How to describe Coffee Flavor correctly A Literacy Guide to Coffee Taste and description

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

Qianjie-Coffee flavor description

The taste of coffee:

When tasting the sour taste of coffee, beginners should not pay too much attention to the name of the specific sour taste, but should learn to distinguish between uncomfortable acid, irritating acid, strong acid, dead acid and refreshing acid.

Sour taste is one of the terms used to describe the flavor of coffee. If the coffee has higher acidity and the rest is crisp, refreshing and pleasant, if the acidity of the coffee is low, it will produce a dull aftertaste.

Because acidity is often misunderstood, bright and lively words can be used to describe it. Among them, the acid of coffee can be divided into two kinds: one is "bright, lively, moderately acidic fruit acid", and the other is "sharp sour taste." overfermented fruit acid ", the former belongs to high-quality acid, the latter is inferior acid.

Aroma of coffee:

The so-called aroma is the taste of coffee after blending, describing the aroma of coffee including caramel, fruit, flower, rich, spicy. Wait.

The unpleasant aroma is caused by defects, improper roasting or final improper brewing of raw coffee, while the normal aroma is what we can perceive, whether it is wet or dry, the aroma of coffee can be divided into several categories:

1. Fruits: lemon, orange, plum, peach, asparagus, grape, plum

2. Flowers: rose, wild ginger, jasmine, violets, mint leaves

3. Sugars: honey, black sugar, caramel, sweet potato

4. Spices: cinnamon, ginger, cardamom, cocoa

5. Wood: pine, cypress, Chinese fir, sandalwood, forest bottom

6. Special aroma: wine fermentation, musk, cream, leather

The overall flavor of coffee: the taste is the taste of coffee in the mouth. For example, coffee may taste chocolate or caramel slightly. When describing the flavor of coffee, you can start with the acidity of the coffee, and then the aroma. For example, you might describe coffee as follows: "Coffee has a crisp, bright taste, with subtle citrus flavor and rich chocolate flavor."

Here are some typical flavor features:

Richness-refers to the thickness and richness of alcohol

Complexity-the feeling of multiple flavors

Balance-all basic palate features are satisfactory, and no one taste masks the other.

Fresh, bright, dry, light, or lively (common in Central American coffee):

Caramel-like sugar or syrup

Chocolate-like unsweetened chocolate or vanilla aftertaste

Delicious-delicate flavor felt on the tip of the tongue (Arabica beans from New Guinea)

Earthy-the aroma of the earth (typical Sumatran coffee)

Fragrant-an aromatic quality, ranging from floral to spicy

Fruity-an aromatic quality reminiscent of berries or oranges

Sweet and mellow-round, smooth, lack of acidity

Nutty-- similar to the aftertaste of fried nuts

Spicy-reminiscent of the flavor and aroma of various spices

Sweet-- non-astringent

Wild-A wild flavor that is generally not considered pleasant (common in Ethiopian coffee)

Alcoholic aroma-an aftertaste reminiscent of fully ripe wines (common in Kenyan and Yemeni coffee).

Knowledge: in the baking process, the water of raw coffee beans is slowly released, the weight is reduced, the color deepens, the volume expands, and the aromatic oil is slowly released.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

END