What is the best taste of coffee? What should authentic coffee taste like?

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

What kind of coffee is a good cup of coffee? Just like asking what kind of person is a "good person", there seems to be no correct answer to this question.

When still in a primary enthusiast stage, always feel that expensive must be good, and 20-year-old girls chasing famous brand mentality, there is no famous brand logo bag is the witness of incomplete youth. Every time I visit the store, I always choose the most expensive coffee in the store, hoping to drink a different taste. I have no idea where it is different. Start reading slowly, hoping to find a logical and clear interpretation from the books. "World Coffee Map" and teacher Han Huaizong's "boutique Coffee" are all compulsory subjects for rookies who are introduction to coffee, but the answers are still unclear.

What are the key elements of a good cup of coffee? Coffee beans, roasting degree, grinding, water / powder ratio, temperature, utensils? After a year of Buddhist cooking, I feel that the above are all correct answers. I didn't get the answer until I finished the course of SCA cooking module systematically.

SCA (Speciality Coffee Association Fine Coffee Association) proposes that a perfect cup of coffee must meet two conditions:

The extraction rate is between 18% and 22%.

The concentration is between 1.15% and 1.45%.

A cup of good coffee with outstanding flavor concentration can be made by mastering the balance between extraction rate and concentration. As an aspiring barista, hitting the golden cup matrix is basic. On this basis, we can fine-tune different coffee beans with different parameters and cooking methods in order to obtain the best flavor and mellow thickness.

Consumers may not be able to taste the fragrance of flowers, apples, lemons, cream, cloves or chocolate, caramel or cocoa from a cup of coffee, but they can taste whether there is a balance of sour, sweet and bitter; whether there is an unpleasant taste; whether there is a mellow texture, high-quality aftertaste.

Baristas making a good cup of coffee should not be limited to gold cup extraction, this cup of coffee may not hit the bull's-eye of gold cup extraction, but it properly shows the flavor of this coffee bean, then it is a good cup of coffee. Guzhe Tetsu Kasuya, champion of the 2016 World Coffee Brewers Competition, created the 4-6 brewing method, which is a set of personalized system developed on the basis of gold cup extraction. The champion's special brewing method is not absolute, but finds a balance in an optimal range.

A cup of coffee seems simple and pure, but the knowledge system behind it is complex, from botany to chemistry and even geography, the requirements for senses are more delicate, even after systematic study, it still requires a lot of practice and the accumulation of sensory experience. What is a good cup of coffee? It should be the coffee bar that condenses the barista's focus and understanding of a coffee bean, while making coffee by heart.

What is a balanced coffee taste?

The taste of coffee describes the unique aroma and flavor characteristics of coffee as a whole and a combination of feeling / perception, body, acidity, aroma, bitterness, sweetness and finish. Balanced coffee refers to coffee in which no single flavor feature dominates and / or overwhelms / overwhelms other coffee. Many of the world's best coffees are balanced, although some highly rated coffees are particularly popular because of their unique (unbalanced) tastes.

Coffee taste description

Some general descriptions of coffee flavor include complex (multi-flavored) and rich (describing rich coffee). Some coffee tastes reminiscent of red wine and is called wine. Other coffees have fruit essence, suggesting berries or oranges.

Coffee and fruit flavors

The fruit taste is often a sweet natural taste and is the most sought-after quality of the best coffee. They are usually divided into stone fruits (peaches, apricots, nectarines), oranges (oranges, lemons, grapefruit, nectarines) and berries (raspberries, strawberries, blackberries, blackcurrants, cherries). In general, many coffee with outstanding fruit flavors are introduced in Africa, while coffee grown in South America sometimes makes them a secondary variety. Some of the areas listed here have outstanding relevant flavors, please refer to each page for more details:

Kenya-berries

Yirgacheffe region of Ethiopia-citrus (lemon)

Brazil-fruity (cherry)

Costa Rica-Tropical fruits

Tanzania-tropical fruits (kiwifruit), berries (blackberries)

Guatemala-citrus (orange, green apple)

Columbia-berries (BlackBerry, currant), Stone Fruit (Peach,Apricot)

Changes in crops over several years mean that the taste of some years is more pronounced than others, and the taste of varieties in a country varies, but these descriptors often appear in the coffee mentioned above. Because organic compounds are destroyed at the "espresso roasting" point, fruit flavors are not often used as the taste of espresso-please note that any roasting (including medium roasting) can be used in an espresso machine.

Coffee and chocolate flavors

There are many different terms that can be used to describe chocolate. Not surprisingly, it is a very popular flavor. It can be described as milk chocolate, Swiss chocolate, dark chocolate and cocoa. You will find that many South American countries take the lead in chocolate flavor, especially Colombia and Brazil. Many of these places are also famous for growing cocoa beans and are used to make chocolates.

Brazil-Milk Chocolate

Colombia.-Coco.

Burundi-Dark Chocolate

El Salvador-Chocolate

Although the more subtle flavors (milk chocolate) will show a stronger flavor in the medium barbecue, the heavier flavors of dark chocolate and cocoa will continue to enter the deeper barbecue and stand out as the nuances of each source fade away. Dark chocolate has a more espresso flavor than milk chocolate.

Identify the good quality of coffee

The water-soluble taste and aromatic compounds of coffee are mainly perceived by odors (olfactory membranes) and taste buds (nerve endings on the tongue).

Coffee cups (professional coffee tasters) often distinguish the taste (flavor) of coffee from its acidity, aroma and body, or describe the flavor as the quality after taking into account these qualities. More commonly, flavors include these qualities.

Espresso flavor

Espresso is not a special type of coffee, it is just a term used to describe coffee brewed in an espresso machine or coffee machine. Deep roasted coffee is canonically called espresso roasting, but any coffee roasting can be used in an espresso machine.

Espresso usually has a very strong taste compared with regular coffee because the drink has a higher content of dissolved solids. The use of finer coffee grinding in an espresso machine combined with a higher pressure brewing process means that more coffee is extracted.

END