10 categories of Coffee Flavor Wheel introduction of how to describe Coffee Flavor Wheel

When it comes to coffee, maybe no one doesn't know it, but if you want to tell what the coffee tastes like, I'm afraid not everyone knows it. Some people say that coffee is either bitter or sour, it has no taste, it is all the same. Indeed, many people feel the same way when they first come into contact with coffee. When they hear the barista say that the coffee has citric acid, berry notes, flower aroma, chocolate and so on, they all think it is incredible. Why can't I feel it after taking a sip of coffee? The barista said to drink more and taste more. finally, the barista pointed to the coffee flavor wheel and told us that you can refer to this flavor wheel when drinking coffee and think about the taste of your coffee.

Have you ever found that when you drink coffee, you will feel that it tastes familiar, but you can't remember it? You may need to take a look at the flavor wheel at this time. Most of the time, our sense of taste and aroma memory, when used, is too little. This cup of coffee awakens the touch of that taste, but you can't remember it. At this time, the flavor spectrum included in the flavor round may help you. Guide you like a mentor and bring you back to that memory.

Coffee flavor

The flavor of coffee is closely related to the producing area, at the same time, it also has a lot to do with the degree of roasting. The flavor of coffee will be different according to the degree of roasting. When tasting coffee, Qianjie coffee will pay attention to the performance of coffee in the four major tastes of sour, sweet, bitter and salty, which is closely related to the degree of roasting, so [flavor wheel] is classified by shallow medium roasting and deep roasting. Coincidentally, the shallow medium-baked "sour and sweet" flavor has low molecular weight, high polarity and high water solubility, which is often dissolved in the first half of the extraction. However, the "bitter and salty" flavor, with high molecular weight, low polarity and low water solubility, is often dissolved in the latter half of the extraction. the taste of moderate baking of coffee is mainly sour and sweet with low molecular weight and middle molecular weight. but there are too many defective beans or improper baking, even shallow baking will produce a thankless bitter and salty taste. So that deep baking is dominated by high molecular weight bitterness and saltiness. But deep baking is not useless, the rarest deep baking flavor spectrum-"thick but not bitter, mellow moisturizing throat".

What is SCAA? What is the coffee flavor wheel?

The full name of SCAA is Specialty Coffee Association ofAmerica, which is translated as "American Special Coffee Association" or "American Fine Coffee Association" in Chinese. SCAA is the largest coffee trade association in the world and a trade organization focusing on high-quality coffee. SCAA is committed to providing a common platform for pursuing the excellent quality of coffee "from seed to cup" and the sustainable development of high-quality coffee, establishing coffee quality standards and standardizing the certification standards for the skills of coffee professionals. The barista evaluation standard determined by SCAA and the barista certificate issued are currently one of the most authoritative barista certifications in the world. Coffee Taster's seasoning wheel is a round table that details the characteristics of each single coffee bean (single origin). Announced by the American Professional Coffee Association (commonly known as SCAA), it has become the standard for professional tasting.

Qianjie thinks that it may be a bit difficult for everyone to look directly at the flavor turn to taste coffee, but it may not be so difficult to understand how to divide it into several large modules, and if you break down the flavor of coffee into fruit, or some of the food we often come into contact with, it won't be difficult to understand. Baristas on the front street all need to identify the flavor of coffee by smelling incense and remember the flavor characteristics. Next, Qianjie will introduce each of the 10 categories defined by the Coffee Taste's Flavor Wheel created by counter-cultural Coffee.

Fruit (fruit flavor) when it comes to fruit, we are no stranger to it. We eat it every day, and we may be very familiar with the taste of fruit. For example: durian, do not eat far away smell this smell to know that this is durian. The same is true of coffee, where oranges, apples, melons, grapes, tropical fruits, drupes, berries and dried fruits are subdivided into eight, making it possible to distinguish even smaller differences in fruit tastes. For example: the Ethiopian coffee in front of the street tastes sour, more irritating acid, citric acid, and berry notes, as well as mango, jackfruit and other flavors.

Chocolate (cocoa) cocoa also represents the taste of chocolate. Use this category to distinguish cocoa flavor from dark chocolate, milk chocolate and other types of cocoa powder. Friends who like chocolate may be able to smell it at once and feel very fragrant and sweet. For example, the Columbia Huilan coffee on the front street has the taste of dark chocolate.

