The right way to taste coffee the body of color, aroma and taste

The body of coffee is actually what we usually call mellow, taste and concentration, so the body is not a kind of taste or color or breath, but a kind of feeling, which makes the taste of the body very hard. Generally speaking, the difference between high alcohol and low alcohol is similar to that of cream-whole milk-skim milk-clear water, and it is the feeling of the stickiness of coffee liquid left on the tongue. Generally speaking, the concavity and convexity of mellowness are closely related to the variety of coffee beans, the degree of baking, the singularity and the material used to filter the powder during extraction. In terms of large varieties, the alcoholicity of beans from Robeste is generally higher than that of Arabica; in terms of baking degree, the alcohol content of medium-deep baking is higher, while that of shallow or deep baking cities decreases; in terms of novelty, the alcoholicity of moderately raised beans is the highest, while that of over-novel and aged beans decreases in cities; in terms of large filtration, metal can retain alcohol better, followed by filter paper, and filter cloth is the worst. Coffee is not the higher the mellow, the better, but the proper mellowness is necessary, otherwise the whole cup of coffee will appear widowed and not full.