A brief introduction to Coffee Tale and Coffee tasting language

Here I want to explain a few adjectives or nouns about coffee tasting, reminding you that these coffee languages are neutral and do not carry value judgments. Mastering these coffee-tasting languages not only allows us to introduce the characteristics of coffee beans in more detail, but also allows us to describe our own tastes and better understand our own preferences.

Body, Mouthfeel

Texture refers to the thick, sticky feel of coffee in the mouth, which is approximately proportional to the amount of colloidal suspension in the coffee. Because the texture is felt throughout the mouth, we use the term 'rich' to describe coffee with a thick texture, and 'thin' to describe coffee with a thick texture. Thin coffee tastes like wine or lemonade, while rich coffee tastes like whole milk or even syrup.

aftertaste

The aftertaste is the sensation left in the mouth, throat, and esophagus after drinking or spitting coffee. Freshness is the most important factor causing sweetness. Espresso coffee made from fresh coffee beans, after drinking, in addition to the aroma of coffee from the mouth to the esophagus and the aftertaste after being stimulated, the throat will also have a numbing feeling, lasting about two or three minutes; and the whole intoxicating aftertaste will disappear after thirty or forty minutes, which can be said to be endless. The sweetness fills your breath with aromas that make you reluctant to dilute it with water; this is very different from the unpleasant pungency, irritation and dryness of over-extraction.

Sweet (sweet)

When we say,'This soup is sweet,' we don't necessarily mean that there is a lot of sugar in the soup; similarly, when we describe the taste of coffee, sweet has two meanings. The first is the stimulation of sugar on the tip of the tongue, which is generally called sweetness; the other means that between the deep city roasting and the espresso roasting (before and after the oil begins), due to the disappearance of some astringent substances, coffee is given a low acid, round and soft and rich texture of the mellow taste, reminiscent of syrup; here the tip of the tongue does not have to react.

Irritant, bitter

This is a characteristic of deep-baked beans and, like sourness, is not necessarily unpleasant. The irritation is a bit like the taste of soda, the sensation of the whole mouth and throat, not just the tongue. A friend who drinks American coffee or espresso coffee may describe this characteristic as 'strong'.

Earthiness, Wildness

A coffee taste defect is usually found in dry-processed coffee in some ways: it's a soda-like sensation with a slightly unpleasant acid mixed in with a pleasant acid; mocha sourness is typical. Sometimes a trace of earthy or slightly pungent earthy ginger can inject life into coffee--actually making the senses more alert

Clean

Coffee is not earthy, not wild, and free of flaws and dazzling features; washed Colombia is an example.

smooth

A sweet espresso that has a weak acidity and pungency, occasionally adds a little sugar, and can be drunk comfortably without milk.

complexity (Complexity)

The coexistence of different levels of characteristics in the same cup of coffee, high complexity indicates that there are many kinds of sensory stimuli that can be felt; it should be noted that these feelings include aftertaste, not necessarily limited to the current feeling of drinking.

Balance

There are complex and interesting features, but none stand out.

Depth (Depth)

This is a subjective adjective, referring to resonance and appeal beyond sensory stimulation, which is caused by some detailed feelings or complex interaction between different feelings.

Other commonly used coffee languages include aroma, richness, flavor, varietal distinction or character, etc. I think some of them can be interpreted, some of them are too vague, beyond my ability, so I won't write more.