The taste of hand-brewed coffee is sour, sweet, bitter, clean, dry and wet.

In the process of tasting coffee, we will first smell the fragrance, then taste the flavor and taste of the coffee, and finally feel the aftertaste of the coffee. Smell the aroma of coffee, taste the flavor of coffee we understand very well and feel very intuitively. But what exactly is Yu Yun?

Yu Yun is called aftertaste in English. Compared to the flavor we feel when we taste coffee directly, Yuyun seems a little illusory. Popular understanding is the taste and aroma of coffee returned to the mouth and nose after drinking. To take a very simple example, when eating durian, you can taste the aroma of durian and that attractive taste, but for a long time after eating, you can still feel the aroma of durian in your mouth. It is easy to understand by replacing the above-mentioned "durian" with "coffee". Why does coffee come back with an aftertaste? a large part of the aftertaste of coffee comes from the "capture" of coffee aroma by the sense of smell behind the nose. There are many oil-soluble aromatic molecules in coffee, which are insoluble in water. after drinking coffee, some of the coffee oil will remain in the mouth, and the aroma substances will volatilize with the disintegration of the oil. The aroma substances from the nasopharynx connect to the nasal cavity, thus sniffing out the aftertaste.

I think some guests like espresso very much because there is about 1 inch of fat in espresso. In addition to providing a full taste, it will also exude a caramel-like aftertaste.

So the evaluation of the aftertaste of good coffee can be divided into two aspects, namely, duration and flavor. A good aftertaste will last a long time. And Yu Yun will also distinguish between the good and the bad. If it's espresso, the good finish is caramel, which can last for a few minutes. On the other hand, the bad aftertaste may be manifested as bitter, over-fermented and rotten aroma, and the bitter taste sticks to the tongue for a long time.

For the lighter dripping coffee, the shallow roasted coffee beans do not last as long as espresso, and may only last as short as a few decades of seconds. A good aftertaste will show the fragrance of light flowers, tea, honey and so on. On the other hand, the bad afterrhyme will show a sense of dryness, no remaining rhyme, or disgusting discomfort. On the other hand, the bitter taste of medium-and deep-roasted coffee beans will dissipate quickly in the mouth, showing the aftertaste of cocoa and caramel. How to feel the aftertaste since we know that the source of the aftertaste is that the residual aroma of coffee in the mouth is reversed to the nasal cavity through the nose and throat, then in order to feel more aroma, we can shut up and breathe back after drinking the coffee. exhale through the nasal cavity to feel the aroma of coffee.