Sensory Identification of Coffee III: improvement of Coffee Flavor description of Coffee Flavor and aroma

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How to improve the sensory ability? -sensory separation]

When using coffee, we mainly focus on the sensory system of taste, smell and taste. What is taste? Everyone should be very familiar with it, that is, sour, sweet, bitter, bitter and sweet, while coffee has four flavors at the same time (except for the taste), in which the taste is not necessarily equipped, and there are many factors, such as the degree of roasting and cooking of coffee beans. It will affect the taste of the coffee, the more sour the coffee is, and so on.

It is easier to recognize the difference between coffee by smell than by taste. Many people think that smell refers to the taste of the nose before eating, but in fact, when the food is chewed in the mouth or even after it is swallowed, the smell is always working, and the smell behind the nose can help you identify most of the smell, but many people often confuse the various sensory systems when describing the smell. The production of some vague words, such as taste, restlessness, and so on, should in fact be called "feeling of anxiety" and "feeling of restlessness". If you separate the various senses clearly when eating, you can improve one's sensory ability.

For example, the taste is sweet, sour and bitter, so when you hear someone describe Yega Xuefei's coffee as "citrus", you should know that by "citrus flavor", he means "fragrance", that is, it comes from "smell". The taste should be clearly separated from the smell. Citrus-flavored coffee does not mean that the acidity is as sour as citrus. So sometimes you may think that someone else can drink a lot of coffee flavor, but you can't help it. It's not necessarily because you have poor senses, but it's because you confuse all kinds of senses. Smell and taste are very important. However, if you want to enjoy the beauty of fine coffee, you will gain more benefits than you can get if you want to enjoy the beauty of fine coffee.

The coffee flavor wheel is drawn according to the Coffee sensory Dictionary compiled by World Coffee Research, which allows users to taste coffee on a scientific basis. Even if many people don't use it to train their sense of taste, this dictionary can still assist you in using the taste wheel. Each flavor feature has its own definition and data source, allowing users to view specific words. Flavor wheel and sensory dictionary can be used together well, and can be traced back to the source of words if necessary. Dictionaries are not only a tool to train us to describe flavor, but also a good reference for professional cup testers. Although there are many chemical or technical terms that we are not familiar with, they all have clear explanations and sources.

Every word of WCR has its own source of information, and many of them are easily available in daily life such as supermarkets or the Internet. But remember that the aroma cannot be observed, and the flavor may be possible, so it is necessary to increase the connection between aroma and flavor by tasting and smelling coffee. It is suggested that you can smell it with a cup, concentrate the aroma, write down what you feel, and then connect the flavor you feel through recall.

The advantage of using these tools is that they can become a common language for cup testing. Coffee makers can understand and use the description on the flavor wheel, and with it in a cup testing room or coffee shop, they can communicate in a common way. Although it is good to describe as much as you can, it will make communication more difficult. So focus on the common language, which is what we pursue when we talk about coffee.