What are the flaws in the coffee? How to distinguish the negative flavor of coffee

When you learn the coffee tasting, you will focus on the description of the positive flavor. For example, when you describe a cup of coffee, you can blurt out "jasmine, lemon, strawberry, caramel, chocolate", but when you drink an uncomfortable taste, you can only say "bitter, mixed taste, green and astringent".

In fact, to learn to taste the flavor of coffee, not only to know how to taste the positive flavor of coffee, it is also very important to learn to taste the negative flavor of coffee.

Green and astringent, in fact, what you want to express is the taste of underripe fruit (which can be substituted into carambola, green papaya) or grass. This taste will not be offensive, but it will feel a little uncomfortable in the mouth and throat, of course, it also depends on the intensity of the green. This flavor is often found in coffee beans with a large number of white beans, lightly roasted coffee and coffee with a lack of tails.

The taste of overfermentation may be strange to everyone, but if you say the taste of rotten apples, you should feel it. Fermented flavor is not a negative flavor, such as wine flavor, jackfruit flavor. But sometimes the taste of jackfruit and rotten apples is really just a thin line of difference. The taste of overfermentation is similar to that of rotten fruit, bean drum and soy sauce soup. This flavor usually occurs on heavily fermented coffee beans.

Miscellaneous flavor includes a lot of flavor, anyway, as long as you drink a little bit of uncomfortable bitterness in the coffee, you can put it on the miscellaneous flavor. But every time you say the miscellaneous smell may not refer to the same kind of miscellaneous smell, so it is necessary to distinguish what kind of mixed smell you are talking about. For example:

The smell of dirt does not ask you to taste the taste of the soil, it refers to the smell of the soil after it rains.

The smell of wood, which is the smell emitted by compressed wood or wood chips, is usually caused by excessive extraction. Here to distinguish from the aroma of cypress and pine, some Southeast Asian coffee beans will have the aroma of pine and cypress (grease), which belongs to the positive flavor. The two are like the difference between plywood and incense wood.

It smells smoky, and it feels like choking from burning wood. It is usually caused by improper baking.

The smell of rubber refers to the smell emitted by sulfides, such as the pungent smell of tires. This flavor is easy to appear in Robusta coffee beans.

The taste of medicine actually refers to the bitter taste of plant alkaloids, and the elephant is a white tablet. In coffee, many people mistake this taste for burning bitterness.

The smell of coke, the bitter taste of food after being charred. It usually occurs in deep-roasted coffee or overextracted coffee.

The smell of mildew is like the smell of clothes on a rainy day. This flavor is rarely found in coffee. The reason for the occurrence in coffee may be the presence of moldy beans, black beans, or cooked beans for more than half a year.