How to describe the coffee flavor of hand-made individual coffee beans and how to choose the price

In the last article, Qianjie shared how to find out the flavor memory. Daily flavor memory is helpful for us to taste the flavor when tasting coffee, so this point focuses on accumulation.

However, most people's memory is very easy to lose, reflected in the expression of flavor, drink familiar flavor but it is difficult to say the specific taste. In fact, this is that our brain's search for "memory" is too primitive. Imagine that when you memorize English words at school, associative memorization is far more efficient than rote memorization. The principle is the same with regard to the understanding of flavor. Learn to sort out the knowledge you have memorized. You can also sort it out according to the flavor relationship on the coffee flavor wheel. Take fruit as an example, try to blindfold to try all kinds of fruit, we can still clearly distinguish all kinds of fruit, because the unique aroma, acidity and taste of the fruit give us three criteria to judge. When the aroma, acidity and taste meet the memory of the fruit, it will naturally be 100% hit.

However, if there is no taste, that is, they are all pressed into fruit juice to taste, our standard is only two-aroma and acidity. But we can still hit most of them, which depends on the unique aroma of the fruit itself. Next, Qianjie is going to tell a story about the relationship between cherry blossom-flavored food and cherry blossoms. Cherry blossoms give people a very beautiful feeling, but people can't love them when they are made into food. In fact, the cherry blossom itself is almost tasteless, and the cherry blossom-flavored food is blended by perfumers with edible flavors. To make a real cherry blossom flavor, it is also difficult for the perfumer, because the cherry blossoms are really light and tasteless. But they thought of the contact method of cherry blossoms, which is the feeling of spring. Whether it is food packaging, or strange sweet and sour taste, all specially express the "spring day". Of course, the ideal is beautiful, the reality is always bony, and the perfumers continue to refuel. Qianjie shares this story, in fact, I want to express that many things are potentially linked together. The fruit is from the sour to the sweetest, and the color is from green to yellow to red to black. Fresh and light, heavy and dark.

So, back to drinking coffee, the sweet and sour value of coffee belongs to the fruit of that color, the aroma of citrus, the sweet berry of faint fruit, or the tropical fruit with strong ripe and fermented flavor. For example, the same is true of floral aromas, nutty cocoa and roasted flavors. However, there is a saying on the front street that coffee is coffee, coffee has the flavor of strawberry, it is either coffee or strawberry juice, and coffee is not juice if it is juicy.