Common words for coffee to explain the common sense of fine coffee

Some common coffee terms:

Flavor: Overall impression of aroma, acidity, and alcohol.

Acidity: All coffee grown in the plateau has a strong acidic character. The sour and spicy here is different from bitter and sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to exert functions such as boosting the mind and cleansing the taste. The acidity of coffee is not acidic or sour in pH, nor is it acid that enters the stomach and makes people uncomfortable. When brewing coffee, acidity performance is very important, in good conditions and technology, can develop a refreshing acidity of the special taste, is one of the essential taste conditions of high-grade coffee. Acidity is a term used to describe a lively, bright flavor expression, somewhat similar to the way it is described in wine evaluation. If coffee beans lack acidity, they lose their vitality and taste empty and tasteless. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, the acidity characteristics have an aggressive fruity taste and a similar red wine texture.

Body: After drinking coffee, the tongue has a taste. Alcohol varies from light to watery to light, medium, high, fatty, and even syrupy.

Aroma: The aroma and aroma of coffee after blending. Words used to describe odors include caramel, charred, chocolate, fruity, grassy, malt, etc.

Bitterness: Bitterness is a basic taste, and the sensory area is distributed in the root of the tongue. The bitter taste of deep roasting is deliberately created, but the common cause of bitterness is too much coffee powder and too little water.

Bland: Coffee grown in lowlands and usually quite light and tasteless. Coffee with too little powder and too much water will also have the same light effect.

Briny: After brewing coffee, if it is overheated, it will produce a salty taste.

Earthy aroma: Usually used to describe spicy and earthy Indonesian coffee, not to refer to the taste of coffee beans stained with earth.

Exotic: describes coffee with unique aroma and special flavor, such as flowers, fruits, spices like sweet characteristics. Coffee grown in East Africa and Indonesia usually has this characteristic.

Mellow: Used to describe coffee with a good balance of acidity.

Mild: Used to describe a coffee with a harmonious, delicate flavor, referring to all plateau coffee except Brazil.

Soft: describes coffee with low acidity like Indonesian coffee, also described as mellow or sweet.

Sour: This sensory area is mainly located on the back of the tongue and is characteristic of lightly roasted coffee.

Spicy: A flavor or smell reminiscent of a particular spice.

Strong: technically, describes the number of advantages and disadvantages of various tastes, or refers to the relative proportion of coffee and water in a particular conditioning product. In colloquial usage, it describes the intense flavor of dark roast coffee.

Sweet: It is essentially fruity and is also related to alcohol.

Wild: describes coffee with extreme taste characteristics.

Wine [Winy]: Fruity acidity and smooth alcohol, creating a special flavor contrast. Kenyan coffee is the best example of wine flavor.

These terms can fully reflect the good and bad quality of coffee. And these terms are summed up in people's feelings about coffee tasting.

Note: Coffee beans can only be ground and served after roasting, which is generally divided into light, medium, deep and extra deep roasting.