Talk about the aroma and aroma of coffee

Aroma is olfactory, fragrance is taste, this is the difference between aroma and fragrance in feeling. Aroma is the emotional communication between coffee and people, which brings people more spiritual and emotional experience and enjoyment; aroma is the pleasure of coffee to the skin to meet people's instinctive desires. One is metaphysical, the other is metaphysical. They don't come from the same substance at all.

The taste of coffee is classified as four flavors and one fragrance, which reflects the Chinese people's understanding of coffee, which is a primary understanding.

Taste, in fact, is not a result, but the performance of the process in the result. This process includes the implication of the original substance of coffee, as well as the pursuit of this implication in baking. Fragrance and aroma are the different results of the two pursuits.

European baking and American baking are the result of the difference between aroma and aroma, resulting in two kinds of opposition. The fragrance composed of aroma makes people really experience the quality of life and the most intimate and gentle side of coffee; while the fragrance is a rough ravage needed by the hunger and thirst of human nature, although after being reconciled, it has some sentiment, but it is still a kind of wild invasion after rough teasing, resulting in the death of immortals, which makes people strive for it assiduously.

Aroma is olfactory, fragrance is taste, this is the difference between aroma and fragrance in feeling. Aroma is the emotional communication between coffee and people, which brings people more spiritual and emotional experience and enjoyment; aroma is the pleasure of coffee to the skin to meet people's instinctive desires. One is metaphysical, the other is metaphysical. They don't come from the same substance at all.

The aroma is caused by the oil in the coffee, which reflects a "charred" taste under the action of high temperature, which is the standard feeling by which most people judge the aroma of coffee. Because the oil has a kind of adhesion to the oral tissue in the mouth, so that this flavor can be retained in the mouth for a long time, thus getting the effect of "lips and teeth retaining fragrance". It also has a performance in the smell, but its smell does not constitute the most charming part of the coffee, it is just a little "murmur" in the charm of the coffee aroma. All other flavors are expressed in the smell, but again, they are not the main part of the charm of the aroma.

The main part of the charm of the aroma of coffee is the reason why the aroma of coffee is so fascinating. This aroma comes from the protein of coffee. Some coffees are rich in certain proteins, while others are symbiotic with multiple proteins. This phenomenon makes the aroma of coffee show different characteristics in temperament. Elegant, fragrant, grassy and fruity, almost all the beauty in the world is collected and appreciated for coffee, isn't it to appreciate all the beautiful things in the world?

However, the protein will be lost under the action of high temperature, so it has to be baked at low temperature to get the most complete retention. Because of this, it is contradictory to the need for rich oil in the aroma of coffee.

Harmony in the world is also a kind of beauty. For example, you can not only get the charm of coffee aroma but also enjoy the pleasure of coffee aroma. But in fact, harmony can only be an ideal, but it is difficult to become a reality.

The wonderful idea of a steam coffee machine is to obtain more abundant oils by high-pressure extraction under the condition that the protein is well preserved. However, while this brilliant idea excites the inventors, people also find that the taste is not that simple. Because what is concentrated, in addition to protein and oil, caffeine and sour taste are also concentrated. Caffeine represents bitterness and tannins represent sour taste. After the two substances are concentrated, the taste is bitter and sour.

The Italian who invented the machine solved the problem by blending it with different coffees to maximize the control of bitterness and acidity.

Americans have been superstitious about the aroma of coffee oil from the beginning, so their coffee is roasted in depth. The bluntness of the American pursuit of taste does make people feel somewhat lovely. This is determined by the character of Americans. Is it too childish to abandon others in order to achieve such an effect? Deep baking causes the loss of protein, so the taste has to be modified with milk sugar to make the taste look fuller.

Americans also believe in steam engines, but dripping has been able to satisfy Americans' pursuit of coffee fat, because deep-roasted coffee has too much oil, and only such simple utensils are needed. In terms of time efficiency, most Americans still want simplicity. This is probably why the dripping type is called American.

