Coffee review

Seven indicators of high-quality coffee common sense coffee taste evaluation

Published: 2024-11-17 Author: World Gafei
Last Updated: 2024/11/17, ① dry aroma Fragrance: aroma of roasted beans after grinding ② wet aroma Aroma: aroma of coffee liquid ③ acidity ACidity: sour ④ alcohol thickness Body: concentration and weight of coffee liquid ⑤ afterrhyme Aftertaste: commonly known as Huigan ⑥ flavor Flavor: taste buds perceived taste and nasal perceived flavor ⑦ taste flat after drinking coffee

① dry aroma Fragrance: the aroma of baked beans after grinding

② Wet aroma Aroma: the aroma of coffee liquid

③ acidity ACidity: the sour taste of coffee liquid

④ Alcohol thickness Body: concentration and weight sense of Coffee liquid

⑤ afterrhyme Aftertaste: commonly known as Huigan

⑥ flavor Flavor: taste perceived by taste buds after drinking coffee and aroma perceived by nasal cavity

⑦ taste balance Balance

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