Boutique coffee learns how to identify a good cup of coffee

Flavor: it is the overall impression of aroma, acidity and mellowness, which can be used to describe the overall feeling of contrast coffee.

Acidity: it is the acidity and strong quality of all coffee grown on the plateau. Unlike bitterness or sour (sour), it has nothing to do with pH, but a refreshing and lively quality that promotes coffee to exert its functions of boosting the mind and clearing the taste.

Mellow: after drinking the coffee after conditioning, the taste of the coffee is left on the tongue. The change of mellowness can be as light as water to light, medium, high, fat, and even some Indonesian coffee is as thick as syrup.

Bitterness: bitterness is a basic sense of taste, and the sensory area is distributed at the base of the tongue. The bitterness of dark baking is deliberately created, but the most common cause of bitterness is too much coffee powder and too little water.

Light: coffee grown in the lowlands is usually quite light and tasteless. Coffee with insufficient powdered coffee and too much water will have the same light effect.

Salty taste: after brewing, if the coffee is overheated, it will produce a salty taste. The coffee in some coffee shops has this taste.

Mild: indicates that a certain kind of coffee has a harmonious and delicate flavor. Latin American premium coffee grown on the plateau is usually described as mild in texture. In addition, it is also a coffee term used to refer to all plateau coffee except those produced in Brazil.