In my opinion, this dripping type is a good machine for maintaining the original flavor of coffee because it does not impose any physical extraction traces. The proportion of each flavor of the extracted coffee basically reflects the authenticity of the coffee content, so, if the selected coffee beans are not as paranoid as deep-roasted coffee, then this machine is almost perfect.

But machine dealers will never tell you the difference, and the existence of each different method is detrimental to their interests in their eyes. Innocent machines are talked about by them and become tools for mocking others.

The pursuit of two different flavors, with the participation of commercial interests, eventually turned into a bloody struggle, revealing each other's shortcomings and exposing each other, while the general public, for no reason, was also involved. this kind of war was mistaken for a war between nations, and the long history of European culture mocked American self-esteem. And the way the Americans retaliate is to use the power of capital to push the American idea, which has been driven by the tide of Europeans, to Europe, to Asia, and to the whole world.

Such a struggle is difficult to win or lose for a while.

China is a colony pursued by two different tastes, and it is the greatest battlefield in which the post-colonialists compete for victory or defeat in this land. However, they forget that the Chinese have a longer history and tradition in their pursuit of taste. It seems that, regardless of order, they seem to be a little confused to accept the attack of two kinds of taste, they have become the victims of two kinds of taste. Some, from an European standpoint, believe that Europe is the coffee capital of the world, and contribute their money and religious feelings to the pursuit of this taste; the other is obviously influenced by the taste of coffee armed with capital. the love of coffee into no category, who because of the loud voice of money, they will be led into whose hall. Over time, the sound and the hall became all the coffee they agreed with.

No matter which taste or which sound, this is clearly the strategy of post-colonial rule.

Who can deny that the Chinese will not suddenly wake up one day. Because, Chinese people have their own understanding of taste. It's just that they need some time to really get to know coffee.

Coffee protein aroma, in the taste has an obvious performance, but its shape has changed, the way it should be felt should be changed. It is symbiotic with sugars. In terms of taste, you should never look for the smell that is diffused in the air, because it shows a kind of sweetness along with sugars in the taste. This sweetness melts in the taste buds and spreads in the mouth all the way to your throat and nose. At this time, you can vaguely feel a trace of smell coming out of the sweet feeling, crossing the boundaries of the mouth and satisfying the hunger and thirst of the sense of smell that has just been temporarily snubbed by the feeling of concentration in the mouth.

If coffee grease leaves your lips and teeth fragrant, then the protein aroma first expressed in the spiritual space and then acting with sugars will make your mouth full of fragrance.

Not only that, once the protease resonates with the enzymes in the mouth, it will fill your mouth. There is a wide river flowing under the tongue, and beautiful flowers bloom on the tongue. This kind of experience and feeling can not be compared with "lips and teeth leaving incense". This is a more profound connotation and a kind of awakening of life.

When I find this feeling, I seem to have some feelings about the taste of China.

First of all, the Chinese flavor is definitely not blindly pursuing a certain preference, it gives the highest courtesy to every kind of coffee, a natural generation, and gives special praise to the taste of awakening life.

In the process of pursuing the taste of coffee, it is also a coincidence that Yunnan coffee is the most rich in protein and the most abundant in varieties. This implication is the material basis of our taste. In order for it to be perfectly embodied, it needs careful conditioning and care of the baking process, and it needs to be integrated into it like coffee growers to find the best characteristics of each different kind of coffee. practice to give its uniqueness to the highest courtesy and praise of respect and care, and through baking so that it can be fully reflected.

And every taster also needs to have respect for what is made in heaven, do not get lost in the struggle of different tastes, as long as a little bit serious, you will find your self-confidence. Taste exists in our own lives, in your compassion for all things. To treat things with an ordinary heart is compassion. At this time, the fragrance and sweetness of coffee will be felt by you. This is the fragrance and sweetness in your own heart.

Taste, in fact, is the way you find your true feelings, and it is the road of practice.

China Coffee Trading Network: www.gafei.com