Teach you to taste coffee in one step! The universal formula for coffee tasting! How to drink hand-brewed coffee? What are the five songs of coffee tasting?

Qianjie believes that when many friends first come into contact with boutique coffee, they will think that the cafe is a gathering place for literary celebrities. Because no matter the guests in the cafe or the friends around them, they can always make a long and long description of a cup of coffee. On the other hand, when Qianjie first came into contact with coffee, the highest rating for a cup of coffee was: delicious. Sweet. Or: this cup of coffee smells like coffee.

In view of this situation, in fact, Qianjie has shared several times before, this is not due to our lack of words, but at that time we did not know how to "taste coffee", so we failed to grasp the rules to describe coffee.

Tasting coffee sounds difficult, but in fact it is very simple. Because there is a universal formula, as long as we follow this formula, we will know how to judge whether a cup of coffee is good or bad. At the same time, when we translate our feelings in the process of tasting into words or language, we will be able to describe a cup of coffee. Then let's share the five songs of coffee in Qianjie. Hope to help you become a coffee tasting / description master more quickly!

Step 1: smell coffee in the roasting process will produce a large number of aromatic substances due to the role of chemical reactions, these substances can not only be brought out by water. When the coffee bean is ground into powder, a large number of aromatic substances will be released with the rupture of the bean structure. Therefore, the tasting of coffee has been started since the coffee beans were ground into powder. The first step we need to do is to capture and feel the aroma in the air through the sense of smell in front of the nose and through inhalation. To put it simply: smell the fragrance.

Smelling incense is mainly divided into two steps: smelling dry incense and smelling wet incense. Dry fragrance mainly refers to the aroma emitted by coffee beans in the dry state before brewing after grinding into powder, and this stage is when the aroma concentration is the strongest, while wet fragrance refers to the aroma emitted by coffee powder after contact with hot water. Compared with dry incense, the performance of wet incense will be much weaker, but also because of the decline in concentration, so we have the probability to capture different aroma characteristics.

Generally speaking, the aroma of medium and shallow baked beans is mainly fresh, such as flower and fruit, while the aroma of medium and deep baked beans is mainly scorched, chocolate, spices and other heavy types. Then according to their respective aroma performance, we can add corresponding adjectives to them to make them a description. Take the fragrance of flowers as an example, there are many adjectives to describe the smell of flowers, such as fragrant and elegant. Both are fine, just according to the tone of the aroma.

Tasting step 2: after smelling the fragrance, you come to the most important link: drink! We need to feel the coffee entering the mouth from three different angles. Because it is carried out synchronously, Qianjie will be explained one by one in order. The first thing is: the taste of coffee. There are four kinds of flavors we can feel in coffee: sour, sweet, bitter and salty.

But we not only feel the taste of this cup of coffee, but also distinguish its concentration and quality. Qianjie takes acid as an example (because it is mainly acid). There is a difference between good and bad acid in coffee, which we used to call sour. Excellent acid makes coffee comfortable, and the descriptions associated with it are: soft, bright, lively; otherwise, coffee is hard to swallow, and related descriptors are sharp, rigid, and exciting.

Tasting step 3: flavor perception is the most popular link in boutique coffee. By combining the aroma of the imported coffee with the taste, and then associate it with the taste of a certain food that you often come into contact with in daily life. This is the greatest fun of coffee tasting, but it is also the hardest part. The core reason why many friends are unable to describe coffee is that they are unable to associate the flavor of coffee and only stay in the perception of the second step. Well, in a situation like this, Qianjie suggested that we first adopt this article, "is the flavor of coffee metaphysical?" "learn about the perception of flavor.

So when we successfully learn the flavor perception, we can combine the taste to make simple sentences, for example: you feel the citrus flavor in the coffee, and the acidity of the coffee gives you a bright feeling, then the description can be: bright citrus acid.

Step 4: taste, which refers to the tactile feeling of coffee. We often hear the word "body". In the coffee circle, this word mainly describes the mellow thickness of coffee. The alcohol thickness of coffee means that the tongue feels its "weight" after it enters the mouth. Take an example often cited in front of the street: skim milk, whole milk and cream, these three different dairy products provide a completely different taste. Skim milk tastes as light as water, while whole milk tastes thicker, fuller as a whole, smooth and creamy. It's the same with coffee!

The higher the thickness of caffeine, the heavier the weight felt by the tongue, while the lower the thickness of caffeine, the opposite is true. (for more information on alcohol thickness, please refer to this article → "Alcohol thickness of Coffee")

Taste the last step: Yu Yun when we feel the coffee from the above three angles, we can swallow. After swallowing, there is still one item we need to feel, and that is the aftertaste of coffee. In other words, the taste of coffee should not be over until the aftertaste has been felt. Yu Yun "aftertaste", popular understanding is that after swallowing coffee, the aroma of coffee stays in the mouth, or the obvious aroma of coffee can be felt in the mouth.

The aftertaste of coffee mainly comes from the "capture" of coffee aroma by the sense of smell behind the nose. The principle is very simple: there are many oil-soluble aromatic substances in coffee. After drinking coffee, some of the oil remains in the mouth and is not swallowed. Then as the oil gradually disintegrates, these aroma substances hidden in the oil will volatilize, and then be caught by our sense of smell behind the nose, so as to feel the aroma, this is Yuyun! The judgment of Yuyun is also divided into two aspects, one is the duration, and the other is the quality of the aroma. The excellent afterrhyme will have a longer residual time, because it shows that the coffee has more substance content and has been fully extracted (the afterrhyme time of different extraction methods are different). In terms of aroma, the judgment of the quality of the afterrhyme is the same as the flavor, mainly depends on whether the flavor is positive or negative.

Qianjie takes light-roasted hand-brewed coffee as an example. In light-roasted hand-brewed coffee, the duration of high-quality aftertaste will probably go up in more than ten seconds, and the flavor will show light flowers, tea, honey, and so on, while the bad aftertaste will last for a short time or even none. The flavor is expressed as dry, bitter, or other unpleasant flavors.

To sum up, through the above five steps, we have completed the taste of a cup of coffee, and then we only need to describe what we feel during the tasting process. Next, we will share an example on the front street. It is about the tasting description of the green label rose summer: in the smell stage, we can obviously feel the aroma of green tea and citrus, followed by a rich fragrance of jasmine. After drinking the entrance, you can capture the sweet and sour berries, the aroma of honeydew melon, and jasmine. The taste is round and silky, with a long finish, with the aroma of green tea.

But this is an example, as we all know, Qianjie generally does not say this ~ friends who have been to Qianjie stores know that the general description given by Qianjie is: mm-hmm! This glass of rosy summer really smells like rosy summer.

...

-END-