How to judge the extraction of coffee by tasting introduction to the sensory description of the flavor of hand-brewed coffee

If you want to learn to make coffee, you must first learn to drink coffee. Of course, the term "learn to drink coffee" here does not mean that it can depict a beautiful flavor, but rather to judge whether a cup of coffee is good or bad, that is, good or bad.

Subjective and objective coffee is good or not, there is a big factor depends on personal preference. For example, on one occasion, when Qianjie was sharing tasting coffee with all the guests in the store, some guests felt that their teeth trembled with acid, while others felt very sweet and delicious. From their point of view, they are right to judge the taste, which is the threshold of taste difference between people. If everyone were to judge by their own standards, it would be a mess. So there will be a relatively objective standard for everyone to learn this set of standards so that they can communicate with each other. These standards are the sensory standards developed by some mainstream organizations (such as SCA, ACE, CQI). These standards are more or less the same, representing the mainstream sensory perception of coffee. (if you want to study, you don't have to sign up for the course. You can buy some sensory books first, and it's not too late to report again.) to find out the difference through comparison, when Qianjie was conducting a test on "the effect of filter paper fit on coffee flavor", there happened to be a guest drinking coffee in the store. So Qianjie invited this guest to participate in this test. By comparing and tasting the samples, the guest can accurately tell the difference between the three cups of coffee. Therefore, learning to drink coffee requires the accumulation of effective flavor information database, and comparative tasting is one of the more efficient methods. The second is that you need enough accumulation, for example, when you drink a cup of coffee whose acidity refreshes your cognition, then your acidity threshold for coffee increases, which will affect your description of the sour taste of coffee. Distinguish between positive and negative flavors although you don't like sour coffee, things like citric acid, passion fruit acid and gluconic acid are all positive flavors; so are bitterness, and some bitter flavors like dark chocolate are also positive flavors. (anyone who has eaten pure dark chocolate knows that kind of bitterness is unusual.) what is a negative flavor? generally speaking, it is an uncomfortable taste, such as strong sour, bitter, sour, bitter and long rhyme. And some non-taste negative feelings are hollow, boring, rough taste, short aftertaste. And these negative flavor performance, the reason will come from coffee bean quality, baking quality, brewing problems. And only by choosing a reliable coffee brand, we can basically avoid the problems of coffee bean quality and roasting. The rest is the negative flavor of the brewing reason. Brewing problems can be roughly classified as under-extraction and over-extraction, for example, insufficient extraction will lead to strong acid, sharp acid, acidity, light salty, thin taste, water feeling, short finish and other negative performance of coffee. Excessive extraction can lead to bitter, bitter, long bitter rhyme, rough taste and so on. Therefore, as long as we can distinguish these flavors in coffee, we can infer what is caused by brewing according to these negative flavors, so as to judge the extraction status of coffee by tasting. The lack of extraction is generally due to the fact that the sweet and bitter substances have not been extracted, resulting in obvious acidity, or even sharp irritation. If it is a strong sour feeling, it may be caused by a small amount of water injection. The irritation, water and thin taste such as acidity may be caused by the rough grinding degree and the short extraction time caused by fast water injection. And the privilege of tasting a touch of salty taste is also a manifestation of insufficient extraction. Under normal circumstances, there is little chance of tasting salty taste in coffee, because it will be covered up by sour and sweet, while the underextracted coffee will expose the salty taste because of the lack of sweetness. It will usually appear on some underextracted coffee which is not sour. Insufficient extraction of coffee also often shows a short afterrhyme, generally providing the middle and latter part of the coffee, if this part is missing, it will make the coffee rhyme short.

Excessive extraction is due to the extraction of too many coffee substances, resulting in some not-so-good bitterness also extracted into the coffee. For example, due to the bitter taste of grinding too fine and soaking for too long, this feeling is not only bitter, but also makes the whole mouth have a rough feeling, this is because superextract coffee contains more polyphenols, these substances will combine with proteins in saliva, resulting in a rough feeling. If the water temperature is too high, it is easy to make the coffee have a bitter taste, which is very exciting and will remain in the mouth for a long time. Of course, under normal circumstances, reasonably extracted coffee will show fruit-like acidity, such as active acidity like lemons and oranges, and moderately sweet and sour fruit notes like strawberries and Brin. Then there is full sweetness, such as honey and fructose. The moderate concentration shows clear flavor and rich layers. And long-lasting charm, generally expressed as light flower fragrance, tea feeling.