What is the aroma of coffee beans? how to describe the relationship between coffee aroma and flavor acidity?

Basically, the aroma is the taste of coffee. It is the reason for many flavor attributes (sweet, salty, bitter, sour and delicious) that the tongue cannot directly perceive. Due to the improvement of testing equipment, there are more than 800 known fragrances in coffee, and new fragrances are found regularly.

The aroma of coffee is also known as its aroma or aroma, which is different from the aroma of coffee. In coffee terminology, aroma refers to the smell produced by the steam and gases (volatile organic compounds) of coffee. These gases and gases are released during the fermentation of coffee beans. Grind and then inhale aromatic compounds through the nose and touch the nasal membrane.

Because the aroma releases flavored compounds from coffee through the air, the aroma of fresh coffee is much stronger than that of old coffee (which is why it tastes better! In general, as the roasting degree deepens, the more compounds in the coffee change and become detectable, which means that the aroma becomes stronger. Depending on the degree of roasting, coffee can range from light, fruity to scorched. Most coffee smells like caramel, almost nutty.

Old coffee will smell musty and cardboard.

Aroma is one of the main qualities of coffee

Aroma is one of the main qualities of coffee, indicating its flavor, mellow, acidity, sweetness, bitterness and aftertaste. Coffee aroma is one of the main categories used by professional coffee tasters (cup testers) to judge the quality of coffee.

In front of the street, there is a rose valley from Colombia using anaerobic enzyme washing method to show the overall rose flowers with fermented wine flavor, more peach, cranberry, wine heart chocolate flavor. It tastes great!

Coffee aroma description

Aromas can be described as, for example, complex, smoky, nutty, herbaceous or fruity. Many excellent coffees reveal subtle floral notes-notes are often best at the moment when the earth's crust experiences the right reason during coffee cupping.

For example, Yemeni mocha coffee is famous for its fresh floral fragrance.

Also famous for their floral scent are the finest Kona coffee and the best Colombian coffee. The freshness and roasting degree of coffee are important factors to retain and enhance the flower aroma of coffee.

Coffee aroma and its relationship with coffee taste and acidity

The aroma of coffee is also related to the flavor and acidity of coffee. For example, if the coffee taste is very strong, then the aroma will also reflect the strong flavor, if the coffee is acidic, it will smell very sour.

Some of the more subtle flavor features of coffee (for example, strong, transient characteristics) are most evident in the aroma. Because human senses tend to work together, aroma may also affect the flavor characteristics / taste of coffee, which can be very subtle.

Volatile components of Coffee and their effects on aroma

The aroma of coffee, which can range from herbal to fruity, is produced by the volatile components (steam and gas) of coffee, which are released from brewed coffee and inhaled through the nose to come into contact with the olfactory membrane. This is detected when the coffee is swallowed and the aromatic compounds flow upward inside.