The tasting method of hand-brewed coffee introduces how to distinguish the aroma and flavor of coffee beans.

As the title says, a guest who doesn't drink coffee often comes to the Qianjie store. When he is holding a cup ready to taste, he suddenly stops and asks the question in the street: "Boss, how should this coffee be tasted?" Today in front of the street, I will talk to you about how to taste coffee.

First of all, preferences are subjective.

There is no absolute standard for whether a cup of coffee tastes good or not. whether it is bitter, sour and sweet depends first of all on your personal dietary preferences. For example, whenever a sample of hand-brewed coffee is shared in the front street, it is obviously from the same pot of coffee, some people think it is full and sweet, some people think it is too sour, while others are embarrassed by bitterness. At this time, the so-called "delicious coffee" is "my favorite coffee".

When judging the quality of coffee, be objective

Just because everyone has different dietary preferences, they naturally have their own standards when drinking coffee. These more or less the same mainstream standards, so that the taste spectrum of coffee has a unified terminology, we can relatively objectively evaluate the quality and advantages and disadvantages of coffee.

Volatile aroma

The volatile aroma is mainly divided into two parts: dry incense and wet incense, in which the smell that can be directly perceived after grinding is called dry incense, and the smell released after contact with hot water is called wet incense. For example, in the front street, the aroma of Kenyan Asaria coffee shows the aroma of berries and small tomatoes, and the smell of Wumei and Sydney when it is hot.

In addition to smelling directly from the nose, some fragrances are "slipped" into the nasal cavity by the mouth along with the swallowing process. For example, after drinking red roses in the front street, there is a faint fragrance of flowers and Hami melons and fruits after summer, which is not the senses brought by the taste buds (the tongue cannot distinguish the smell), but the smell caught by the smell behind the nose. If we smell a better aroma in the coffee, we will add a good impression to it.

Taste

Our taste buds can only feel five taste substances: sweet and sour, bitter and salty, there is almost no "fresh" taste in coffee in theory, and the salty taste is often obscured by other flavors under normal circumstances. Therefore, as far as tasting coffee is concerned, we generally pay attention to the sour, sweet and bitter taste.

As coffee lovers, we can follow our preferences and find coffee that makes us taste better.

Taste

This can be understood as the overall feeling of the coffee liquid to the mouth, also known as the body of coffee, which is actually the volume (texture) of coffee. 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". The taste of coffee is usually described as rough, smooth, thin, mellow and full, which is easier to perceive.

The oral feeling of coffee after swallowing is also an important part of coffee tasting. Bitter mouth or strong fermented or acetic acid taste is an uncomfortable performance and points should be deducted. After drinking coffee, I feel nothing in my mouth, but I don't lose it. When after drinking coffee, the mouth is sweet, or exudes a light and comfortable aroma of tea, then the aftertaste of this cup of coffee is very good, is a complete experience.

In other words, just drink more coffee!

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