It doesn't matter if you don't know the producing area! Find your favorite flavor and drink a cup of your coffee!
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What kind of coffee do you think is a good cup of coffee? In fact, the answer to this question is the same as the choice of clothes, as long as it is suitable for you, feel right, everything is right! No matter why you need a cup of coffee, I suggest you learn about it as much as you can. maybe it will make you have a different expectation and view of it the moment you drink it.
▍, have a cup of your coffee.
Everyone has their own coffee, which may sound abstract, but it is not difficult to understand. Generally speaking, in most people with coffee drinking habits, office workers often need a simple and quick cup of instant coffee, writers need a cup of refreshing black coffee, and couples may need a cup of passionate cappuccino. today, coffee is no longer just because of the type, brewing method, brand is defined as good or bad. But a comprehensive assessment of what kind of coffee you need to drink now? Just like its diverse producing areas, it already has countless comprehensive conditions to assess whether this cup of coffee is a good drink for you. So friends, stop blindly believing that high unit price coffee is good, if it's not what you like, it's not your Mr right.
▍, find out the flavor of coffee you like.
If you are crazy about coffee and even want to be a barista, then the coffee flavor wheel is absolutely familiar! However, there is no further discussion here. To put it simply, this is a table that can help identify and specify the taste of coffee we taste, but it may be very difficult for ordinary friends to taste it so accurately, unless you want to take a textual research photo, it is a different matter. We can use this as a reference, coffee flavor generally has several major directions, as long as you can grasp these basic key points, coupled with the barista to assist in the analysis, I believe you will soon find your favorite flavor coffee.
1. Acidity (acidity):
Unlike the acid of lemons, coffee is usually stimulated at the edge of the tongue, which is a refreshing, refreshing sense of coffee that boosts the taste, sometimes referred to as brightness. Acidity is a very important characteristic of coffee, coffee without acidity will be very insipid.
You may have some questions at this time, is it normal for coffee to have acidity? Why is it so difficult to enter sometimes? It's basically normal! After all, coffee is a kind of fruit, so is it sour or sweet? However, the normal acidity should be comfortable acidity. There are two possibilities for many people to drink caffeic acid. First, there is nothing wrong with the coffee beans, but they really don't like them. That would suggest you to start with Italian style. The second possibility is that the bean baker does not fully roast the beans when baking them, resulting in acidity that is unacceptable to everyone.
2. Aroma:
The aroma of brewed coffee is more varied in the nose than in the tongue. For example, fruit-like, earthy, smoky, flowery, berries, nuts and so on. When you master the aroma that the general principle likes, the more subtle fragrance can be explored by the barista.
3. Alcohol degree (body):
The taste of coffee in the mouth ranges from light as water or skim milk to thick as milk or cream and syrup.
4. Aftertaste (aftertaste):
Similar to the concept of wine tasting, it refers to the taste that remains in the mouth after drinking coffee. Some coffee has the aftertaste of cocoa or chocolate, while others have fruit, berries and nuts.
▍ communicates with baristas
The above is the way to identify the flavor of coffee, master these major principles and then comprehensively evaluate according to your favorite form, living habits and other conditions, you can ask the barista to recommend the most suitable beans or the way to brew and mix for you. If you don't think it's enough, you can learn more about it. Even high-quality coffee will have balance, mellow, mild, soft and other forms of presentation, which is very fun and interesting.
END
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