How to taste individual coffee manning coffee tasting guide

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Qianjie-brief introduction to the steps of individual coffee tasting

Manning coffee is very rich in flavor, fragrant, bitter, mellow, with a little sweetness. As the Mantenin coffee beans themselves do not have sour characteristics, so the general special blending methods are based on Mantenin coffee beans, in the long-term heat preservation or preparation of iced coffee, there is no unpleasant sour taste. After baking, the beans are very large, and the raw beans are brown or dark green with a special aroma like caramel and a mellow taste.

So how to taste a cup of coffee? Today, in front of the street, we will simply teach you the tasting guide of individual coffee.

1. Smell dry fragrance: put freshly ground coffee powder close to your mouth and nose, and you will feel the dry aroma of different coffee from different coffee producing areas. For example, in Latin American coffee, you will smell something similar to nuts and dark chocolate, while coffee in Africa has more floral and fruit flavors.

Wet fragrance: pour the coffee into the cup, close your eyes and slowly smell its wet fragrance. You may smell nutty, chocolate, fruity or floral aromas. Another major misunderstanding of human beings when tasting food is that the tongue cannot actually distinguish the smell, and only when the aroma of the food enters the nasal cavity can you fully perceive the taste of the food.

two。 Taste: when coffee is in your mouth, you can feel its flavor. In this respect, many enthusiasts, especially those who are just beginning to come into contact with coffee tasting, always think that coffee doesn't smell good. It is true that the sensory discrimination of coffee liquid in the mouth requires a certain amount of exercise, but over time, the flavor can be detected.

Another key point of tasting coffee is how to distinguish the sweet, salty, sour and bitter degree of coffee, which is what we usually call boby, which refers to the round, mellow and strong taste of coffee liquid. The difference between a cup of water and a cup of coffee is that water is tasteless and not sticky, while espresso is rich in oil and has a good thickness. A cup of coffee with a good mellow thickness will make the aroma stay in the mouth longer and the finish longer.

Mellow feeling will not only affect your overall coffee experience, but also affect the integrity of the release of aromatic substances in coffee. Most cup testers or consumers can't tell which tastes are good and which are bad, but at least you know what you like and what you don't like. In my opinion, the judgment of the mellow taste of coffee varies from person to person.

[sweet] inferior quality: balsam pear, too bitter quality: sweet, similar to sugar, brown sugar, caramel, full of taste: coffee with sweetness is like a fruit, contains fructose in coffee beans, even if it is a cup of black coffee, there must be sweet taste behind the sour or bitter taste. In addition, according to the difference of coffee beans, there are different levels of coffee, there is no good or bad, only depends on personal preferences. But if the taste of Huigan is too dry, it means the quality of coffee beans is not good.

[cleanliness] inferior quality: mixed flavor and high quality: pure and fresh taste: in fact, the astringent taste of coffee does not need to be eliminated, but needs to be suppressed, and the degree of inhibition varies according to everyone's preferences. The taste that is more messy or has bad negative taste is not enough to achieve net.

[bitter] poor quality: the root of the tongue is bitter, rough "bitter" quality: dark chocolate bitter taste: boutique coffee does not exist simple "bitter", we generally use "bitter" to describe the nutty taste, dark chocolate flavor and caramel taste of the pleasant bitterness.

[acid] inferior quality: humic acid, sharp acid, high acidity, very smack lips, acetic acid quality: fruit acid, fresh acid, round acid, soft acid taste: "sweet is easy, good acid is rare". The sour taste of high-quality coffee should be contained in the coffee, not obvious and sharp. High-quality coffee often contains a lot of organic acid substances, such as citrus, berries and other rich sour taste, the quality of acid is an important factor in fine coffee.

Taste: in fact, there are many kinds of salty taste, and the aroma reminds people of salty foods, such as the smell of too much salt in fried vegetables, and the smell at the bottom of the cup after drinking coffee. Think of salty snacks such as shrimp sticks and Wangxianbei, and so on. And the taste summed up is the taste of salt. Due to the distribution of taste, sour and salty taste, it is easy to be confused, inferior acid and salty taste is difficult to distinguish. But it is different from the salty taste of salt after all. Of course, some beans have an unusually salty taste, which is very close to the salty taste of sea salt.

3. The last point of perceptual aftertaste is Huigan. The so-called Huigan refers to the aftertaste of coffee in the mouth and throat. After drinking the coffee, there will always be a taste back from the throat, some of the aftertaste is very long and clear, some are very short and very vague. We say that a longer and clearer aftertaste is good, and the quality of raw coffee beans is higher.

Knowledge expansion: Mantenin coffee is considered to be the most mellow coffee in the world. When tasting Mantenin, you can feel obvious lubrication on the tip of the tongue and low acidity, but this acidity can also be obviously tasted. Leaping slight acid mixed with the richest aroma, so that you can easily feel the lively factor in the mild fragrance.

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