Fine Coffee Science explains the taste of coffee in detail

Coffee is widely drunk and enjoyed around the world, one of the important reasons is that it can be adapted to different brewing methods and meet the needs of different tastes.

Coffee brewing apparatus

Although coffee varieties determine the natural flavor of coffee, but to show the unique flavor of coffee, you must be skilled and use the brewing equipment correctly. At present, coffee brewing apparatus mainly includes hydraulic pot, flannel drip device, filter drip pot, siphon coffee pot, mocha coffee pot and so on.

Pressure filter pot:

It is a simple, lightweight and convenient brewing appliance. As long as there is hot water and coffee powder (or coffee beans and a small grinder), you can brew a cup of strong coffee at any time.

flannel dripper:

It is a kind of appliance that filters coffee extract with soft and thick flannel. Because the appliance is simple, and the way of filtering coffee with both hands, coffee becomes more fragrant.

Drip pot:

It is a coffee brewing appliance popular in major restaurants and ships in the mid-20th century. It is simple in structure and easy to brew. It can brew coffee with fragrant smell, clean clarity and minimal impurity.

Siphon coffee pot:

It is a coffee brewing appliance that uses the siphoning phenomenon in physics. Siphon coffee pot suitable for medium roast, medium roast coffee beans. The brewed coffee has a unique aroma, sweet and bitter.

Mocha coffee pot:

The principle of steam pressure is used to extract coffee, so that the pressurized steam can pass directly through the coffee powder, so that the steam can instantly pass through the cell wall of the coffee powder, and the inherent essence of coffee can be extracted. The brewed coffee has a strong aroma and a strong bitterness.

Coffee cups:

Coffee beans from all over the world have been processed in different ways to form a variety of flavors and styles of coffee drinks. Coffee tasting, like wine tasting, has a well-defined, clear-cut methodology.

The quality rating of coffee is mainly based on the number of defects in coffee beans and cups for comprehensive evaluation. If the total number of defects is not acceptable, the sample will not be sampled. There are differences in defective bean standards and cup tasting methods among companies, but the index of cup tasting is the same.

Coffee cups are brewed with hot water (92-96°C) in a metered container (150 ml) and a metered roast of freshly ground coffee powder (12-15 g). The number of participants in the cup should be more than 4, and the samples should be scored independently and quietly when the cup is tasted, and finally the comprehensive score of the samples should be obtained.

Different varieties and producing areas have different coffee tastes. Each sample is mainly tasted from aroma, flavor, acidity, viscosity (alcohol and thickness), aftertaste, sweetness, balance, consistency and cleanliness to determine the comprehensive taste.