Do you know what the taste of professional coffee is described? | how to describe the flavor and flavor of coffee?

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Drinking coffee is an important ceremony for us every day. The first thing we do every morning is to drink coffee and have a cup of coffee during the work break. At these times, our attention may be focused on our peers, or on the content of books, and few of us will really focus on tasting the taste of coffee. However, once people begin to notice the flavor of coffee, people will soon enter the stage of appreciation.

The so-called taste takes place in two places: one is our mouth, the other is the nasal cavity; we should learn to taste. When talking about coffee, it's best to separate the two parts. The first part is about the basic sense of taste that the tongue can feel: acid. Sweet。 Bitter. Salty and Savouriness. When we read a description of a kind of coffee, we may be attracted by the way we describe the flavor, such as chocolate. Berry or caramel flavor, which usually refers to the smell, not in the mouth, but in the nasal cavity.

Most people often confuse the experience of smell and taste, because it is extremely difficult to really separate taste and smell. Instead of understanding such an extremely complex tasting experience at once, Little D suggests that trying to focus on smell or taste for a long time makes things much easier.

Tasting points:

The coffee taster will record the tasting on a scoresheet, and different raw bean refining methods will use different formats, but no matter which format, the following scoring items are different:

Professional tasters will use it. The scoring table scores the various characteristics of coffee.

Sweet taste:

How sweet are these coffee beans? This is a very pleasing feature of coffee, of course, the more the better.

Sour taste:

How sour is this coffee bean? Is it sour and pleasing? If the sour taste is dominated by unpleasant ingredients, it will be described as sour, and the pleasing sour taste tastes refreshing. It's juicy.

Palate:

Is there anything light in this coffee? Meticulous. Tea-like taste? Or there are rich. Like whipped cream. A thick trait? Again, not everything is better. Low-quality coffee beans often have a thick taste and low acidity, but they are usually terrible.

Balance:

This is the most difficult trait to define when tasting. There are many different flavors in a sip of coffee juice, but are these flavors harmonious? Is it like a perfect piece of music? Or is there an element in it that is too prominent? Is there a trait that is too strong?

Flavor:

This project not only describes the various flavors and aromas of a kind of coffee, but also includes whether the reviewer likes the cup of coffee or not. Many novice commentators are often frustrated in this respect. Each coffee bean they taste is obviously different, but there are not enough words to describe it.

How to taste:

How do professional coffee connoisseurs train themselves in such a fast way compared to the average consumer? In fact, they do not train by using cup tests or spoons, nor do they usually use scoreboards, nor do they necessarily have details about each type of coffee beans. Self-training is established through daily comparative evaluation opportunities, and through a continuous process of focused and conscious tasting, coffee tasters add a hidden advantage. And it's easy to practice alone, even at home:

1. It's a good idea to ask your local coffee roaster or cafe owner to buy two very different coffee beans. Comparative evaluation is a very important method. If you taste only one kind of coffee at a time, you will not have any basis for comparison. All the arguments at this time only rely on the memory of previous tasting: fragments. Defective and inaccurate.

two。 Buy two small French filter pots, the smaller the better, and make two small cups of coffee at the same time. Of course, you can also use a larger French filter pot and a large cup, but it will cause waste or drink too much.

3. Let the coffee juice cool slightly, it is easier to detect the flavor at a lower temperature, and the taste buds are dull when the temperature is very high.

4. Start tasting two kinds of coffee interactively, and sip at least two sips of each coffee before tasting the next one. Start thinking about the difference in taste between the two types of coffee, which can be extremely difficult in the absence of references.

5. First of all, focus on the texture, compare the taste of the two kinds of coffee, whether one of them has a higher thick feeling? More sweetness? Has a cleaner sour smell? When tasting, try not to look at the flavor description on the bag, imagine some flavor words and record them.

6. Don't worry about the taste, the scariest part of the coffee taste description is also the most frustrating. When describing the flavor, the baker will not only describe the flavor, such as nutty or floral, but also cover a wide range of sensory words, such as the roaster will describe the ripe apple flavor in the coffee, which will let you see the sweet taste and sour taste at the same time. If you have the ability to identify flavors, record them; on the contrary, don't worry too much, any word that can be used to describe flavor can actually come in handy, whether it has something to do with taste or not.

7. At the end of the tasting, compare the text you recorded with the flavor described by the baker on the bag.

Now can you know the taste of trying to express?

Usually at this time, everyone's previous frustration will disappear at the same time, and everything becomes so clear in an instant. In fact, this method is also one of the ways to establish a professional flavor vocabulary of coffee. To describe the flavor of coffee becomes so simple, if you want to describe it more completely, you need to make continuous efforts to achieve the goal.

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