Fine coffee knowledge tasting coffee is also a kind of learning

On the way to coffee, there are many opportunities to taste all kinds of coffee beans from all directions.

Some good friends know that I like all kinds of coffee. When they have a chance to get it, they will send some over. Sometimes, directly or indirectly, we get coffee products from the origin, some of which are baked at home and abroad; the scale is large or small, and the brand reputation may or may not be heard of. Whenever I receive these coffee beans in my hand, my heart is always full of gratitude. Every bag of coffee beans, like every dish served in a restaurant, is not only a delicacy, but also an excellent communication medium between the chef and the customer.

From the presentation of the outer packaging of coffee beans to the appearance, color and texture of the beans themselves, to the smell emitted. From the baking style, blending methods, to this product corresponds to a variety of cooking methods, the performance of the actual cup. Every link is "talking". What are you talking about?

Describe the environment in which they come from, the ideas, ideas, and even the hidden culture of their producers.

Since tasting is a kind of learning, what should we do to learn the most when tasting coffee?

My idea is:

1: avoid prejudices

2: modesty and respect

3: no criticism.

[avoid prejudices]

The so-called prejudices include "preconception" and "self-measure". Preconceived impressions will to some extent prevent you from learning from them. It is easy for people to make the mistake of "measuring others with their own ruler". When tasting coffee, if you can put down your own yardstick for a while, you can avoid the dilemma of "helping others pick out the shortcomings of shaving before they appreciate each other's strengths."

[modesty and respect]

Modesty is the attitude you should have in learning everything. Modesty helps to absorb and learn, while respect for others allows you to see more. If you also want to seize any learning opportunity, please taste other people's coffee with an open mind and respect.

[no criticism]

If you are an operator, please avoid criticizing others, especially other products of the same industry. When tasting coffee, in addition to appreciating each other's strengths, I certainly pay attention to my shortcomings, but I tell myself that I must get into the habit of asking myself instead of criticism.

Why does such a defect occur? Is there any possible reason? Do we have similar problems? Could it happen to us in the future? How to avoid, prevent, guard against and control such deficiencies? It is a precious learning opportunity to use the shortcomings seen in others to review yourself.