Who is an excellent coffee connoisseur? how to meet the ten standards?

A variety of coffee beans from all over the world, through a variety of different processing methods to provide tasters with a variety of flavors and styles of coffee drinks. From light to full-bodied, from sour to slightly sour, so many varieties are quite confusing to those who taste coffee for the first time and those who try to distinguish them. However, just as there is a well-defined and widely understood method of wine tasting, there is a similar method of tasting coffee.

Professional coffee reviewers choose a special set of utensils, including a large number of white teacups or glasses, hundreds of sample boxes, sample plates (for roasted and fresh coffee beans, respectively), weighing scales and small grinders. Small roasting utensils, spittoons, tasting spoons and well-equipped, state-of-the-art equipment (to measure water content) may also be needed.

Although there is little difference in the appearance of coffee beans, the difference is obvious to experts. For example, some people think that selected Arabica coffee beans look better than Robbins coffee beans. Simple flavor classification can be carried out for coffee from different areas. The coffee beans from South America are very sour and refreshing, the coffee beans from East Africa, Yemen and Ethiopia are full of wine, the Arabian coffee beans from Indonesia are more full-bodied, while the Indian coffee beans are not very sour, but they can be called full-bodied.

When evaluating coffee, there are ten criteria to consider:

Type-Robbard, selected, Arabian, etc.

Taste-smooth, rough, etc.

Particles-too light, too heavy, etc.

Acidity-slightly sour, over-acidic in the upper part, etc.

Freshness-- from old to fresh

Defects-acidic, grassy, moldy, etc.

Coffee cups-roasted, washed, burned, old cups, etc.

Overall assessment-peaceful, rich, bitter, etc.

Fragrance-- from weak to strong

Fullness-not full enough to be quite full

It takes years of experience to be a good coffee connoisseur. These experiences are usually gained from practical work. Tasting coffee is similar to tasting tea and wine, although it is agreed that wine is easier to taste because it lasts longer on the taste buds.