Coffee Smell Bottle 36 Flavor Details_What are the coffee nose flavor categories?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Coffee smell bottle 36 Flavor details

Four regions of flavor classification

Enzyme reaction:

two。 Potato-fragrance group: soil, sulfur

3. Pea-fragrance group: vegetables

4. Cucumber-fragrance group: vegetables

11. Perfume rose / red currant jam-fragrance group: flowers / fruit

twelve。 Coffee flowers-fragrance group: flowers and plants

15. Lemon-fragrance group: citrus

16. Apricot fruit-fragrance group: fruits

17. Apple-fragrance group: fruit

19. Honey-fragrance group: floral flavor, wax flavor

Caramelization reaction:

10. Vanilla-fragrance group: balsam, sweetness

18. Fresh cream-fragrance group: cream

twenty-two。 Toast-fragrance group: baking flavor

25. Caramel-fragrance group: baking flavor

twenty-six。 Dark chocolate-fragrance group: baking flavor

twenty-seven。 Almonds (roasted)-fragrance group: baked (dried fruits)

twenty-eight。 Peanuts (roasted)-fragrance group: baked flavor

twenty-nine。 Hazelnut (roasted)-fragrance group: baked (dried fruit)

thirty。 Walnut-fragrance group: baked (dried fruit)

Dry distillation reaction:

6. Cedar-fragrance group: trees

7. (class) cloves-fragrance group: pungent-sweet

8. Pepper-fragrance group: strong, sticky (a chemical in plants)

9. Coriander seed-fragrance group: flowers and plants-spice

14. Blackcurrant-fragrance group: fruit aroma, sulfur

23. Malt-fragrance group: baking flavor, fiber

24. Maple syrup-fragrance group: Wood, spices

thirty-three。 Tobacco-aroma group: barbecue flavor

thirty-four。 Coffee cooked beans-fragrance group: barbecue position, sulfur flavor

Flavor flaw:

1. Soil-fragrance group: soil

5. Straw-fragrance group: vegetables, dry

13. Coffee pulp-aroma group: fermented, wine-like

20. Leather-fragrance group: animals

21. Indian fragrant rice (Basmati)-- fragrant group: cereals

thirty-one。 Cooked beef-fragrance group: roast flavor, animal

thirty-two。 Smoke-fragrance group: barbecue flavor

thirty-five。 Medicinal flavor-fragrance group: chemical substances

thirty-six。 Rubber-fragrance group: chemicals

1. Soil-fragrance group: soil

(1) the aroma characteristics of the sample

This is the smell of fresh soil, especially the wet soil after the storm. The smell of soil generally exists in the atmosphere, but the smell of soil in the atmosphere is very thin.

(2) the earthy taste of coffee

This is caused by the absorption of the taste of the soil by contact during the drying process of coffee, which is used in almost all Robusta coffees, so this type of flavor can be found in almost all robusta coffee.

In Madagascar and the Central African Republic, parchment is usually removed to reduce some of the impact, and the taste can affect raw coffee beans because of the way they are stored. Ethiopian coffee is graded according to the following three earthy flavors: black, red and gray. Coffee from Ethiopia's Harrar region, Indonesia and Haiti is sometimes deliberately processed on the ground to give the beans this earthy flavor.

(3) Coffee map

You'll be surprised by the moist earthy smell of high-end robusta beans from India or Vietnam. Two kinds of coffee from Ethiopia, Harrar and Sidamo, will fascinate you, while coffee from El Salvador and Papua new guinea is less eye-catching.

2. Potato-fragrance group: soil, sulfur

(1) characteristics of fragrance samples

The aroma is like a cooked potato, which is so charming and eye-catching even when mixed with other flavors. This special fragrance is emitted by methylthiopropionaldehyde (methional) produced by the baking process.

(2) Potato flavor in coffee

This is a flavor that makes coffee distinctive. Although it is not the main flavor, it is one of the most commonly found flavors in coffee, but if it is the main flavor, it means that the beans have not been carefully classified.

(3) Coffee map

This lovely and delicate flavor can be found in coffee from Costa Rica and Colombia's Tolimas region or in fragrant and very green Honduran coffee, as well as in some East African coffee, especially from Zimbabwe, but the potato flavor in African coffee is less important than Central American coffee.

