Looking at coffee from wine

Wine is a subject that I have always been in awe of because it is too difficult. Although I have been studying coffee for more than a decade, I occasionally pay attention to some wine topics, which are very scattered and unsystematic. Recently, I began to make up my mind to learn the knowledge of wine, and strive to set up the teaching system and learning system of wine. So began the "hair suspension beam, cone thorn stock"-like painstaking study, which is hard to put into words. In the study of wine, I found that some wine tasting methods can be used for reference in coffee tasting.

Cup product

The glass of most wines requires that the glass be wide and closed. The shape and quality of the cup make it easy for the wine to rotate fully in the glass to stimulate the aroma and check the color of the wine. Can the coffee be served in a different way? The cups I come into contact with have always been made of thick-walled porcelain cups, dumped after brewing, spoon sipped after smelling incense. This way can not be said to be bad, because I have learned some skills of coffee cup by this way. But just the day before yesterday, I accidentally poured a cup of coffee in a glass and drank it in a wine tasting way. I shook the coffee liquid before smelling it. I suddenly found a feeling that I had never had before, that coffee could be so delicious. The aroma gathered together, after shaking the cup, suddenly erupted like a volcanic eruption, refreshing! The aroma of all kinds of coffee is very clear, with a clear view of the good and bad aromas. With this surprising discovery, I tried a few more drinks, and I still felt the same way. The aroma that was not clear before was magnified in this way, so that I could clearly feel something more complex in the aroma of coffee.

In the past, when you put coffee in a porcelain cup, it is not easy to see the true color of the coffee liquid. After putting it in the glass, you can not only see the color of the coffee liquid, but also look at the tears of coffee on the wall of the cup by observing the truth of "tears of wine". This kind of tear stain is like the excited tears shed by the appreciator of a good cup of coffee. It brings you a surprise! Whether there are tear marks, how much, persistence, color depth and so on can be used to visually evaluate the mellowness of coffee. I have no experience in this area yet, and I don't know what kind of coffee is full or thin!

Tannin

In the field of wine, tannins are known as the "skeleton" of wine body. Some people also praise it as "tannins as supple and delicate as velvet!" It can be seen that tannins play an important role in wine tasting. Tannins stimulate our oral mucosa, producing a wonderful sense of convergence! But the tannins in the wine are the aged tannins and the tannins that do not make people feel excessive.

The tannin in coffee is an important factor in the astringency of coffee. When we drink coffee, we often want it to be smooth and free of scratching. This requires us to avoid over-stimulating tannins in the process of making coffee. If the tannins are excessively stimulated and collected and captured by our sensory tubes, there will be a marked sense of astringency. And this astringent feeling is convergent in the mouth and not smooth in the throat, which is a bad taste of coffee. If there is such a problem, please try to adjust the coarse grinding degree, reduce the production water temperature, shorten the production time, reduce the contact strength of powder and water, reduce the amount of beans and other methods to adjust the astringency.

Two contradictions caused by adjusting the astringency of coffee: thick and thin, sweet and sour. How to adjust these two contradictions to the balance point is a difficult skill to test the professional ability of baristas!

Sequence

There is a saying that it is best to drink wine from the new world to the old world. Because many wines in the new world are made from single varieties of grapes, while wines in the old world are often made from mixed varieties. First, there is a single variety of flavor taste memory, and then do a comprehensive flavor taste. Step by step, to achieve the goal of correct evaluation of wine.

Coffee tasting I also hope to start with individual coffee, to understand the nature of coffee beans in various countries and producing areas, have a clear flavor memory, and then begin to taste all kinds of mixed coffee. In the mixed coffee, the more representative is the espresso-espresso! However, it is very difficult to find ingredients in China, and the conditions for understanding more individual coffee beans are limited. There are not many ways to get veritable beans. This problem has been bothering me. Occasionally through friends to get some native beans, is also very few, and can not guarantee the supply for a long time. Hey! I hope that in the future, the domestic coffee industry will really develop, and we will talk about idealized taste when it is easy to buy coffee beans.

China Coffee Trading Network: www.gafei.com