Sweet and Sugar (Sweet) some coffees taste sweet, some are lighter and some are thicker. This is the category that determines the sweetness. It can show sweetness, from honey and maple syrup to candy-like flavors such as marshmallows. There is even a category called "Coke", which has a wide range of expressions. For example, Huakui 5.0 in the front street has the sweetness of honey and tastes light and sweet, while the Guatemalan Vivette Nanguo coffee in the front street has the taste of toffee, which is so sweet that it can be smelled dry and sweet. Yunnan coffee in the front street tastes like brown sugar.

Nuts (tree-flavored) nuts may be more general, in more detail, such as almonds, sticks, etc. Coffee beans are also tree nuts called coffee cherries, which can be obtained from coffee trees. It can be said that this is the part that may have characteristics according to the production region and variety. For example, the Brazilian coffee in Qianjie coffee has the taste of almonds and peanuts.

Cereals (based on the flavor of cereals) this is the category that distinguishes the tastes of cereals from cereals. The exquisite expression of "fresh bread" from barley such as rye and wheat.

Baking (roasting) this is the category that expresses the flavor of baked beans. Tastes that vary according to baking intensity, such as smoked "smoke" and charcoal "carbon", are classified. In fact, the taste of this kind of coffee also has something to do with the growing environment. For example, the Guatemalan coffee on the front street grows in the soil and naturally has a smoky taste.

Spices this is the category that determines the flavor of the condiment. The taste is expressed by familiar spices such as nutmeg, coriander, ginger and curry. This is a category in which the characteristics of land are easy to show.

Aroma (strong aroma) it is a kind of food with strong aroma, which can express the taste of the food. Soy sauce and meat are classified according to what they say: "do coffee beans really have this taste?" But from a professional appraiser, there is actually such a thing. For example, the Honduran sherry coffee on the front street has a strong creamy vanilla flavor.

Vegetable type (vegetable smell) this category is used to determine the smell of plants and soil (such as herbs and vegetables). Among these herbs, they are divided into mint and sage, and have expressions such as tobacco, wood and soil. For example, the Manning coffee of Qianjie Coffee has a strong flavor of herbs and pine.

Flowers (fragrance) it is a category that classifies perfumes like flowers. Such as: Ethiopian coffee jasmine, sweet-scented osmanthus, Colombian coffee roses and so on.

Summary of the types of flavor turntable

If you take a closer look at the flavor wheel, you will find that the coffee flavor of the flavor wheel is from light to strong, that is to say, the degree of roasting is from shallow to deep.

How to taste a good cup of coffee in front of the street

1. Drink coffee with a small sip, drink slowly, or even gargle and gently stir the coffee liquid in your mouth.

two。 Each mouthful will develop with the change of temperature, and the roots of the first two tongues will be bitter. When the temperature of the coffee is cold, it will slowly change from bitter to sour, subtle citrus acid, and the flavor of coffee will be different with the change of temperature. So Qianjie will recommend drinking from hot to cold to experience a different coffee flavor.

3. In the middle of the drink, the coffee changes from sour to sweet, from bitter to sweet, begins to taste sweet, has a sweet taste on the tongue, and finally has a sweet aftertaste to caramel, staying between the mouth and nose, tasting the aftertaste of coffee through the sense of smell behind the nose.

4. Do not rush to wash the cup after drinking, to smell the sweetness of the bottom of the cup. Maybe a lot of people don't care about this little detail.

Of course, if you want to taste the flavor of this coffee as soon as you drink coffee, there is only one way and the best way, that is, drink more, in addition to drink more or drink more, only your own fine taste, understand the flavor of this coffee, and remember, can remember better.

Suggestion on brewing coffee in Qianjie

If you want to make a good cup of coffee, in addition to the variety of coffee, there is also the freshness of coffee beans. Qianjie believes that the freshness of coffee beans is a very important part of brewing. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

Of course, there are some customers who need help grinding powder in front of the street, which doesn't matter, but Qianjie has to warn: if the coffee beans are ground ahead of time, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor mellow, so when you receive the coffee powder, you can immediately make a cup of coffee drink. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

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