Coffee review

What negative smells do you have in hand-brewed coffee? How to improve coffee tasting capabilities? What is the dryness caused by baking?

Published: 2024-05-20 Author:
Last Updated: 2024/05/20, For coffee tasting, understanding its negative taste is also a very important thing. Although everyone's perception of positive flavor is already at your fingertips, when drinking an uncomfortable cup of coffee, they can only be described as negative flavors such as miscellaneous, bitter, and astringent. Of course we can just use these general terms

For the taste of coffee, it is also very important to recognize its negative taste. Although people's perception of positive flavor is easy, when drinking an uncomfortable cup of coffee, it can only be described as miscellaneous, bitter, astringent and other negative flavors.

Of course, we can only use these general terms to describe it. However, every negative taste appears for a reason. If we can feel it more deeply and distinguish it clearly, then we can judge the deficiency of this cup of coffee from this taste. This is not only about tasting, but also of great help to the brewing and roasting of coffee. All right, let's share some of the most common negative flavors in coffee from Qianjie.

The negative taste of coffee "miscellaneous" is the most common negative description, it covers a lot of negative taste. As long as there is an uncomfortable smell in a cup of coffee, you are right to put it on the miscellaneous flavor. However, we need to recognize that these smells are different, because they all come from different places.

Dirt: part of the coffee tail rhyme will be sandwiched with the taste of soil, the appearance of the taste of soil has a certain relationship with the planting and processing environment of coffee beans. Of course, I believe you have never eaten dirt (probably), but you must have smelled the smell of the soil washed by Rain Water on a rainy day, and this smell is what we often call soil / soil fishy smell. Wood: the wood here refers to the smell of wood after it has been processed into compressed wood, or sawdust. This kind of smell is very obvious, generally speaking, it occurs because of excessive extraction. But it should be noted that it tastes similar to pine and cypress, so don't confuse these two positive flavors with woody flavors.

Fumigation: this smell can be associated with the smoky smell of burning charcoal. Generally speaking, the source of this flavor is caused by improper baking. Coke: Coke smell is the smell that we can feel when food is charred and carbonized because of too much firepower. Most of these flavors are found in deep-roasted, over-extracted coffee.

Medicine: this taste sounds terrible. It is actually the bitter taste of alkaloids. The elephants are the white tablets that often appear in the medicine bag. It is essentially a bitter taste, but it is still different from burning bitterness. Musty smell: mildew refers to a sour smell, which can be emitted by clothes that have been dry for a long time because of the plum rain in daily life. Generally speaking, the probability of musty smell is very low, and when it appears in coffee, it is likely that there are black beans, moldy beans, or cooked beans that have been stored for more than half a year. That's why the probability is low.

Rubber "Rubber": some rubber products give off a very pungent rubber smell when they are opened for the first time. This smell is often found in Robusta coffee! Rotten "Moldy": the rotten smell here refers to the peculiar smell produced by the fruit because it has been placed for too long and overfermented. Generally speaking, this type of flavor is more likely to be found in heavily fermented coffee.

Does not belong to the taste of the feeling of astringency: astringency is a feeling, it will make coffee with some rough "scrub", polishing our tongue and throat. The astringency will be divided into many types because of the different taste. For example, some astringency will follow the sweet and sour taste from the throat after we swallow the coffee, which is very comfortable. There are some astringent feelings will be sandwiched with some hay flavor! If you can't imagine it, you can recall that you have eaten some immature fruits (such as bananas and melons) before. Their feelings are very similar, and this kind of astringent feeling with hay flavor is called "green and astringent". Green and astringent often appear in coffee that is lightly roasted and not fully extracted. If the sense of astringency is not strong, it will not make people feel uncomfortable.

There is also the astringency that will be experienced after the coffee is extracted! The astringent feeling will be mixed with a certain bitterness, and when we swallow it, bitterness and astringency will form very strong negative feelings, which is very unpleasant. This type of astringency is often called "bitterness".

Dry feeling: when the coffee is just roasted, it will leave a lot of roasting smell on the body. If we cook the coffee beans before these smells dissipate, then the roasting smell will be absorbed into the coffee liquid with the extraction and perceived by us. It is a very dry, sticky and astringent feeling. Therefore, after the coffee beans are roasted, they will not be boiled and cup tested immediately. That is the reason!


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