Do you know what coffee flavor refers to? a brief analysis of the number of coffee flavor substances?

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And coffee has nearly two thousand flavors, which refers to the various aromas that you can feel when the aroma of coffee is volatilized, which we ordinary people's taste buds can't feel one by one, but our smart coffee master has made them a general flavor wheel!

Here are some typical flavor features:

Flavor is an overall impression of aroma, acidity, and mellowness.

Richness-refers to the overall flavor and taste of coffee beans

Complexity-the feeling of multiple flavors

Balance-all basic palate features are satisfactory, and no one taste masks the other.

Acidity [Acidity]:

The strong sour qualities of all coffee grown on the plateau. The sour here is different from bitterness and Sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to exert its functions of invigorating the mind and clearing the taste. The acidity of coffee is not the acidity or sour smell of acidity or alkalinity, nor is it an uncomfortable acid that enters the stomach. When making coffee, the performance of acidity is very important. under good conditions and skills, a special taste with fresh acidity can be developed, which is a necessary condition for high-grade coffee. The sour taste of coffee describes a lively, bright flavor, which is somewhat similar to that used in wine tasting. If the coffee bean lacks acidity, it is equal to lose vitality, taste empty and boring, without layer depth. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, which have an impressive fruity aroma and a red wine-like texture.

[Body alcohol]

It is the taste of coffee left on the tongue after drinking the finished coffee. The change of mellowness can be as light as water to light, medium, high, fat, and even some Indonesian coffee is as thick as syrup. (masterpiece, Manning)

[Aroma smell]

It refers to the smell and fragrance emitted by the coffee after it has been made. Bouquet is a less commonly used word that specifically refers to the taste of ground coffee powder. Aroma is usually specific and comprehensive. The words used to describe Aroma include: caramel, carbon roasted, chocolate, fruit, grass, malt, rich, rich, spicy and so on.

[Bitter bitterness]

Bitterness is a basic sense of taste, and the sensory area is distributed at the base of the tongue. The bitterness of deep baking is deliberately created, but the most common cause of bitterness is too much coffee powder and too little water. Bitterness is not a consent word for sour. (usually refers to espresso, or it may be over-extracted.)

[Bland light]

Coffee grown in the lowlands (usually below 600 meters above sea level) is usually quite light and tasteless. Coffee with insufficient powdered coffee and too much water will have the same light effect.

[Briny salty]

After brewing, if the coffee is overheated, it will produce a salty taste. (usually appears in dripping coffee) Coffee in some coffee shops has this flavor. (usually refers to commercial coffee beans. Or a business operator who does not understand coffee)

The aroma of the soil [Earthy]:

It is usually used to describe Indonesian coffee with spicy and earthy flavor, not the taste of coffee beans stained with soil. Uniqueness [Exotic]: describes coffee with its unique aroma and special flavor, such as flowers, fruits, and spices. Coffee from East Africa and Indonesia usually has this property.

Aromatic alcohol [Mellow]:

Used to describe coffee with a good balance of acidity.

Mild [Mild]:

Used to describe a certain kind of coffee with a harmonious, delicate flavor, used to refer to all plateau coffee except Brazil.

Soft [Soft]:

Low-acidity coffee such as Indonesian coffee is also described as mellow or sweet.

Sour [Sour]:

A sense of taste in which the sensory area is mainly located at the back of the tongue, which is characteristic of light roasted coffee.

Spicy [Spicy]:

Of a flavor or smell reminiscent of a particular spice.

Strong [Strong]:

Technically, it describes the advantages and disadvantages of various tastes, or refers to a specific

The relative ratio of coffee to water in the finished product of conditioning. In terms of popular usage, it describes the strong flavor of deep-roasted coffee.

Sweet [Sweet]:

In essence, it is like fruit, and it also has something to do with the taste of wine.

Wild [Wild]:

Describe coffee as having extreme taste characteristics.

Wine flavor [Winy]:

Fruit-like acidity and smooth mellowness create a special contrast flavor. Kenyan coffee is the best example of wine flavor. In addition: coffee beans can only be roasted to become coffee beans for grinding and drinking, generally divided into light, medium, deep and extra-deep roasting.

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