How to describe the aroma of coffee? How to calibrate the senses? How to train flavor description expression?

Coffee mellow rich, coffee aroma overflowing, coffee slightly bitter, released from the mouth, that special flavor. And all kinds of taste description terms, nothing more than these kinds.

Flavor: The overall impression of aroma, acidity and alcohol of a cup of coffee.

Aroma (aroma): coffee brewing after the completion of the distribution of taste, describes the coffee aroma includes caramel flavor, fruit flavor, flower flavor, rich, spicy... and so on.

Bitter: One of the four tastes of coffee, the reasons for its formation can be divided into the following five categories:

1. Variety: Generally speaking, Robusta is more bitter than Arabica.

2. Origin: Generally speaking, coffee produced in Sumatra and Java in Indonesia is bitter than other regions.

3. Roast: Deep-roasted coffee beans are also bitter because of their high degree of caramelization and carbonization.

4. Caffeine: Caffeine is one of the bitter sources of coffee. Robusta has about twice as much caffeine as Arabica, so Robusta is bitter.

5. Extraction time: The longer coffee is extracted, the more bitter it is.

Body (consistency): Body is also translated as alcohol, but this translation is not accurate, it refers to the feeling of coffee after the entrance of the thick, thick texture, tongue on the coffee weight, quality of the tactile impression, consistency of the description from light as water thin, thick soup moderately thick and deep as syrup super thick fat.

Acidity(acidity): refers to the taste distributed on the back of the tongue, which is not the same as the citric acid that makes people keep secreting saliva. The feeling of coffee acidity is fresh, bright and hearty. Arabica coffee beans at high altitudes usually have acidity characteristics, while Robusta beans at low altitudes lack this characteristic.

Sweet (sweet): describes coffee evenly delicious, flawless, perfect coordination, aftertaste endless taste, high-quality coffee usually exudes sweet and sweet flavor.

Strong (strong): describes the strong flavor of deep-roasted coffee beans, rather than coffee beans containing a lot of caffeine. In fact, weak canned coffee has a high caffeine content because it contains a lot of Robusta beans.

Tangy (spicy): describes coffee with strong sour taste, spicy sour taste between fruit acid and wine acid. Costa Rican coffee grown in the highlands often has a spicy flavor.

Briny (salty): Coffee beans will produce salty taste if they are overheated or because they contain a lot of minerals.

Ten, Winy (wine): a bit similar to the smell with a slight fragrance, water quality sour and uniform alcohol comprehensive feeling.