Some knowledge about coffee tasting.

After proper roasting and standard extraction, the coffee looks the same-vapor and dark brown liquid. But after careful tasting, you can find that there are completely different characteristics. These characteristics are influenced by different habitats, planting heights, soil types, slight changes in climate conditions, and rainfall. Just like fine wine, fine coffee will vary from region to region, so that the characteristics of fine coffee will change slightly from year to year. Coffee can be tasted and appraised in six steps:

1. the aroma of ground coffee

2. ... the aroma of coffee as it is brewed.

3. after drinking coffee.

4. The taste that emanates from the aroma of coffee into the nasal cavity

5. Overall feeling after a small amount of coffee

6. The smoothness and consistency of the coffee base The taste buds on the human tongue are wonderful.

After the taste buds receive food stimulation, the signals are transmitted to the taste area of the cerebral cortex through the nerves (facial nerve/glossopharyngeal nerve/vagus nerve) to produce taste and distinguish the food in the mouth. As for the intensity of taste, it varies from person to person and is affected by the surrounding environment and things. Most coffee tasters have to undergo professional training and repeated practice to strengthen their sensitivity to taste. There are four types of taste buds, and their main distribution areas are as follows: Sweet taste: Branch at the tip of the tongue. Salty: distributed on both sides of the tongue more anterior edge. Sour: distributed on both sides of the tongue at the posterior edge. Bitter taste: divided into root of tongue. Spicy taste: There is no specific taste bud receptor, but a comprehensive stimulation of various taste buds, coupled with the temperature sensation and pain of the tongue, mouth cavity, and throat.