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Coffee tasting the characteristics of coffee

Published: 2026-04-05 Author: World Gafei

Last Updated: 2026/04/05, All the color, aroma and taste of coffee are characterized by some chemical changes in raw coffee beans after baking. Four flavors of ◎ bitter: caffeine, one of the basic flavor elements of coffee. ◎ acid: = = tannin acid, the second basic flavor element of coffee. ◎ Gump: when the sugar in the raw coffee beans is partially coked after the roasting process, the rest is

All the color, aroma and taste of coffee are characterized by some chemical changes in raw coffee beans after baking.

Four flavors

◎ bitter: = = caffeine, one of the basic flavor elements of coffee.

◎ acid: = = tannin acid, the second basic flavor element of coffee.

◎ Gump: when the sugar in the raw coffee beans is partially coked after baking, the rest is sweet.

◎ alcohol: = = coffee is strong. The taste of aromatic alcohol

Incense

◎ (coffee): fat in raw beans of coffee. Protein. Sugars are an important source of aroma.

Tobacco, wood, chemistry, dirt, mildew and decay are all peculiar smells that affect the taste of coffee.

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