Color, aroma, body aroma, dry aroma and wet aroma.

Coffee aroma generally from the dry aroma and wet aroma of these two aspects of taste. Aroma description In the profession we generally rely on the bottle, by comparing with the smell in the bottle to form a more uniform fragrance description. But for everyday smells, we rely more on experience. Coffee aroma is influenced by green beans, roasting, grinding, freshness, extraction method and drinking temperature. Many special aromas may also have an inseparable relationship with the storage and transportation of raw beans.

dry aroma

Dry aroma mainly depends on smell, refers to the aroma of coffee powder and coffee beans. In fact, coffee for the smell, the most fragrant stage is not in drinking coffee, but in grinding coffee, when coffee is ground from beans when the aroma is the most intense and obvious. Therefore, if you want to truly appreciate the charm of coffee at home, you must grind your own coffee beans, so that the coffee in the cup with lingering aroma seems to become more fragrant. In the dry aroma, we can obviously smell the general taste of coffee, such as whether it is acidic or bitter, whether it has astringent or burnt taste, etc. For dry aroma, the intensity represents the freshness of coffee beans, and the purity represents the quality of coffee beans. For many beans that are too deep roasted, I can even smell a smell or oil. Such beans obviously have low quality. A high-quality aroma will be intense and persistent but never irritating.

wet aroma

Wet aroma refers to the aroma of coffee. The wet aroma of coffee is far less obvious than the dry aroma in the sense of smell. When using the sense of smell to identify the wet aroma, we generally have to take advantage of the higher coffee temperature, use the volatilization of coffee liquid to identify the wet aroma, and also drop a few drops of coffee liquid in the palm after the coffee liquid cools down. Then clench your fist and put your nose in the middle of your thumb and index finger to identify the coffee aroma volatilized by the temperature of your palm. Wet aroma is not only the identification of smell, but also the identification of taste. After drinking a sip of coffee liquid, the intensity and persistence of aftertaste fragrance are very important indicators of coffee wet aroma. In short, high-quality coffee, her aroma should not only be able to smell you, but also let you drink, the most important thing is that it can provide a long-lasting aftertaste, teeth and cheeks of coffee, is a good cup of coffee.