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Taste characteristics of hand-made deep-roasted coffee introduction to the flavor description of bitter coffee

Published: 2026-05-14 Author: World Gafei

Last Updated: 2026/05/14, Coffee flavor arises at the historic moment with the concept of boutique coffee. Until now, a sip of shallow roasted coffee can easily blurt out several flavor descriptions, and even more outstanding ones can describe the coffee flavor as easily as the name of the dish. But when you come to deep-roasted coffee, it becomes difficult to describe the flavor and often cannot be used.

Coffee flavor arises at the historic moment with the concept of boutique coffee. Until now, a sip of shallow roasted coffee can easily blurt out several flavor descriptions, and even more outstanding ones can describe the coffee flavor as easily as the name of the dish.

However, when you come to deep-roasted coffee, it becomes difficult to describe the flavor, and it is often impossible to express it in words. "Nuts" and "chocolate" seem to have become the flavor representatives of bitter coffee, and "mellow" has become the highest evaluation of bitter coffee. Qianjie seldom introduced the flavor characteristics of bitter coffee in the past, so this issue will share how to taste the flavor of bitter coffee. The flavor of bitter is the same as that of sour coffee, which is also composed of aroma and taste. So when we taste bitter coffee, we should not only rely on the tongue to taste it, but also combine the aroma smelled by the nose. The bitter flavor in coffee is mostly formed by the caramelization reaction and Mena reaction produced by roasting. The deeper the degree of these two reactions, the more obvious the bitter flavor. The first flavor is caramel, which is the most obvious flavor produced by caramelization. After the caramelization reaction begins and explodes, the reaction browns the sugars to produce the aroma of caramel and maple sugar. Most of the time, caramel and maple syrup do not refer to the sweetness given on the taste, but the smell of coffee is very similar, so please do not use the sweetness of caramel syrup and maple syrup to mark the flavor of caramel and maple syrup in coffee. The second kind of flavor is baking, which is similar to the aroma emitted by baked bread and roasted meat. This is the baking aroma of amino acids and proteins in coffee beans produced by Mena reaction, and this aroma is what we often call "coffee aroma".

The third flavor is nutty chocolate. Nuts and chocolate are the most recognizable flavors in bitter coffee. It is also catalyzed by amino acids, proteins and other substances through Mena reaction. Nuts, like citrus, are also a general term, which can be subdivided into roasted almonds, roasted peanuts and roasted hazelnuts. Chocolate generally refers to dark chocolate, which tastes sweet and bitter, which is very different from the usual chocolate with high cocoa butter. The fourth kind of flavor is spice flavor, which is also catalyzed by Mena reaction. Coffee generally has the flavor of cloves, cardamom, cinnamon and other spices. However, this kind of flavor is difficult for us to taste. Because these spices rarely appear alone in daily life, most of them appear as seasonings of dishes, so people have less knowledge about this kind of flavor.

Although the above flavor will show bitterness, but these bitterness are comfortable, we call it positive flavor, since there is a positive flavor, then of course there will be bitter negative flavor. The common flavors are smoky, sawdust, medicine and burning, which show uncomfortable, choking and irritating feelings over and over again. In addition to the flavor, many people can't help but use "mellow" to express the bitter but comfortable feeling of a cup of coffee. This mellow means that deep-roasted coffee has a good taste and feels comfortable to drink, of course, we can also use mellow, full, smooth and other words to express.

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