Pea-fragrance group: vegetables

(1) the aroma characteristics of the sample

The taste comes from fresh pea shells, young peas and attractive pods, which is a subtle taste, very different from canned peas.

(2) Pea flavor in coffee

This is always found in raw beans or lightly roasted coffee, but as long as it is roasted for a long time, the taste will be more faint, and you can feel it more in powdered coffee than in liquid. Arabica coffee has more of this flavor than Robusta coffee, which is an important part of balancing the aroma of coffee and giving them life and strength.

(3) Coffee map

This strong flavor can be found in coffee in Robusta, Brazil, while coffee in Uganda can be clearly felt and distinguished, and coffee grown in Robusta is stronger than coffee grown in Arabica. The most obvious is Arabica coffee in Guatemala.

4. Cucumber-fragrance group: vegetables

(1) the aroma characteristics of the sample

The smell smells like a hard and crisp cucumber, and the chemical nonadienal is the cause of this fresh and high-quality fragrance. Other similar groups of compounds are reminiscent of melons and fruits, or fresh Pacific oysters.

(2) Cucumber flavor in coffee

Although not dominant, ─ is highly distinctive, lively and fresh, and it continues to appear for some time after harvest, even in woody coffee.

(3) Coffee map

I think this is one of the most interesting flavors, which can be found in the best Venezuelan Tachira producing areas, but I also find it in many coffees of different intensities, such as unwashed Arabica coffee from Brazil or Colombia's top Valledupar coffee with a very delicate balance.

I also found this flavor in some African coffee, such as Ethiopian Harrar, say and Kenyan coffee with a strong flavor. If you can't smell it right away, don't lose heart, you'll find it in the aftertaste of coffee.

Straw-fragrance group: vegetables, dry

(1) the aroma characteristics of the sample

This is a penetrating smell emitted from the bottom of the field growing cereals after harvest, a warm, straw-like section. The sample is made from concentrated straw.

(2) the taste of straw in coffee

It is said that some Indian coffee must go through the baptism of the "rainy season". During the rainy season, the beans are carefully placed in a suitable warehouse, gradually gaining a clear straw flavor and turning into an attractive golden color over time.

(3) Coffee map

This is one of the easiest to distinguish aromas, which I have noticed in some coffee with Brazilian recipes and exquisite Burundian coffee in central Africa, while Robusta in Ivory Coast is mixed with a hint of cedar, which is also prominent in coffee from Kitale in Kenya and some in Australia.

Cedar-fragrance group: trees

(1) the aroma characteristics of the sample

This is made from North African cedar, a lovely, fresh aroma with a rustic flavor.

(2) Cedar flavor in coffee

This exquisite taste is the guarantee of first-class coffee, it never conceals other flavors but skillfully blends with them, most obvious in the mature harvest.

(3) Coffee map

Please forgive me for indulging in mentioning this aroma that reminds me of the top Chateau Lafayette Chatelau Lafite Rothschild (top Boya paullic region) red wine. Compared with this top red wine, the cedar flavor in the coffee is so similar and strong that I have found it in the rich and mellow Ugandan and Ethiopian coffee. The taste of top Guatemalan and Honduran coffee is surprisingly subtle, which definitely beats the so-called Jamaican Blue Mountain legend, but I think the so-called worthy of the name, like the king in all his gorgeous clothes, with a mysterious, supple taste … Kona, Hawaii.

7. (class) cloves-fragrance group: pungent-sweet

(1) the aroma characteristics of the sample

The fragrance is reminiscent of cloves, American carnation (sweet william), medicine cabinets, vanilla and some smoked products. We chose 4-ethyl guaiacol (4-ethylguaiacol) as our sample because the former is more persuasive than eugenol in chemicals.

(2) clove flavor in coffee

This is a somewhat common but confusing fragrance, and the most important and appreciative part lies in its subtlety, which is made by the complex spice to make the coffee deep.

(3) Coffee map

I have no difficulty in distinguishing Arabica coffee from Burundi, Mexico and Guatemala, especially in Harrar, Ethiopia.

Pepper-fragrance group: strong, sticky (a chemical in plants)

(1) the aroma characteristics of the sample

Similar to the strongly pungent black pepper, the sample is made from tie-hydrocarbons produced during the distillation of black pepper, which is sometimes found in coffee.

