Coffee knowledge basic words for describing coffee flavor
Every cup of coffee you drink takes five years to blossom and bear fruit, and it goes through complicated procedures such as harvesting, roasting and so on, coupled with the careful preparation of coffee brewers. So each cup of coffee has its own flavor.
So, what is the flavor of the coffee you fall in love with, and how do you use words to convey and share the taste of the tip of your tongue through description? The basic words used to describe the flavor of coffee make you know more about the glycol of coffee!
Flavor [Flavor]: the overall impression of aroma, acidity, and mellowness.
Acidity [Acidity]: the strong sour coffee trait of all coffee grown on the plateau. The sour here is different from bitterness and Sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to exert its functions of invigorating the mind and clearing the taste.
The acidity of coffee is not the acidity or sour smell of acidity or alkalinity, nor is it an uncomfortable acid that enters the stomach. When making coffee, the performance of acidity is very important. under good conditions and skills, a special taste with fresh acidity can be developed, which is a necessary condition for high-grade coffee.
The sour taste of coffee describes a lively, bright flavor, which is somewhat similar to that used in wine tasting. If the coffee bean lacks acidity, it is equal to lose vitality, taste empty and boring, without layer depth. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, which have an impressive fruity aroma and a red wine-like texture.
Mellow [Body]: the taste of the tongue after drinking coffee. The change of mellowness can be divided into light to light, medium, high, fat, and even Indonesian coffee is as thick as syrup.
Odor [Aroma]: the smell and aroma emitted after the coffee has been prepared. The words used to describe smell include caramel, carbon roast, chocolate, fruit, grass, malt, and so on.
Bitterness [Bitter]: bitterness is a basic sense of taste, and the sensory area is distributed in the base of the tongue. The bitterness of deep baking is deliberately created, but the common cause of bitterness is too much coffee powder and too little water.
Light [Bland]: coffee grown in lowlands, usually quite light and tasteless. Coffee with insufficient coffee powder and too much water will have the same light effect.
Salty [Briny]: after brewing, if the coffee is overheated, it will produce a salty taste.
The aroma of soil [Earthy]: commonly used to describe spicy and earthy Indonesian coffee, not the smell of dirt on coffee beans.
Uniqueness [Exotic]: describes coffee with its unique aroma and special flavor, such as flowers, fruits, and spices. Coffee from East Africa and Indonesia usually has this property.
Aromatic alcohol [Mellow]: used to describe coffee with good acidity balance.
Mild [Mild]: used to describe a coffee with a harmonious, delicate flavor, used to refer to all plateau coffee except Brazil.
Soft [Soft]: describes low acidity coffee such as Indonesian coffee, and also describes it as mellow or sweet.
Sour [Sour]: a sense of taste in which the sensory area is mainly located at the back of the tongue and is characteristic of light roasted coffee.
Spice [Spicy]: a flavor or smell reminiscent of a particular spice.
Strong [Strong]: technically, it describes the advantages and disadvantages of various tastes, or the relative ratio of coffee to water in a particular conditioned product. In terms of popular usage, it describes the strong flavor of deep-roasted coffee.
Sweet [Sweet]: in essence, it is like fruit, and it also has something to do with the taste of wine.
Wild [Wild]: describes coffee with extreme taste characteristics.
Wine [Winy]: fruit-like acidity and smooth mellow, created by the contrast of special flavor. Kenyan coffee is the best example of wine flavor.
- Prev
Coffee on the tip of the tongue 17 things you don't know about coffee
one. Although it consumes 1.6 billion of the world's leading colas and 1.7 billion cups of coffee a day. Coffee wins! 2. The United States is responsible for 35% of global coffee consumption. This means that 3 million people drink about 4 million cups of coffee a day in the United States. The first coffee advertisement appeared in American newspapers in 1790. four. The coffee machine was invented in Italy in 1901. The man's name is Luigi Bezzera.
- Next
What kind of coffee cup is best for #8203; to drink coffee?
What kind of cup do you use for coffee? Drinking coffee is like drinking water, it is a matter of course. But for a good cup of coffee, in addition to careful baking and exquisite operating skills, coffee cups also play an extremely important role. Next, I will let you know more about coffee cups. Coffee cups most people are often unable to correctly tell the difference between coffee cups and black tea cups
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?