beans. As a coffee practitioner, we should open up the pattern and learn more about the whole link of "From Seed To Cup" as much as possible. This is helpful to the link you are engaged in. After all, bakers bake according to beans, while baristas brew through beans and baking ideas. We know that scientists have extracted thousands of aromatic substances from raw coffee beans, and different coffees have different flavors and aromas. So what are the reasons that determine the difference in coffee?

There are about four kinds of defective beans in coffee:

Over-fermented beans: spicy, astringent, sour and bitter.

Black beans: smelly and bitter.

Worm-eaten beans: smelly feet, rotting corpses.

Moldy beans: mildew, rot, bitterness.

Chemical flavor: rubber, latex balloon, gasoline, medicine, alkali, bitterness,

Paper flavor: synthetic plastic flavor, broth flavor, animal flavor, moldy soil flavor, rotten moist flavor, wood flavor, paper flavor, cardboard box flavor, obsolete flavor

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