Professional terms for coffee boutique coffee science

● pleasant sour taste, sour (Acidity, Acidy) uncomfortable sour taste (Sour)

The nose is not bright, not only can not smell the fragrance, even the sense of taste is not as sensitive as usual. Think about it, whenever you catch a cold with a stuffy nose, do you feel more tasteless to eat? Usually sour food smells sour, and the taste we feel is actually a complex interaction between taste and smell. It seems not easy to separate taste from smell. No wonder the term "taste" itself includes the taste of smell and taste.

We often have the opportunity to taste all kinds of sour taste, such as lemon, apple, wine, black vinegar ┅┅. There is no doubt that sour taste is the delicacy of these foods: similarly, the wonderful sour taste is the reason why some coffees are highly valued. In fact, all coffee tastes sour because raw beans contain a lot of chloric acid, which turns into aromatic or irritating acids during baking, but these acids burn off at high temperatures, making the deeper the beans are less sour.

It's not difficult to tell a good acid from a bad acid, just as you can tell the difference between fruit acid and hydrochloric acid. If the brewing temperature is too low, or excessive extraction, the tannin and nicotinic acid in the coffee will enter your mouth, irritating the underside of the tongue, accompanied by a pungent smell, making you feel uncomfortable. This is different from delicious acid, which stimulates the edges of both sides of the tongue and inspires adjectives such as "thin" and "sharp", while soft acid feels evenly near the middle part of the tongue in addition to both sides of the tongue. make some soft acid close to salty taste (such as tomato and plum acid) or soda feeling. Because the special sour taste often overshadows the texture and becomes the main body of the taste, some people use the term "clean" and "Bell-like as clear as a bell" to describe coffee with outstanding sour taste.

The sour flavor brings more connotation to the sour taste. Some slightly stimulating fragrances can refresh people and make people notice at once, giving people a feeling of "bright"; on the contrary, some fragrances give people a dark feeling. For example, ginger, soda, lemon, apple, orange, tomato, ripe banana, their brightness is getting lower and lower in order.

The reason why most people don't like the sour taste of coffee is probably that they are not used to sour and bitter together. Fortunately, sour taste can be suppressed by sweetness, such as lemon juice with sugar. If you think coffee is too sour, you can choose to add sugar. Unlike milk, sugar not only does not affect other mellow taste, but also can mention the sweetness of coffee.

● Clean (Clean)

Coffee is not rustic, not wild, and has no flaws and dazzling features.

● balance (Balance)

It has features that are complex and interesting enough, but none of them are particularly prominent.

● texture, taste (Body, Mouthfeel)

Texture refers to the thick and slippery touch of coffee in the mouth, which is proportional to the amount of colloid suspension in the coffee. Since texture is felt throughout the mouth, we use "rich" to describe thick coffee and vice versa as "thin". Thin coffee tastes like wine or lemon water, while rich coffee tastes like full-fat fresh milk or syrup.

● complexity (Complexity)

Refers to the different levels of characteristics that coexist in the same cup of coffee, with high complexity, indicating that there are many kinds of sensory stimuli that can be felt; it should be noted that these feelings include the afterrhyme and are not necessarily limited to the present feeling when drinking.

● depth (Depth)

This is a more subjective adjective, which refers to the resonance and appeal beyond sensory stimulation, which may be caused by some meticulous feelings or complex interactions between different senses.

● bitterness (Bitter)

This is a characteristic of deep baked beans, which, like sour taste, is not necessarily uncomfortable, but the sensation of the whole mouth and throat, not just the tongue. Generally speaking, friends who drink American coffee or Saifeng coffee may use "strong" to describe this feature.

● Sweet (Sweet)

There are two meanings. The first is the stimulation of sugar on the tip of the tongue, that is, the so-called sweet taste; the other means that between deep city baking and Espresso baking, some astringent substances and rich glycolic taste are reminiscent of syrup; this kind of tongue tip does not have to react.

● smoothing (Smooth)

It refers to a sweet Espresso that is weak in sour and bitter taste, with a little sugar and can be drunk comfortably without milk.