Colombia coffee how to drink coffee tasting terminology sharing teaching

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

Front Street-Columbia Coffee tasting sharing

Colombia crosses the equator, from 12 °N to 4 °S, the geographical span is so wide that the regions of Colombia do not have a fixed period of rainfall, and the monsoon climate near the equator contributes to the unique distribution of rainfall here. Most areas experience two rainy seasons a year, which is the most important feature of Colombian coffee-fresh supply all year round.

So whenever you go to Colombia during the year, there's always a vibrant coffee plantation waiting for you, because it's a common sight in Colombia-when coffee is just blooming in the south and harvested in the middle. Coffee is slowly ripening in the north.

Colombia has beautiful mountains and rivers, beautiful scenery, pleasant climate, spring all year round, fresh air and refreshing air. Colombia's mild climate, humid air, and diverse climate make it a harvest season all year round, with different kinds of coffee ripening at different times. What they grow is Arabica coffee beans of unique quality, and the coffee made from this coffee bean has a rich taste and endless aftertaste, which can be called fine coffee. Nowadays, many people equate "Colombian coffee" with "high quality" and "good taste".

Fragrance: the first step in tasting is to evaluate the aroma of coffee beans. After grinding, you can smell the gas released by the freshly crushed coffee cells.

The characteristics of the aroma indicate the essence of the taste of coffee beans: the sweet smell indicates that its taste is sour; the pungent smell indicates that its taste is irritating. The strength of the aroma indicates the freshness of the coffee, that is, the time it takes from roasting to grinding into powder, and the aroma is made up of the most volatile aromatic compounds.

When brewing coffee, the powder inhales the gas released by the hot water into the nasal cavity, making the nasal diaphragm feel a comprehensive fragrance: from fruit to grass to nutty. At this time, you can smell the flavor of the coffee and try to remember the flavor and association.

Generally speaking, the aroma characteristics of coffee are related to the origin of coffee. Correspondingly, the strength of the aroma is related to the freshness of coffee. Freshness is measured by the length of time from baking to cooking. Freshness is also affected by the type of packaging that protects coffee from dampness and non-oxidation.

Taste (Taste): carefully savoring the taste of freshly brewed coffee is the third step in tasting coffee. Use a special coffee spoon, usually a round spoon with a capacity of 8 ~ 10cc. Preferably silver-plated, which can dissipate heat quickly. Take out 6 ~ 8cc of coffee water and put it in front of your mouth and sip it hard. Quickly inhale coffee and distribute it evenly on the surface of the tongue. All sensory nerve terminals respond to sweet, salty, sour and bitter tastes at the same time.

Because temperature affects the degree of stimulation, paying attention to responses in different sensitive areas of the tongue can help capture different characteristics. For example, because temperature reduces sensitivity to the sweetness of sugar, acidic coffee initially produces a tingling on the tip of the tongue rather than sweetness. Hold the coffee in your mouth for 3-5 seconds and focus on the type and intensity of the taste. In this way, primary and secondary flavor characteristics can be evaluated.

Nose: the fourth step is the same as the third step. Inhale coffee through the surface of the tongue. Due to the change of water vapor pressure, part of the organic matter in the water changes from liquid to gaseous state. The act of sucking coffee hard causes the gas to enter the nasal cavity, allowing the tasters to analyze the smell of the coffee.

At the same time, evaluate the taste and smell of coffee, so that tasters feel the unique taste (flavor) characteristics of coffee. Standard roasted coffee usually has the taste of caramelized products, while deep-roasted coffee usually has the taste of dry distillation products.

Aftertaste (Aftertaste): the fifth step is to put coffee water in your mouth for a few seconds, then swallow a small part. Quickly suck the throat to send the water vapor left in the back palate into the nasal cavity, you can find the smell of the heavier molecules left in the back palate.

The aromas of various compounds felt in the aftertaste are sweet, similar to chocolate; or bonfire smoke, or cigar smoke; sometimes, there are similar irritating spices, such as cloves; sometimes, like resin, similar to turpentine; sometimes, there are all these smells.

Body: the final stage of tasting is to evaluate the taste of coffee water. The tongue slips gently across the palate of the mouth to feel the texture of the coffee. The feeling of oily quality and smoothness can measure the fat content of coffee water, while the feeling of "weight", thickness and stickiness of coffee can measure the fiber and protein content of coffee. The two make up the mellowness of coffee.

Basically, coffee tasting depends on these six steps. If you want to be a qualified coffee tasting expert, this knowledge is far from enough. Only by practicing and tasting more can you really feel the beauty that coffee brings to life!

Knowledge Gift: the bitter taste of the coffee we want is smooth and deep, it brings balanced and bright acidity, and increases the complexity of coffee, just like the sweetness and acidity of coffee. When combining bitterness with the natural flavor of coffee, it is easiest to describe the bitterness of coffee.

END