How to describe coffee aftertaste introduction to the concept and characteristics of hand-brewing coffee afterrhyme

As for how to distinguish the flavor and taste of coffee, Qianjie has previously shared detailed content; and since these belong to the "main subjects" of coffee tasting, it is also easier to find tips.

The next front street to share with you is the "looming" aftertaste, compared to the coffee flavor, taste these main senses, aftertaste is a sensory content that many friends easily ignore, or some friends drink out, but do not know how to express, how to judge is good or bad.

What is coffee aftertaste? A simple summary is the aroma, taste and taste of coffee after drinking. We can simply understand that this is a problem of time difference. Before coffee is swallowed, the taste, aroma and taste felt are classified as flavor and taste performance; while the taste, aroma and taste of coffee after swallowing are called aftertaste. In this way, when you drink coffee in the future, you can judge which part belongs to the flavor taste and which part belongs to the aftertaste according to this time period. Why is there an aftertaste? Abstractly explained, that is, when coffee liquid is in the oral cavity, it is composed of macromolecules, water-soluble powder water and water-soluble small molecules to construct flavor together, and after swallowing coffee, some water-soluble small molecules go with coffee liquid, leaving some water-insoluble or water-soluble molecules attached to the oral cavity, thus constructing a different flavor from before. After the nose smell and aftertaste Although aftertaste is after swallowing coffee, the aroma, taste, taste in the mouth together, but the aftertaste flavor is mainly based on the aroma remaining in the mouth. And to feel this fragrance, you have to rely on the smell behind the nose. The practice is also very simple, after swallowing coffee, close your lips, and then slowly exhale gas with your nose, the coffee aroma in the mouth will return to the nasal cavity along the nasopharynx channel to feel the flavor of coffee.

Therefore, if you want to feel the aftertaste of coffee, there is also a particular way to drink it. How to distinguish good from bad aftertaste? A cup of coffee is judged by two dimensions. The first is the persistence of the finish, and the second is the positive and negative flavors of the finish. According to common sense, coffee will have aftertaste, but the duration of aftertaste of various coffees varies, for example, the caramel aroma left in the mouth after drinking espresso with good aftertaste can last for 10 minutes. Espresso with a short aftertaste loses its aroma within seconds of drinking.

In the coffee cup test, there is also the score item of aftertaste, in which the length of aftertaste will be used as one of the criteria for scoring. If a cup of coffee performs well in all directions, only the duration of aftertaste is very short, then only a low score can be obtained in this item. Then the aftertaste will also be divided into positive flavor performance and negative flavor performance. First of all, the negative aftertaste performance, common performance has dry, rough, throat-stuck taste, burnt bitter taste for a long time, sour flavor, strong fermentation flavor, like milk rot, over-ripe fruit aroma... There are many positive aftertaste performance, among which the most easily perceived is sweet. That is, when drinking bitter coffee, the mouth is as bitter as nut chocolate at first, and after swallowing, the bitter taste comes, and the mouth is full of "sweet" feeling.

Aroma finish on the performance of bitter-based coffee will generally show caramel, roasted nuts, spices flavor. For example, the finish of golden mantnin coffee beans shows sweetness, caramel and spice aromas. Acid-based coffee will generally show oolong tea aroma, fruit sweet flavor, honey aroma. For example, the aftertaste of classic washed Ye Jia Xue Fei coffee beans is green tea feeling and fresh aroma of orange peel.

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