(2) the taste of pepper in coffee

This strong quality goes well with coffee and makes the front part of the coffee have an exciting flavor and then make you feel relaxed.

(3) Coffee map

This flavor can be found in coffee in many places, but I found that the most important thing is the coffee in Brazil, which gives the Brazilian coffee a lively and moving taste, but I have also noticed that the top coffee in Zimbabwe in Africa also has this flavor.

9. Coriander seed-fragrance group: flowers and plants-spice flavor

(1) the aroma characteristics of the sample

This aroma is like dried coriander seeds, extracted from flowers and plants found in ebony and musk wine, which is very different from fresh coriander. The flavor is emitted by linalool, which is found in coffee and coriander seeds.

(2) the taste of coriander in coffee

This is the main flavor of a coffee, which is only slightly less than other compounds.

(3) Coffee map

You can find this flavor in full, deep Ethiopian Sidamo coffee, which is very obvious in your sense of smell and taste, while in the rare Salvadoran Pacamaras coffee, you can also find the smell of parsley mixed with scorched flavor.

Vanilla-fragrance group: balsam, sweetness

(1) the aroma characteristics of the sample

This comes from the pods of the orchid family vanilla, which are amazing, warm and slightly creamy, and the intensity of the taste seems to weaken all of a sudden, which is generally liked and valued by everyone. Vanillin is mainly found in the crystal on the surface of vanilla pods, and this is the main source of the sample.

(2) Vanilla in coffee

This main basic feature is also essential to balance the aroma of coffee, especially in Arabica coffee, where vanilla enhances and corrects other aroma compounds in the coffee to give the coffee a bright mellowness.

(3) Coffee map

To me, "vanilla" is synonymous with "pleasure", mild and exotic. There is no doubt that vanilla aroma exists in almost all coffee. The only difference is strength. It gives the best Brazilian coffee and Kenyan Robusta coffee an elegant and soft flavor. I also found it in the best coffee in El Salvador and New Guinea.

11. Perfume rose / red currant jam-fragrance group: flowers-fruit

(1) the aroma characteristics of the sample

This famous Damascus rose is grown in Turkey and Bulgaria, and its fragrance is different from the May rose from Gejas in southern France. The fragrance comes from chemicals identified mainly in Bulgarian rose oil and coffee beans, and it is also reminiscent of red currant jam.

(2) the smell of rose in coffee

This is a dominant and fascinating aroma, giving the coffee full freshness, Arabica coffee contains a higher proportion of aroma than Robusta coffee, and the aroma is easier to distinguish when boiled than when ground.

(3) Coffee map

Don't expect this aroma to have a very strong flavor, but this subtle and complex aroma is the guarantee of very prominent coffee. This aroma plays a very important role in Salvadoran coffee, while in Guatemalan coffee, it is well coordinated with jasmine flavor.

Coffee flowers-fragrance groups: flowers and plants

(1) the aroma characteristics of the sample

In the 17th century, because the two flowers were so similar, the coffee flower was once called Arabian jasmine, and the sweet smell came from the flowers produced by coffee trees, while some people thought it was similar to orange blossoms. Every year, more than 6,000 coffee flowers appear on coffee trees and give off a special fragrance, usually flowers grow along the fruit, which is a very rare phenomenon in nature. The essence of jasmine oil, which has more fruit position and higher performance, is the key to make us feel this pleasant fragrance.

(2) the aroma of coffee flowers in coffee

This elegant but unnoticed fragrance is a challenge even for experienced reviewers, and it is a sign of elegant sensory enjoyment.

(3) Coffee map

Even with different lineages, this subtle aroma can be found in many top coffees. It is simple and mellow in Colombian or Venezuelan coffee, especially in harmony with the floral flavor of Guatemalan coffee. This aroma is also found in Hara coffee in Ethiopia and a small amount in Indonesian Java and New Guinea coffee.

13. Coffee pulp-aroma group: fermented, wine-like

(1) the aroma characteristics of the sample

The aroma is originally emitted from the coffee processing plant, and when the coffee fruit is separated from the tree, the pulp begins to deteriorate and soften as a result of fermentation. Fermentation also begins to emit a volatile sour smell, which can also be called the smell of wine.

