How do beginners taste coffee flavor coffee taste and description just follow me

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Qianjie-Coffee tasting steps introduction

The overall flavor of coffee can be summarized into six steps.

Step 1: grind coffee beans to enjoy the dried fragrance

The first step in tasting flavor is to start with grinding coffee beans. Coffee beans will release a large number of volatile aromas during grinding. At this time, you can appreciate their fragrance in a far-and-near way, that is, changing the distance between the nose and the coffee powder from time to time.

The sour aroma of flowers and fruits is first volatilized from the coffee powder, because these substances have the lowest molecular weight; then they release medium molecular weight flavors of caramel, nuts, chocolate and almonds, but they float a little closer; finally, turpentine, mercaptan and incense are released, which are usually found in medium-to-deep-roasted coffee beans and can be captured by keeping the nose close to the top of the coffee powder. Change the distance between the nose and the coffee powder in order to smell these multiple aromas respectively.

Step 2: make coffee to enjoy the dampness and fragrance

However, some volatile aromas cannot be gasified at room temperature and need to be boiled in hot water to release the aroma. This is the wet aroma of brewed coffee, which is the second step in tasting the flavor of coffee. When tasting wet incense, we also take the way of far and near interaction to smell the fragrance. At this time, the charming aromas of coffee, such as sour flowers and fruits, caramel and so on, will be more obvious and easier to detect than when smelling dried incense.

Step 3: enjoy the taste of coffee at the entrance

Dry and wet aroma belong to volatile aroma. As for the water-soluble taste of coffee after brewing, that is, the third level of flavor, it needs to be captured by the taste buds of the tongue. At the entrance of coffee, the sour, sweet, bitter and salt receptor cells of the taste buds capture water-soluble flavor molecules. The tip of the tongue is sensitive to sweetness, both sides of the tongue are sensitive to acid and salt, and the root of the tongue is sensitive to bitterness.

Step 4: enjoy the taste with the interaction of tongue and palate

After the coffee is imported, the first taste is sour, sweet, bitter and salty. In addition, you need to slide your tongue back and forth across the mouth and palate to feel the smoothness and astringency of the coffee liquid.

The sense of smoothness comes from suspended matter such as coffee oil, protein and fiber, which can make people feel happy. Astringency is caused by the bitter degradation dicaffeoylquinic acid (a powerful antioxidant) produced by roasting chlorogenic acid in coffee. Generally speaking, the more obvious the consistency of coffee, the better its smoothness and the better the overall taste.

Step 5: keep your mouth shut and enjoy the sweet fragrance

After feeling the taste and touch of coffee, you can do a closed breath, shut up, slowly exhale out of the nasal cavity, and use the sense of smell behind the nose (which is extremely sensitive to the smell behind the nose and can distinguish the nuances of individual atoms in the molecule) to taste the sweetness of coffee. Lightly roasted coffee will have rising sour and caramel aromas, while deep-roasted coffee will have rising turpentine and mercaptan aroma. When using the sense of smell behind the nose to taste the flavor of coffee, the sweet flavor of caramel is more complete and charming than the sense of smell in front of the nose.

Step 6: chewing the breath and rewarding the charm

After a good coffee is swallowed, it still has a fragrant aftertaste in the mouth and can be chewed continuously and felt through the sense of smell behind the nose. The aroma of good coffee is endless, leaving fragrance in the mouth and nose.

Knowledge: shallow roasting is mainly sour and flavor, if the baking is not handled properly, there will be a sense of astringency and irritation, while the mellow thickness and flavor of coffee feel lower.

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!

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