How do you describe the flavor of individual coffee? How to identify the aroma and flavor characteristics of hand-brewed coffee

Very often, when customers come to Qianjie to ask for advice on "how to scientifically learn coffee tasting and how to quickly identify the flavor of coffee", in view of the time constraints, the only central idea that Qianjie can express is "pay attention, drink more"!

Today Qianjie is trying to share some "ways to taste coffee" (know how to put it into practice).

-how do we perceive flavor?

Most of the time, we think that the flavor is drunk, and the sense of taste takes most of the credit. In fact, the sense of taste can only be distinguished from five flavors, and thousands of flavors in coffee are "smelled". Partners with rhinitis or colds should have a deep experience. When the nose is stuffy, almost nothing tastes good.

The olfactory somatic cells in our noses can feel the smell, and the taste buds on the tongue can feel the smell. But they can't tell what smell / smell it is, and what they feel needs to be fed back to the brain so that the brain can judge what it is. If the brain does not form a memory of the smell / taste, it will naturally be unable to tell what it is. So what Qianjie says about drinking too much is actually to let the brain form a memory.

-to form flavor memory points-

I recall that when I was in the Chinese class, when the teacher asked to recite the text, we could memorize the text in just one day, but after a week, the text was only left with incomplete memory. this is because we did not grasp the memory point of the text, just rote memorization, when urgent needs have been solved, it will naturally be "dragged into the recycle bin" by the brain.

We are also identifying flavors, labeling each flavor to form a memory point. Many light-roasted coffee beans describe the flavor of "citrus" in the flavor description. We can't taste it when we taste the coffee. It doesn't matter. Let's start with the fruit "citrus" and find the memory point of this fruit.

Despite the fact that fruits such as "citrus" are sour and sweet, they actually span a large span. Casually saying "kumquat, sugar orange, ugly orange, tribute orange, navel orange and Xinqi orange" all have their own characteristics. If you hold your nose and eat these oranges, you can only tell which are sweeter and which are sour.

When you open your nose, the aroma comes to the nostrils. The biggest impression of citrus to Qianjie is that the air is filled with fragrance when peeling the peel, and when chewing, when you taste a lot of sour and sweet juice, you can feel the aroma through the sense of smell behind your nose. At this time, we label this kind of citrus as "fresh fruit fragrance". If you are more advanced, you can also make a clearer breakdown of these oranges. Xinqi is "exciting, fresh and juicy", while tribute oranges are "light and delicate fragrance".

To give an example that is close to life, if you taste the cucumber smell of something potato chips, think about what label you put on the cucumber.

There is no quick way to identify coffee flavor. This article briefly shares how to "remember flavor". The next one will teach you "how to classify and apply flavor to coffee like a library". The next article will teach you.