If the coffee stays in the fermentation tank, it will begin the second stage of fermentation, but this fermentation will not make the coffee taste better, but will produce an unpleasant taste during baking. And then make the coffee unfit to drink, which is the question that bothers many roasters-why some beans stink.

(2) the fleshy taste of coffee

This is one of the many main flavors of coffee that can be easily identified, especially the flavor of boiled coffee, just like the volatile sour taste of wine, which has its own quality, but if it exceeds the amount, it will become an unpleasant taste. This is a blend of elegant flavor and appears in the best coffee, especially washed South American Brazilian coffee.

(3) Coffee map

Don't try to label it as a wine flavor, which is almost a basic feature in Colombian coffee under the most rigorous procedures. The taste is found in the unusual, warm, easily discernible and fruity Antigua coffee, which can also be found in Arabica coffee thousands of miles away, perhaps less obvious, but still fruity, with a wine-like structure. Outstanding... Kenya AA.

Blackcurrant-fragrance group: fruit aroma, sulfur

(1) the aroma characteristics of the sample

This amazing and unusual smell comes from the aroma of blackcurrant bushes and its leaves, which is reminiscent of evergreen. This shrub aroma, considered by perfume makers to be the most valuable, is the same quality that energizes sauvignon wines.

(2) the flavor of black currant in coffee

This aroma property gives some of the world's outstanding coffee a light and lively flavor, which is very obvious in Robusta or Arabica coffee powder, and still exists when the coffee is brewed in Arabica. It can even be said to be the main flavor.

(3) Coffee map

Although it may be softer, you can enjoy the taste at the excellent Hawaii, and the first impressions of some Costa Rican coffee will surprise you, and the flavor is so balanced with its own flavor, while coffee from the kitale region of Kenya will make it easier for you to detect if you need any more insight. You will revel in the satisfying but extravagant and expensive flavors of licorice, cigars, baked almonds and cedar. Jamaican Blue Mountain Coffee.

15. Lemon-fragrance group: citrus

(1) the aroma characteristics of the sample

This is a fresh, lively and inspiring taste of lemon, and the aroma is also reminiscent of the sour taste of fruit. This sample is represented by lemon distillate extracted by cold pressure.

(2) the taste of lemon in coffee

This aroma, which contains many compounds, makes the coffee fresh, elegant and outstanding vitality.

(3) Coffee map

To me, this sour aroma represents the most outstanding coffee, which gives a refreshing feel to a few aristocratic coffees. as far as I'm concerned, the aroma appears in the mouth rather than the smell in the nose, and it will be gorgeous in AA, Kenya, while Colombian coffee is a low-key and harmonious blend of cucumber, coffee pulp and roasted pineapple. I also found this flavor in some Guatemalan coffee, although it is not so obvious in New Guinea coffee, but it does coexist with chocolate, vanilla, coffee flowers and other aromas.

16. Apricot-fragrance group: fruits

(1) the aroma characteristics of the sample

This is a very delicate, concentrated and precise aroma from preserved almonds, which is really unusual, ranging from freshly picked soft almonds to gorgeous, nearly bronzed golden fruits with full pulp, or expensive dried almonds.

(2) the almond flavor in coffee

This subtle fragrance always surround the coffee with an elegant atmosphere, but also represents that the coffee has a very prominent and fresh temperament.

(3) Coffee map

Don't expect this coffee to make you feel explosive, it has a simple aroma like a long stream of water, like the guarantee of wonderful coffee in the world. Ethiopian Sidamo Coffee.

17. Apple-fragrance group: fruit

(1) the aroma characteristics of the sample

This is full of fruity, enthusiastic fresh apple aroma, not only has a touch of sweetness, but also makes you feel refreshed.

(2) Apple flavor in coffee

This is a basic and delightful aroma, always hidden behind the scenes of coffee, especially from Central American and Colombian coffee, which is mixed with coffee pulp, and this aroma can sometimes be found in freshly harvested coffee, such as Haitian coffee.

(3) Coffee map

We think it's a fresh and important aroma, but don't worry, no one will blame you for not noticing the apple smell of freshly harvested coffee. If not too many portions, the apple aroma is like grass, giving the coffee a pleasant aroma.

18. Fresh cream-fragrance group: cream

(1) the aroma characteristics of the sample

This mild, creamy aroma will smell different because it is produced in different regions and embellished with milk with different characteristics. Fresh cream has a certain similar taste to fresh hazelnuts.

