How to evaluate coffee correctly? Evaluation criteria for cleanliness, acidity, sweetness and aftertaste of coffee

When it comes to tasting coffee, many friends talk about flavor. It seems that whether you can taste coffee or not is closely related to how much flavor you can drink.

In fact, this is not necessarily the case. Tasting means tasting and distinguishing, which is different from ordinary coffee, just as we often like to taste individual coffee, but seldom taste instant coffee.

This is not only because individual coffee tastes better than instant coffee, but also because people have different needs for the two kinds of coffee. Instant coffee itself is positioned as a convenient caffeine supplement, and people who drink it naturally don't expect much of it. The existence of individual coffee is for better taste, and people will naturally taste it seriously. But tasting coffee is not limited to whether you can drink the flavor. Qianjie believes that the most basic thing is to distinguish between the good taste of coffee and where it tastes good. In other words, if you drink something that doesn't taste good, it doesn't taste good. Qianjie thinks that it can be judged from these angles. -aroma before drinking coffee, you might as well smell the aroma of coffee. Even if you can't accurately describe the flavor, you can still smell the sweetness of flowers and fruits, or the aroma of caramel nuts. This is undoubtedly the best part of coffee.

Acid quality the acid quality here does not mean that the more acid the better, but the acid quality. For example, when tasting coffee, if the caffeic acid shows a sour taste like fresh fruit, it means that the acidity of the cup of coffee is good. It is generally described as active acid, soft acid, hierarchical acid. Some not-so-good acids can be divided into decaying acid (rotten smell of excessive fermentation), concentrated acetic acid (vinegar flavor) and sharp acid (sharp). Of course, there are also some coffees that are not sour at all, such as deep-roasted manning coffee.

Sweetness is very straightforward, that is, the degree of sweetness, human beings can not resist sweetness, sweetness can make the brain secrete dopamine, making people happy. The same is true in coffee, the sweeter the coffee, the better. (this refers to the sweetness of the coffee itself, and the extra sugar is not discussed.) whether it is sour or bitter coffee, if the fine taste, you can also feel the sweetness in it. The sweetness of coffee is not perceived by pure taste buds like sugar, but by the combination of taste and smell. If you do not taste the sweetness of coffee, you can also try more individual coffee from different places, increase your own coffee samples, and compare them, you will know what the sweetness of coffee is all about.

In addition to the combination of taste and smell, drinking coffee also requires a tripartite combination of touch. The sense of touch here is the texture of coffee in the mouth and tongue, or taste for short. Generally good coffee can feel the "thickness" of coffee, just like drinking yogurt, can clearly feel the texture of yogurt. Generally, we will describe it as mellow, smooth, solid and delicate. The bad taste is as thin as water, or has the rough feel of sand. These are very easy to detect.

Yu Yun some friends like to talk while drinking coffee, which actually misses the opportunity to feel the aftertaste. The aftertaste is the aroma that is felt in the mouth and nose after the coffee is swallowed. Maybe when drinking coffee, after swallowing, close your mouth and exhale through your nose, you can feel the aftertaste of coffee. Generally speaking, the most common aftertaste is the fragrance of fruit tea, light flowers, honey and caramel cocoa. Here I would like to add that the so-called Huigan does not belong to the category of Yu Yun. Miscellaneous flavor refers to some flavor that obviously does not belong to normal coffee, which is also very easy to detect. What we mean by miscellaneous flavor generally refers to the smell of soil, sawdust, medicine, rubber, bitterness and bitterness. If there are no unpleasant smells in a cup of coffee, we will describe the cup of coffee as clean and layered. Tasting coffee is not the same requirement to describe the flavor, to be able to distinguish the good taste of coffee, and to be able to explain the reasons, enough!