How to taste the etiquette coffee in the cafe

In the article on how to taste coffee (1), Chen Lei shared with his friends three of the seven-month criteria for measuring the quality of coffee. In this article, Chen Lei will share with his friends four other criteria for determining whether coffee is good or bad.

Fourth, alcohol thickness: alcohol thickness is actually one of the reference standards for a good cup of coffee. If coffee is only sour, bitter and sweet, but feels very water in the mouth, then this cup of coffee can not be regarded as a good cup of coffee that meets the standard. Water coffee will still taste uncomfortable. Chen Lei: how do you taste the coffee? (2)

The understanding of alcohol thickness is called texture by Chen Lei, that is, whether the texture of coffee in the mouth is thick or watery. The factor that affects the thickness of coffee alcohol is the concentration of coffee, so we can also adjust the alcohol thickness of coffee according to this reason.

Fifth, astringent: the performance of astringent taste in the mouth is that after drinking, the throat is uncomfortable and there will be a feeling of dry hair. I once heard a friend who drank astringent coffee said that his throat was locked. There may be several reasons for the astringency, which may be caused by the roasting of coffee beans or the production of coffee. Chen Lei won't talk about the reasons for roasting coffee beans. After all, Chen Lei has never roasted coffee beans.

In terms of coffee production, the astringent taste of coffee is due to the excessive extraction of coffee, that is to say, the coffee is overmade, which is like the feeling that the meat will be cooked for a long time, and the astringent taste will appear when the coffee is cooked for a long time. The method of adjustment is to reduce the time, lower the water temperature and increase the coarse grinding.

Sixth, miscellaneous: the performance of miscellaneous flavor in the mouth is that after drinking a sip of coffee, the feeling in the mouth is very messy, such as a cup of coffee is sour and bitter, this is the performance of miscellaneous taste, miscellaneous taste is really not easy to understand, to put it simply, the taste of coffee is very messy and the taste is not clean.

There are two kinds of miscellaneous flavor, the first one is overmade like astringent taste, and excessive extraction will lead to the emergence of miscellaneous flavor. Another situation is that uneven extraction of coffee powder during production will also lead to miscellaneous flavors, which are most likely to be brewed by hand, and uneven watering will lead to even coffee extraction. Some square coffee powder is extracted too much, but in some places it is insufficient, and the final coffee taste is very strange.

7. Fragrance: if a cup of coffee pays attention to adjusting the above six problems, then a cup of coffee basically meets the standard, but the aroma of coffee has little influence on the coffee making process. it is mainly affected by the quality of coffee beans, the level of coffee roasting and the freshness of coffee beans.

But the aroma is indeed the standard to measure the quality of a cup of coffee, after the coffee entrance, to see whether the aroma can fill the whole mouth, or only the first half of the mouth has the aroma, the second half of the aroma fault. Then, inhale from the mouth and close the mouth, exhale from the nose to feel the aroma of the coffee. Finally, it depends on how long the aroma of coffee stays in the mouth. A good cup of coffee has a long lasting power, and Chen Lei's coffee usually has a lasting aroma of about 30 minutes.

Chen Lei wrote two articles about how to taste coffee, one of which seemed too long. I hope these two articles will be helpful to friends, and I also hope that friends can try and exercise in the way Chen Lei said. I believe you will soon be able to tell whether coffee is good or bad.