Boutique coffee tasting technology how to taste coffee? (2)

What Chen Lei shared most with his friends was about the technology of making coffee.

How to taste coffee, it is difficult for us to describe the taste clearly in words. Chen Lei simply shares the taste of coffee from seven aspects. Chen Lei: how do you taste the coffee?

To put it simply, the standard of a cup of coffee is: a good cup of coffee mainly achieves the balance of sour, bitter and sweet, with high alcohol thickness, no astringent taste, rich and long-lasting aroma, no uncomfortable and miscellaneous smell.

First, sour: the sour taste is mainly perceived by both sides of the tongue. After we take a sip of coffee, let the coffee pass through both sides of the tongue to feel the stimulation of the sour taste. The reason for the sour taste of coffee may be due to the influence of the characteristics of coffee beans, such as Yega, mocha and other African coffee, mostly fruit acid.

So it's normal to have acid in coffee, but the acid here should be the kind of sweet and sour acid, not the frowning acid that makes people frown. If there is acid, it may be due to too much coffee powder, or a short time to make it, too low water temperature or too thick powder. The method of adjustment is to reduce the amount of powder, or to extend the time, or to increase the water temperature, or to grind the powder slightly.

Second, bitterness: bitterness is perceived by the root of the tongue. When coffee passes through the root of the tongue, the degree of stimulation is the bitterness of the coffee. One of the same factors as acid is that the bitterness of coffee is also related to the characteristics of coffee beans. For example, Manning Coffee is a notoriously low-sour coffee with a higher bitter point. If you drink coffee that belongs to Mantenin, it is normal to have a higher bitter point.

Of course, the bitterness here is also fastidious, not the bitter frown, but the bitter point is positive and clean. The factors that lead to the higher bitter point of coffee are the wrong proportion of gouache, too little powder, too high water temperature, too long time, and the adjustment method is the opposite. Just adjust it.

Third, sweet: there are usually two kinds of sweetness. the first is that the entrance of coffee is sweet, which is perceived by the tip of the tongue, but to be honest, Chen Lei thinks it is quite difficult to feel the sweetness of coffee with the tip of his tongue. after all, the sweetness in the coffee itself is weak.

We can perceive the sweetness of coffee in another way, that is, the so-called Huigan. After drinking the coffee, it is easier for us to detect the sweetness from the throat. The return of coffee is also one of the criteria for considering the quality of a cup of coffee.