Analysis on the aroma of coffee how to describe the aroma of coffee

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The aroma of coffee comes from coffee roasting

The aroma and taste of coffee are produced after roasting. In the process of baking, the moisture of raw coffee beans is slowly released, the weight is reduced, the color deepens, the volume expands, and the aromatic oil is slowly released. In addition, a large amount of chlorogenic acid originally contained in raw beans will gradually disappear with the baking process, releasing good-smelling fruit acid, and its taste varies with the baking time. In the following picture, you can see the change in the shape of coffee beans during roasting.

We will elaborate on the details of roasting later. What you must know is that the special flavor of coffee is roasted, which is related to how to choose good coffee beans.

1. Flavor: the aroma, acidity and mellowness of a cup of coffee. Wait for the overall impression.

Second, Aroma (aroma): the taste of coffee after blending, describing the aroma of coffee including caramel, fruit, flower, full-bodied, spicy. Wait.

3. Bitter (bitter taste): one of the four tastes of coffee

4. Body (consistency): Body is also translated as mellow, but this translation is not accurate. It refers to the feeling of the thick and thick texture of the coffee after the entrance, and the tactile impression of the weight and quality of the coffee on the tongue. The consistency is described from the light as light as water, to the medium consistency of the thick soup and to the ultra-high fat like syrup.

Fifth, Acidity (acidity): refers to the taste distributed on the back of the tongue, which is not quite the same as citric acid, which makes people keep secreting saliva. The acidity of coffee is fresh, bright and bright. Arabica coffee beans at high altitude usually have acidity characteristics, while low altitude robusta beans lack this characteristic.

6. Sweet: describe the taste of coffee, which is even and delicious, flawless, perfectly coordinated and endless aftertaste. High-quality coffee usually exudes a sweet-to-sweet flavor.

7. Strong: describes the strong flavor of deep-roasted coffee beans, not coffee beans that contain a lot of caffeine. In fact, light canned coffee is high in caffeine because it contains a lot of robusta beans.

8. Tangy: describes coffee with a strong sour taste, with a strong sour taste between fruit acid and wine acid. Costa Rican coffee, which grows in the highlands, often has a pungent flavor.

9. Briny (salty taste): coffee beans will produce salty taste if they are overheated or because they are rich in minerals.

10. Winy (wine taste): it is similar to the comprehensive feeling of slightly alcoholic smell, good sour taste of water and even mellowness.