The effect of temperature on the taste of coffee

Acid things will be mild at high temperatures (such as hot lemon tea). For example, when drinking some single-item coffee that is mainly sour, you will find that the sour taste of hot single-item coffee is not obvious when drinking, but it feels very sour when it gets cold, which is due to the temperature reduction affecting our taste.

Sweet things will decrease in sweetness at low temperatures (such as ice cream), so many experienced chefs will increase the amount of syrup slightly when making summer ice drinks, especially when making iced coffee.

The concentration of aroma is also more obvious at high temperatures (high-end western restaurants will warm the ice cream a little before giving it to guests, and the sweetness and aroma will be more full at this time)

But when the concentration is too high, not everyone can tell.

Too high a concentration, unaccustomed people will bring bitter reactions instead (like first taste ESP)

These different reactions affect the taste perception of the cup from high, medium to low temperature

A good coffee roaster will master the properties of the beans

Baking produces beans that perform well at all temperatures

A good barista brews at different temperatures for different ingredients.

And tasters have to learn to appreciate the flavor changes at different temperatures

don't waste their goodwill.