Fine Coffee Learn what coffee tastes like

We often have the opportunity to taste all kinds of sour taste, such as lemon, apple, wine, black vinegar. There is no doubt that sour taste is the delicacy of these foods: similarly, wonderful sour taste is the reason why some coffees are highly underpriced.

In fact, all coffee has a sour taste, because raw beans contain a lot of gas acid, and in the process of baking, these gas acids will turn into a variety of aromatic or irritating acids, but these acids will burn off at a high age, making the deeper the roasted beans are less sour. It's not difficult to tell a good acid from a bad acid, just as you can tell the difference between fruit acid and hydrochloric acid. If the cooking temperature is too low, or overextracted, the tannin and nicotinic acid in the coffee will enter your mouth, irritate the bottom of your tongue, accompanied by a pungent smell and make you feel uncomfortable.

This is different from the delicious acid, which stimulates the two sides of the tongue and stimulates the descriptions such as "thin" and "sharp". In addition to the two sides of the tongue, the soft acid also feels evenly near the middle part of the root of the tongue. make some soft acids close to the salty taste (such as tomato and plum acid) or soda. Because the special sour taste often overshadows the texture and becomes the main body of the taste, some people use "dry" and "Bell-like" to describe coffee with outstanding sour taste. The fragrance of sour taste gives more sour meaning. Some slightly stimulating fragrances can refresh people and make people notice at once, giving people a sense of "bright"; on the contrary, some fragrances give people a dark feeling. For example, the brightness of soda, lemon, apple, tomato and ripe banana is getting lower and lower in order. The reason why most people don't like the sour taste of coffee is probably that they are not used to sour and bitter together. Fortunately, sour taste can be suppressed by sweetness, such as lemon juice with sugar. If you think coffee is too sour, you can choose to add sugar. Unlike milk, sugar not only does not affect other mellow taste, but also can mention the sweetness of coffee.

Clean coffee is not rustic, wild, defective or dazzling.

Balance has features that are complex and interesting enough, but none of them stand out.

Body, Mouthfeel) texture refers to the thick and slippery touch of coffee in the mouth, which is directly proportional to the suspension of coffee. Because the whole mouth feels texture, we use "rich" to describe thick coffee, while vice versa, we use "thin" to describe thick coffee. Thin coffee tastes like wine or lemonade, while rich coffee tastes like whole milk or sugar.

Complexity refers to the different levels of characteristics that coexist in the same cup of coffee. High complexity means that there are many kinds of sensory stimuli that can be sensed. It should be noted that these feelings include excess and are not necessarily limited to the immediate feelings of drinking.

Depth (Depth) is a more subjective description of depth, which refers to resonance and appeal beyond sensory stimuli, which may be caused by some sensation, or complex interactions between different senses.

Bitterness (Bitter) this is the characteristic of deep baked beans, like sour taste, it is not necessarily uncomfortable, it is the sensation of the whole mouth and throat, not just the tongue. Generally speaking, friends who drink American coffee or espresso coffee may use "strong" to describe this feature.

"Sweet" has a different meaning. The first is the stimulation of sugar on the tip of the tongue, which is commonly known as sweetness; the other means that between baking in a deep city and baking in Espresso, the taste of glycol, which is rich in texture, is reminiscent of sugar; the tip of the tongue does not have to react.

Smooth refers to a sweet Espresso that is slightly sour and bitter, with a little sugar and can be drunk comfortably without milk.

Taste the coffee, not only drink it, but also smell it. Although there is no absolute formula for judging whether coffee is good or bad, mastering the following four connoisseur principles will still help you understand and taste coffee:

Acidity (Acidity)

After the coffee is imported, it stays on the tip of the tongue. The word "sour" looks eye-catching, but in fact, the original flavor and fresh vitality of coffee beans, like wine, are contained in its sour taste. The acidity of fresh coffee, with its fruity aroma, is like the natural acidity found in lemons, grapes, apples and other fruits. It tastes pleasant and fresh, and must be different from sour, another word used to describe expired coffee. Among the coffee, Yemen "mocha" coffee is famous for its strong acidity.

Texture (Body)

The taste feeling that lingers on the back of the tongue and mouth after sipping coffee-is it strong or light? Mellow coffee, even if the concentration of coffee powder is not high, can still bring strong taste shock. Generally speaking, black Coffee has the lightest taste, while Sumatra (Manning) coffee has the strongest texture. Heavy-flavored coffee is best mixed with milk, highlighting its mellow taste that cannot be concealed.

Aroma (Aroma)

The mellow smell of coffee in the wandering air. From roasting, grinding to brewing, coffee beans try their best to release their fragrance at every stop of its long journey. Therefore, you might as well make good use of your sense of smell and experience this fragrant journey with coffee.

Flavor (Flavor)

Connect the above three to form a coffee impression. Some coffee has a variety of flavors, sour, sweet and bitter, while others are extremely sour, completely occupying your sense of smell and taste. There are also people who are used to using "feeling" to dominate judgment-does coffee have its own style? Does it have a unique forest or fruit aroma? Is your temperament gentle or masculine? This is the most intimate and emotional stop in all the tasting processes.