Do you know how many flavors there are in coffee? how to describe the flavor of coffee?

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General classification of coffee flavor areas

Central America (Colombia, Panama, Costa Rica)

The taste is relatively light, the bean flavor balance is good, the taste will not be too intense, drink up high sweetness, low acidity, the aftertaste can drink fruity, with fruit acid in the fragrance.

Pacific region (Hawaii)

The overall taste is sweet, mild, mellow and mellow.

South America (Brazil)

For the region with the highest output at present, the overall taste is strong, and the aftertaste of chocolate will be left in the mouth.

Asia (Manning)

Because of the relatively low altitude, it has an overall earthy aroma or smoke smell, with a bitter cocoa flavor and a mellow finish.

Africa (Ethiopia, Kenya, etc.)

This area is the origin of coffee, so there are many kinds of coffee, with a wild aroma and a strawberry or blueberry aftertaste.

China is roughly the same as beans produced in Asia, with a cocoa aftertaste.

Effects of different treatments on the flavor of coffee

1 sun exposure method

In the oldest and convenient way, the raw coffee beans with skin and meat are naturally dried in the natural sun, so the flavor is rich and wild.

2 washing method

At present, the most common method of raw bean treatment is to remove the pulp of coffee beans, put the pectin seeds with pectin into the fermentation tank, remove pectin by fermentation, wash the beans after fermentation and then dry them, because the acid will seep into the raw beans in this process, so the sour taste of the beans washed in water will be heavier and the flavor will be cleaner.

3 half-sun method

The traditional sun drying method is improved to remove the pulp of coffee beans and leave pectin for the sun, so the flavor is so stronger than that without sun exposure.

4 semi-washing method

This is one of the few methods used, the difference is that semi-washing removes pectin mechanically, so the flavor is less sour and tastes between sun-dried beans and water-washed beans.

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.

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