The definition of coffee aroma in the basic common sense of fine coffee

Do you know, my friend? A good cup of coffee has a soul! From the moment the coffee beans are ground into powder, to the blending of coffee powder and water, then when the extracted coffee is put into a fine coffee cup, and then when it gently touches the tip of your nose and slowly moisturizes your lips, until it completely soaks into your tongue and whole mouth, into your intestines and stomach for a long time. In a word: aroma is the soul of coffee, it runs through the whole life of coffee. First of all, when coffee beans are ground into powder, the whole air is instantly filled with the refreshing aroma of fruit, the fragrance of flowers, or the seductive aroma of dried fruits when roasted. In the coffee profession, there is a term called FRAGRANCE. The stronger the aroma of fruit and flowers, the more obvious the sour taste and the richer the sweet taste in the coffee. Of course, these beautiful aromas can only be produced by high-quality fresh beans, and the fresher the beans are, the richer the aromas are, the more intense and refreshing the aromas of fruits and flowers are, and the longer the beans take long. the more dull the aroma and the lack of freshness and hierarchy. Then, when the current begins to moisten the whole coffee powder, the aroma in the rising heat in the blend of coffee and water is a little more hazy than when it is ground, but at this time some of the aroma and water begin to fuse into AROMA. When the coffee is extracted and filled into the cup, a cup of coffee with flashing aroma appears in front of us. Close your eyes, let your mind completely relax, and slowly realize: maybe you will feel the elegant fragrance of the flowers, maybe you will feel the freshness and sweetness of the fruit, maybe you will feel like galloping in the endless prairie, maybe you will think of the garden in your dream. After a sip, there is a feeling of being moisturized between the lips, and then the aroma enters the tongue and spreads to the mouth, slowly realizing that more aroma is transformed into a richer flavor. The refreshing acidity of fruit, the intoxicating acidity of red wine with a slight astringent fragrance, the sweetness and smoothness of chocolate, the silkiness of milk cream. The power of these smells is so powerful that they encroach on your mouth for a long time and go straight down to the heart and lungs, allowing people to fully relax and enjoy the aroma. Finally, even after drinking the coffee, the lingering fragrance still gives people infinite reverie. The sweetness in the mouth like chocolate keeps lingering and reverberating, and the sweetness in the mouth after a good cup of coffee is refreshing, strong and soft, such as the shining leaves of flowers and trees swaying in the wind after the rain. Look at the coffee cup with only a little trace, pick it up, even if this little residue, but also so sweet and full-bodied, intoxicating. This is it: a good cup of coffee, from the beautiful aroma to the end of the strong aroma, the middle process, is also a fragrant process, this is where the soul of coffee, where the aura lies. Taste the coffee, in the communication with the coffee soul.