What is the description of the flavor and taste of good coffee? How to taste the aroma and flavor of individual coffee

Many guests in front of the street have revealed that, in fact, they can not drink the flavor of coffee, but also read a lot of coffee tasting tutorials, but only "I understand it when I read it, but I can't start with it in real practice." If this is the case with you, you might as well take a look at some coffee tasting notes on the front street.

Tasting coffee ≠ describes the flavor many friends will have the misunderstanding that "being able to say (drink) the flavor of coffee is equal to knowing how to taste coffee." In fact, the flavor is only a small part of the whole coffee tasting. And can drink the flavor of coffee does not necessarily know how to drink coffee. The so-called flavor description just borrows some common foods to make people better understand the taste of coffee. For example, if the acidity of this cup of coffee is very similar to that of green apples, then we can describe the flavor of green apples. But if you want to drink the flavor of a green apple from your coffee, if you have eaten a green apple, remember the taste. That is, Qianjie often tells you to try more different foods (fruits) and expand your flavor memory bank. There are no shortcuts but can only accumulate.

And we taste coffee, mainly to evaluate whether the coffee is good or not, where it tastes good, and what is its deficiency. This has nothing to do with the flavor description, even if you can not drink the flavor, it will not affect your judgment of a cup of coffee. If you just want to learn how to taste coffee as a lover, you can taste it from five aspects: aroma, integrity, taste, taste and finish. First of all, the aroma is the first thing we feel when drinking coffee. The aroma is also divided into two parts: dry aroma and wet fragrance. Dry aroma reflects the quality of coffee. Coffee beans emit obvious aromas after grinding. Most of these aromas are very good. Light-roasted beans generally give off the aroma of baked bread, flowers and jam, while deep-roasted beans generally emit aromas of roasted nuts, spices, pine wood and dark chocolate.

The wet fragrance is the aroma emitted by the hot air after the coffee is brewed. Light roasted coffee generally gives off a light fragrance of flowers, sweet and sour fruit and sugar stains. Deep-roasted coffee generally gives off the aroma of spices, roasted walnuts, hazelnuts and caramel. We smell a better aroma in the coffee, which will give the coffee a good impression, and if we smell an uncomfortable smell or no aroma in the coffee, then we will subconsciously give the cup a low score. The unpleasant smells that are easy to appear in coffee are raw almonds (peanut clothes), Citigroup ginseng (herbs), burning and rubber. "similarly, to identify fragrances, you can't learn from words, but you still have to accumulate memories and hear more and compare more. "as a whole, why should Qianjie put the overall performance in the second place instead of the last? because the whole mentioned in Qianjie refers to the overall performance of the first mouthful after smelling incense, and the evaluation method is very simple:" is it comfortable to drink? do you have the urge to take a second sip? " A cup of coffee, which is comfortable to drink, is a sign of passing. Comfortable performance is no miscellaneous smell (high cleanliness), moderate concentration, irresistible taste. If you want to take a second sip after the first sip, it means that this cup of coffee is very delicious.

Of course, if you are just a lover, you can evaluate it with very strong subjective hobbies. For example, some friends just don't like sour coffee and want to throw up after drinking sour coffee, so you can follow your own hobbies and find your own comfortable coffee. But if you really want to understand coffee taste correctly, you need to balance your subjective and objective, looking for coffee deficiencies in a "fault-finding" way, such as miscellaneous taste, scorched taste, astringent taste or some incongruous taste. If the coffee does not have these defects, even if you do not like the taste of the coffee subjectively, do not let subjectivity hinder your judgment. (it is precisely because everyone has a very different subjectivity, so there will be courses such as coffee senses, mainly the "ruler" that allows you to "get" objective evaluation.) the taste is actually the best judgment. because we all have a good reference-water. For example, if we drink something similar to water, we will say "water and taste is thin" in the expression. The feeling of drinking is very unpalatable and astringent, so the expression will say "taste rough and astringent".

On the contrary, it tastes textured and thicker than water, saying "Body is full and mellow" in the expression, very silky in the drink, and "smooth" in the expression. There are only a few situations that describe the bitterness of a cup of coffee, rough, smooth, thin, mellow, and very easy to perceive. Taste for friends who usually drink less coffee, the taste of coffee will not be too good, the first time drinking coffee will mostly feel that the coffee is too bitter or too sour. But as you drink coffee more often, you will be self-taught to understand what is good acidity, what is good bitterness and, most importantly, the sweetness of coffee. In fact, when we drink coffee, the brain will also remember the taste, when we drink coffee more times, the corresponding coffee taste samples will be more. So when you drink different kinds of coffee, you will compare the perceived taste with the previous taste bank. For example, this coffee is a little different from the past, not so bitter, not so sour, that is sweet.

Yu Yun can be understood as the feeling of the mouth after drinking coffee. As an enthusiast, you can treat this as a deduction item. For example, after drinking a cup of coffee, bitter mouth or strong fermentation flavor, strong vinegar flavor, is an uncomfortable performance, points should be deducted. When you finish your coffee, you don't feel anything in your mouth, so you can't lose it. After drinking the coffee, the mouth is sweet (sweet), or gives off a light and comfortable fragrance (such as flowers, tea rhyme), strong and comfortable smell (such as caramel, cocoa), then the aftertaste of this cup of coffee is very good. It's a complete experience.

Finally, back to the flavor description that we most want to know, in fact, everyone has the ability to distinguish the flavor. For the coffee flavor, the first point is that there is no accumulation of flavor database, which leads to the inability to distinguish the flavor in the coffee. The second is the lack of methods of carding, which can distinguish the flavor of coffee, but subconsciously think that this is a "wild way", thus self-denial, shame to express, lack of communication, it is easy to be autistic. In fact, everyone in the coffee circle is very warm-hearted and kind-hearted, as long as they have the courage to express their feelings of flavor and participate in communication, they will slowly find the "ruler" to measure the flavor. If you come here, someone still asks, "I have tasted the fruits in the flavor description, but I really didn't drink them in my coffee!" Here are two suggestions on Qianjie, the first is to start with the basics, the detailed method can be clicked here; the second is opportunistic method, if you really want to enjoy the flavor of coffee, do not learn. This method is to abandon their own understanding of the flavor of the flavor description, and then drink coffee, from the taste of the coffee to the flavor description of the object one by one. That way, as the amount of coffee you drink increases, you will remember that a certain flavor in the coffee will be associated with the flavor described, thus remembering the flavor of the coffee. So, no matter what method is good, if you want to learn to taste coffee, you have to drink more in the end!

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