(2) the creamy taste of coffee

This eye-catching, creamy aroma, generally speaking, is an unassailable quality guarantee for all fine Arabica beans, which is generally believed to give coffee a mild and sexy taste. it also enhances the flavor of Colombian coffee to a certain extent, which tastes twice as much as coffee powder after brewing. Coffee is twice as important in Arabica as Robusta.

(3) Coffee map

It's an international scent, and I often smell it in the best coffee beans in Central American countries such as Costa Rica and Colombia's Supermos region. The most expensive Puerto Rican coffee also has this flavor, although not exactly the same, but some Brazilian coffee can also claim to have the smell of fresh cream. Depending on the origin of the coffee, I can also find this flavor in different grades of African coffee, which is the most obvious in Kenyan coffee, which can also make some Ugandan coffee which is too strong become milder.

19. Honey-fragrance group: floral flavor, wax flavor

(1) the aroma characteristics of the sample

The smell is reminiscent of floral honey rather than beeswax or animals. It also reminds people of beeswax, gingerbread, nougat or certain types of tobacco. Phenylacetaldehyde (Phenylacetaldehyde), a chemical that has been shown to exist in coffee, tastes very similar.

(2) Honey flavor in coffee

This is another chic flavor, which is not as gorgeous as cedar, almonds or fresh cream, but it is only found in top coffee, which is stronger when it is powdered than when it is liquid. Arabica coffee tastes better than Robusta.

(3) Coffee map

The taste doesn't appear every time, but it is in coffee in New Guinea or in the famous Maragogype Liquidambar-producing region of Mexico on the other side of the world.

Leather-fragrance group: animals

(1) the aroma characteristics of the sample

It's a strong, like kneaded animal leather smell. This taste also varies to varying degrees because of the types of animals (goats, sheep, buffaloes, wild boars, crocodiles, etc.) and kneading materials (oak, chestnut, birch, pine, lacquer wood, etc.). In the process of kneading leather (dyeing, softening, waterproof treatment, nourishment, ripening) and so on, the leather will also have a different taste, and experts have ways to distinguish them by fragrance.

(2) the smell of leather in coffee

The taste of leather represents a rare, elegant and reliable quality in coffee, which is a distinctive flavor in coffee.

(3) Coffee map

In this case, I'm not talking about the smell of a leather factory in North Africa. I'm talking about the smell of beeswax like the leather bound on the cover for a long time.

This flavor always causes a lot of controversy in coffee, and you can enjoy it in the best Ethiopian coffee (especially in Hara Harrar).

21. Indian fragrant rice (Basmati)-- fragrance group: cereals

(1) the aroma characteristics of the sample

The sample features like boiled Indian rice, also known as popcorn, on the border between India and Pakistan, and the taste is really reminiscent of the smell of popcorn when heated and popped.

(2) the flavor of Indian rice in coffee

You can find this fragrance in the first part of the baking, but the problem is that it has to be distinguished among the many fragrances produced during baking, so training to react to the fragrance is necessary.

(3) Coffee map

I can feel the smell completely in Australian coffee, and I like it very much in Arabica in El Salvador and Robusta in Ivory Coast.

22. Toast-fragrance group: baking flavor

(1) the aroma characteristics of the sample

The pungent smell of rice husks plays a key role in this sample and is perfectly mixed with coffee.

(2) the taste of toast in coffee

This is one of the subtle fragrances that roasters try to achieve, and it is also a symbol of baking skill. If the coffee is roasted for one more second, it will lose its full and delicate fragrance and be replaced by other more aggressive flavors. Although it is not just Colombian coffee, this Toast-like aroma can be beautifully matched with the creamy flavor of Colombian coffee.

(3) Coffee map

This mild flavor is characteristic of a few delicious coffee, and when it appears in the right proportion, it will be a full-bodied and impressive feature of Ethiopian coffee. some people may prefer the taste of full-bodied Ugandan coffee, or Colombian coffee that deviates from hot Africa, in addition to the top coffee in Brazil.

23. Malt-fragrance group: baking flavor, fiber

(1) the aroma characteristics of the sample

This is the smell of toast in a baked malt. It is completely different from the smell of cereals emitted by barley plants.

