Eight principles for judging Coffee in Fine Coffee Science
The first principle: dry and dry, dry when light, and even more dry when strong.
It's like a room, it's easy to dry when it's empty, but it has to be dry when it's full.
The second principle: [spindle flavor], that is, it represents the characteristics of this producing area. Dry coffee is the foundation, and a cup of dry coffee represents a flaw, but dry coffee is easy to become tasteless, so it must have a main flavor. The taste of this spindle is from hot to cold, any cooking method, any baking degree. No shallow baking, no deep baking or no shallow baking, and the same is true of cooking.
The third principle: [location], if there is a taste, there must be a place. If you say there is a smell of wild flowers, please mark the location of the smell. If it cannot be marked, then the taste may only be a written description of the cup test report. You just imagined it.
The fourth principle [moving path], the smell will not just be fixed in a certain position, the taste will move. If it is fixed in a certain position, then the smell is dead, and if it is the same from beginning to end, it is also dead. Good coffee is alive and leaves footprints in every place it feels.
The fifth principle-- [hierarchy]. [layer] is hierarchical arrangement, [times] is orderly. It's an orderly arrangement. [hierarchy] includes at least 8 categories. Thickness, depth, weight, strength, thickness, width, rigidity and softness. Sticky thin
The sixth principle [richness and diversity], the so-called [richness]-the rich are more beautiful, and the rich are more than enough, which refers to [sufficient and beautiful taste], [miscellaneous degree], the complex is heavy, and the messy is messy, which means [similar and messy taste]. All the good tastes are called rich, and the five tastes are called complex.
The seventh principle-[texture], the so-called texture refers to temperament, personality, texture, touch and so on. If you use cloth analogy, it will be clearer-silk, Luo, silk, satin, silk, velvet, cotton, hemp, cashmere, wool, acrylic silk, polyester fiber, etc., different materials have different texture personalities, among them also distinguish between high, ordinary, gorgeous, simple, elegant, rough and so on.
The eighth principle-- [coordination], the so-called [coordination] means that one day there is earth, there is front and back, there is top and bottom, there is head and tail, and there is left and right.
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Chinese soy milk coffee is a new delicacy of the combination of China and the West.
Soybean milk coffee soybean milk is a high-fiber food, can enhance gastrointestinal peristalsis function, so that the lower abdomen is no longer protruding. And diuresis and perspiration, reduce the chance of edema, but also take away part of the heat. In addition, soybean milk is also rich in unsaturated fatty acids, which can decompose cholesterol in the body and promote lipid metabolism. Preparation method: 1. Pour half a cup of hot coffee and set aside; heat the soybean milk slightly in the microwave oven, and then add
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Fancy Coffee Making Maria Delica Coffee Making
Maria Delica Coffee In the mid-18th century, Queen Maria Delica of Australia promoted coffee in Vienna. This coffee was specifically mentioned by the Queen. Preparation method: In the glass first add orange juice sweet wine (or liqueur)20 ml, then pour deep fried coffee, add cream, decorate some candy, you can spend a good night.
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