Coffee flavor describes how to specialize the taste of coffee, how to describe it, and how to describe it is important for taste.

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Front Street-Coffee Flavor Description

The best known Arabica and Robusta coffee flavors Description:

Robusta beans are easier to grow and plants don't need high altitudes to thrive. Robusta beans are generally purchased at a lower price and are generally used as fillers for commercial coffee blends, where the coffee aroma is weak and bitter. Arabica coffee is of higher quality, coffee has a more balanced taste, weak wet aroma and woody taste, coffee has a strong bitter taste and low acidity.

Tasting takes place in two places: our mouths and our noses; we learn to taste. When discussing coffee, it is best to separate the two parts. The first part discusses the basic taste that the tongue can feel: sour. Sweet. bitter. Salty and savouriness. When reading about a coffee description, we may be attracted to the way it describes flavor, such as chocolate. Berries or caramel, these flavors usually refer to odors that do not occur in the mouth, but in the nose.

Sweetness:

How sweet is this coffee bean? This is a very pleasing characteristic of coffee, of course, the more the better.

Acidity:

How sour is this coffee bean? Is sour pleasant? If sour is the most unpleasant ingredient, it will be described as sour, and pleasant sour tastes pleasant. Juicy sensation.

Taste:

Do you have a light coffee? meticulous. A tea-like taste? Or rich. It's creamy. Thick quality? Again, the more of everything, the better. Low-quality coffee beans often have a thick taste and a low acidity, but they are usually unpleasant to drink.

Equilibrium:

This is one of the most difficult qualities to define when tasting coffee. There are many different flavors in a sip of coffee juice, but are they harmonious? Is it like a perfectly composed piece of music? Or is there an element that stands out too much? Is there a trait that is too strong?

Flavor:

This item not only describes the various flavors and aromas in a coffee, but also whether the reviewer likes the performance of the cup of coffee. Many beginner coffee tasters are frustrated in this regard. Each coffee bean they taste is obviously different, but they can't describe it in enough words.

Knowledge point: aroma refers to the experience we rely on our sense of smell, divided into dry aroma and wet aroma, dry aroma is the aroma of coffee beans just after grinding, wet aroma is the aroma of extracted coffee liquid.

In brief: Qianjie is a coffee research center, happy to share knowledge about coffee with everyone, we share it without reservation only to let more friends fall in love with coffee, and there will be 3 low discount coffee activities every month, because Qianjie wants to let more friends drink the best coffee at the lowest price, which is also the purpose of Qianjie for 6 years!

END