(2) Malt flavor in coffee

This taste is a symbol of light baking or incomplete baking, which is difficult to identify because of the many changes in the degree of baking of malt and the coexistence of other flavors. It would be a good way to use the sample as a benchmark for judgment.

(3) Coffee map

This flavor is not easily felt by the nose, but can be easily detected in the taste and aftertaste, which is always found in the best coffee and gives it soft and interesting characteristics. it also reaches the most delicious stage when mixed with plant aromas, especially in the unusual Hawaiian Kona coffee, which also emphasizes the slight acidity of Costa Rican coffee. For Colombian Tolimas coffee, it increases its mellowness, while in Kenya it keeps its intensity and aroma longer. It's as simple as feeling the taste of maple syrup in espresso, because the flavor is so obvious.

24. Maple syrup-fragrance group: Wood-spice

(1) the aroma characteristics of the sample

This sweet but highly pungent flavor is reminiscent of soft caramel and licorice juice. The sweetness of cycloten is a chemical that increases the quality of most coffees.

(2) Maple syrup flavor in coffee

This is a surprising and flavor-enhancing substance because its effect on flavor is so strong. And this is also a very important indicator in the degree of baking.

(3) Coffee map

This taste is not easy to feel through the sense of smell, most of it can be clearly felt in the aftertaste. This flavor is usually found only in the best coffee and makes it soft and attractive, and maple syrup is at its peak when mixed with other plant flavors. Especially in the famous Hawaiian Kona coffee, this aroma emphasizes its slight acidity and enriches the quality of Costa Rican caracolis coffee. It also increases the mellow and strong content of Colombian tolimas coffee and makes the flavor of Kenyan coffee more lasting. Lovers of espresso can feel the taste of maple syrup in the coffee without any problem, because the flavor is so omnipresent.

25. Caramel-fragrance group: baking flavor

(1) the aroma characteristics of the sample

This wonderful fragrance is reminiscent of caramel, roasted pineapples and herbs. Since all three substances contain furaneol, it is not surprising that Asians may feel more like pineapples and Westerners more like strawberries.

(2) the taste of caramel in coffee

This aroma is an important part of coffee and a strong flavor enhancer, which is typical and easy to detect in Arabica coffee.

(3) Coffee map

This is one of the many enjoyable aromas of coffee. Anyone who has tasted a roasted suckling pig of pineapple can no doubt recognize the fragrance. Colombians know how much it contributes to their top coffee. If you need any persuasion, try Excelsos or Huila San Agustin coffee from Antigua, Colombia. Colombian coffee has a distinct caramelized pineapple flavor, but I also smell it in Zimbabwean coffee.

26, dark chocolate-fragrance group: baking flavor

(1) the aroma characteristics of the sample

This chocolate site comes from fermentation, a mixture of coffee powder and sugar. Many of the same compounds have been found in coffee and cocoa and contribute a lot to their aroma.

(2) Dark chocolate in coffee

This is a major feature of coffee, we would also say that there is a lot of chocolate in coffee, and they do have a lot in common. They all have pea-like fruits, they all grow in the shade of the tropics, their fragrance is always so attractive after baking, and they are all called stimulants. Coffee and chocolate are always more interesting when they are powdered than drinks.

(3) Coffee map

I have found this gorgeous aroma on every continent, but only a few specific regions of coffee tend to have this flavor, Hawaii Kona, African coffee from say, Uganda, Zimbabwe, but strangely does not exist in Kenya and Ethiopia, in Central and South America is very obvious in Mexico's Maragogpypes, but rarely in Colombian coffee Like the best wine, we may be able to determine the aroma of coffee according to the following conditions, such as climate, location, sunshine duration, soil quality and, of course, artificial care.

27. Almonds (roasted)-fragrance group: baked (dried fruits)

(1) the aroma characteristics of the sample

The taste of baked almonds is reminiscent of sweetened almonds or chocolate-covered almonds.

(2) roasted almonds in coffee

This is a very attractive fragrance and can be amazingly combined with chocolate aroma.

(3) Coffee map

Don't expect this subtle and warm fruit aroma to shock you, you will need more time to understand it, you can feel it in the delicious Sul de Minas in Brazil and the amazing coffee in Excelso Valledupar and Boyaca in Colombia. It makes the best Ugandan coffee more elegant, mixed with amazing aromas, charming Ethiopian Limu coffee and extra soft sweetness that makes Jamaican Blue Mountain coffee.

