Do you really understand what Coffee Rhyme and Huigan are? Which coffee beans can be recommended?

For a long time, a guest always came to the store to order a cup of Blue Mountain coffee at a fixed time, then sat quietly on his seat, drank it and left without much conversation. Until once after checking out, he said to Qianjie, "after drinking coffee from many places, I like your Blue Mountain. Huigan is very good."

"Huigan" is both familiar and unfamiliar to coffee. When you hear the word "Huigan", you will understand the performance of this cup of coffee. Strange is that the word "Huigan" is rarely used in the evaluation of boutique coffee. First, let's take a look at the definition of Huigan. It refers to the bitter taste at the beginning, and the so-called sweet taste after a turning point, and it also refers to the sour taste at the beginning and the sweet taste after the turning point, such as olives. In other words, Huigan is based on bitterness and astringency. This is a good indicator for the evaluation of deep-roasted coffee with a bitter taste. In the era when black coffee is bitter by default, one cup of coffee is still bitter after swallowing, and the other cup of coffee is bitter after swallowing. Admittedly, the latter will be more pleasing. On the other hand, in the boutique coffee with flower flavor and fruit rhyme, Huigan is no longer applicable to an evaluation standard for all black coffee. Therefore, it turns to "Yu Yun" to evaluate the flavor performance of coffee after swallowing. Huigan belongs to the afterrhyme, which refers to the flavor and aroma of the coffee substances left in the mouth after the coffee is swallowed, which can be divided into positive and negative. A good aftertaste is a positive flavor, such as flower fragrance, tea rhyme, honey rhyme, sweetness and so on. Huigan belongs to a positive flavor, and the longer the good flavor lasts, the better the performance.

Negative aftertaste such as sawdust, earthy flavor, rice bran flavor, etc. Here Qianjie also adds a misunderstanding, many people will think that the stronger the bitter coffee, the stronger the taste. In fact, there is no inevitable relationship between the degree of bitterness and the intensity of return. For example, in coffee with a higher extraction rate, bitterness is more prominent. Similarly, macromolecules that show bitterness are more likely to remain in the mouth, while Huigan is weaker or even absent. ≠ sweet after drinking water you must have heard that after drinking coffee, water is sweet. Many people will interpret this as the same meaning as Huigan.

However, the sweetness of drinking water after drinking coffee is not a return to sweetness, but a sign of "feeling contrast". The water is colorless and tasteless, if you drink the bitter substance first, and then drink the water. It creates a contrast that gives you the illusion that water is getting sweeter. Whether it is drinking traditional Chinese medicine, or eating Huanglian, and then drinking a mouthful of water, the mouth will be sweet.