28, peanuts (baked)-fragrance group: baked flavor

(1) the aroma characteristics of the sample

This is a full but subtle aroma of half-ripe peanuts or peanut oil. Everyone has the experience of munching on a handful of fruit that people want to eat again. Their special flavor is relatively less complex and interesting. But it is also a taste worthy of gourmet attention.

(2) roasted peanut flavor in coffee

When the taste is not so strong, it is an indicator of elegance, also known as Greek flavor. Some certain types of coffee tend to have this flavor, and the Greeks usually store raw peanuts with raw coffee beans to increase the flavor of the coffee.

(3) Coffee map

When you feel this taste in coffee from Zimbabwe and Kitale in Kenya, the lively, lemon-like flavor is so obvious that when you are surprised by the added benefits he brings, you may think that peanuts should not just be used to make oil or entertain birds.

29, hazelnut-fragrance group: baking position (dried fruit)

(1) the aroma characteristics of the sample

This is a subtle and unusual aroma with ripe and creamy aromas derived from the smell of baked hazelnuts, which is so delicate and attractive.

(2) hazelnut flavor in coffee

Whether the aroma represents young, soft or roasted hazelnuts, it always brings some sweetness to the coffee aroma, and it is also a sign of shallow roasting. The aroma is more pronounced when the coffee is powdered than when it is liquid, and Arabica coffee is more pronounced than Robusta coffee.

(3) Coffee map

The aroma we feel in coffee is very similar to hazel oil, and it also adds to the impression of fruit in coffee. Only a few coffee can be proud of this aroma, and it always gives Colombian coffee a very subtle and inconspicuous elegance, especially in the Sierra Nevada de Santa Marta producing areas and neighboring Tachira producing areas in Venezuela. And this taste can also beautify the taste of Robusta coffee.

30. Walnut-fragrance group: baking position (dried fruit)

(1) the aroma characteristics of the sample

This is a typical and exciting walnut flavor, while the sample is made from a concentrated walnut, reminiscent of curry and oxo cubes. The aroma comes mainly from fenugreek lactone (sotolon) and sometimes acetaldehyde, both of which have been identified in coffee and bring a well-known typical aroma, like sherry in yellow wines from southern Spain.

(2) Walnut flavor in coffee

The aroma is more pronounced when the coffee is liquid than when it is powdered, and the coffee grown in Arabica is more obvious than that grown in Robusta. It even plays an important role in Colombian coffee, and you can feel it in your mouth continuously, even until the other flavors are gone.

(3) Coffee map

It's so unusual that it's easy to feel the fragrance, which is not often found in coffee, but in Brazilian coffee you can learn how to smell this important aroma, to appreciate some kind of irritation to the nose and tongue when you quote it, and it's easy to find it in New Guinea Sigri coffee with leather, vanilla, cedar and even rubber flavours. To recognize the smell.

31. Cooked beef-flavor group: roast flavor, animals

(1) sample-fragrance group

This full, stimulating flavor comes from typical cooked beef and poultry skins.

(2) the flavor of cooked beef in coffee

This delicate, sulfuric taste is an important flavor in Arabica coffee and has a natural and perfect blend with cocoa.

(3) Coffee map

This is one of the enjoyable flavors of coffee in some producing areas of the world. This contributes a lot to the top flavor of Costa Rican coffee, which is mixed with fruit and vegetable flavors in Victory in Guatemala, sharp in Excelsos de la Serrania de Perija in Colombia, and less in Brazilian coffee. You can find it in African coffee, especially in powdered coffee, where there is a little residue after cooking. Although Ethiopian coffee can not completely boast that it has this taste, it does exist in the best Kenyan coffee.

32. Smoke-fragrance group: barbecue flavor

(1) the aroma characteristics of the sample

This is a symbol of instability, the smell is like the smell of wood or resin when burning, this is a comfortable smell to give smoked food a smoky taste, phenol is an indispensable part of this taste.

(2) the smell of smoke in coffee

This is basically the characteristic of coffee roasting in the last stage, and if roasted further, the coffee will produce a tar flavor.

(3) Coffee map

No matter where you come from, you will find many different smells of smoke in your coffee. In fact, the smell can almost be classified into one-the aroma group. Coffee from Colombia, Honduras and even Panama to El Salvador and Guatemala has the most eye-catching smell of tobacco in Central and South America, which makes coffee in Brazil's Bathia region low-key. For African coffee, you can find it in the Kiwu region of say and in the many compound aromas of Ugandan coffee.

33. Tobacco-fragrance group: barbecue flavor

(1) the aroma characteristics of the sample

The strong taste of tobacco leaves after burning is also reminiscent of dead leaves burning in autumn.

(2) the taste of tobacco in coffee

This taste is most specific when it is roasted, and it is also typical of Brazilian Arabica coffee when it is boiled. Usually the flavor is mixed with dry plant flavor and barbecue characteristics.

(3) Coffee map

I have found this elegant taste in the coffee in AA, Kenya (the first impression of the taste buds is a slow-burning cigar), it is softer in the coffee in the say Kiwu region, but also mixed with spray in the Haitian coffee, in fact, it contains a full range of aromas, and the taste of the Jamaican Blue Mountains is like a hint of tobacco. Hawaiian Kona coffee is like a long-lasting cigar.

34, coffee cooked beans-fragrance group: barbecue flavor, sulfur flavor

(1) the aroma characteristics of the sample

This is a characteristic, seductive and ubiquitous aroma of freshly roasted coffee. Furfuryl mercaptan and sulfides are the key chemicals that give coffee this aroma. The very small amount of this extremely powerful compound in coffee is like the difference between a minute and two centuries! The flavor is more concentrated during storage after baking.

(2) the flavor of ripe beans in coffee

This gorgeous feature is like the baker's trademark, it brings a plump and round taste. You will begin to appreciate the spectacular taste of the fragrance itself before you find the coffee.

35. Flavor-fragrance group: chemical substances

(1) the aroma characteristics of the sample

This strong sweetness reminds you of the taste of smoke, and the taste of potions and chemicals is usually associated with iodine, because o-methoxyphenol (Guaiacol) in coffee is the chemical that gives off the smell.

(2) the taste of medicine in coffee

This aroma always appears every time, but there is always something else that makes it appear (if too strong means something is wrong with some of the manufacturing process of the coffee), which is also characteristic of long-term roasting, especially in robusta and espresso, which is as important to the overall flavor as a small amount of o-methoxyphenol (Guaiacol) is always used in artificially seasoned coffee.

(3) Coffee map

Most people will think that this is an unpleasant smell, if the smell is too obvious. But this fragrance is an important skeleton in coffee, and it can make other flavors better.

Rio de Janeiro: coffee from Rio de Janeiro, Brazil, has a taste that rarely appears in other producing areas, which we call "Rio". This highly characteristic flavor is changed by a traditional cooking method in Belgium, northern France, Greece and Turkey. The taste is often described as a bit like carbonic acid (a synthetic resin) and chloride and a little pepper-like taste, and trichloroanisole (Trichloroanisole) is one of the molecules that cause this strong taste.

36. Rubber-fragrance group: chemical substances

(1) the aroma characteristics of the sample

Get used to distinguishing the smell of this natural and elastic substance: rubber, which comes from a white milk-like liquid, commonly called oak paste, is usually obtained from an oak tree, such as cutting a groove in the trunk and mashing its leaves. or flow naturally from a crack in the tree. Raw rubber may be used in many different places, but most of it is heated first and then added with sulfur.

The chemical 3-furfurylthioethyl ester (Ethy-3 furfurylthio) in coffee smells exactly like rubber.

(2) Rubber flavor in coffee

This taste in certain coffee should not be described as a negative taste. Robusta coffee has a more rubber flavor than Arabica coffee.

(3) Coffee map

This is not the most difficult taste of coffee, but it does appear in some good robusta coffee, which usually mixes some of the inherent flavor of Robbins' coffee-dirt and a little botanical flavor. It's hard to find it in Arabica coffee, and you might smell it in Sigri coffee in New Guinea. This cannot be called a pleasant taste in good coffee, with one notable exception: coffee from the very coordinated Colombian Excelsos Valledupar region, you can also detect a hint of rubber in Ethiopian coffee, but this indicates that it has been overbaked.

END