The steps of tasting coffee

You can add a little sugar and milk to pure black coffee, or you can add spices such as cinnamon to your coffee in European style, as in Africa and Arabia; if you are not used to the bitter taste of coffee, you can also add some juice you like to your coffee. However, drinking a cup of authentic black coffee can taste the rich flavor of the coffee itself and will be regarded as an expert in tasting coffee. No matter how you drink it, there are still some exquisite and knowledgeable people who taste coffee.

Therefore, a cup of coffee in front of you, do not rush to drink, should be like tea or wine tasting, there should be a gradual process, in order to relax, refresh and enjoy the goal.

The first step is to smell incense. Hold the ear of the coffee cup with the index finger and thumb of the right hand, hold the coffee plate in the left hand, and deliver the cup to the nose in the right hand to experience the fragrance of the coffee.

The second step is to watch. Coffee had better be dark brown rather than dark and bottomless.

Step three, taste. Coffee should be tasted as carefully as wine, and never be drunk in a hurry.

Take a sip of ice water first to clean your mouth. Ice water can help coffee taste emerge brightly, so that every taste bud on the tongue is fully prepared to taste the coffee. Then take a sip of black coffee, and every cup of coffee you drink takes five years to blossom and bear fruit. It goes through complicated procedures such as harvesting and roasting, and is carefully prepared by the coffee maker. Therefore, drink a sip of black coffee without sugar and cream while it is hot, and feel the flavor of the coffee before applying fat powder. The entrance of the coffee should be somewhat sweet, slightly bitter, slightly sour and not astringent. Then add the right amount of sugar according to personal preference, and gently rotate and stir with a small spoon, taking advantage of the whirlpool of coffee to slowly add cream to let the oil float on the coffee surface, on the one hand, it can keep warm, on the other hand, the heat of the coffee can also evaporate the milk flavor. In particular, to taste small mouthfuls, do not rush to swallow the coffee, should be temporarily contained in the mouth, let the coffee and saliva mix with the air, and then swallow.

Tongue

1. Tip of tongue: sweet

2. Lingual side: sour and salty

3. The root of the tongue: suffering.

Cup procedure

1. Enjoy the beans

2. Grinding: grind the right amount of coffee beans into the right and left 150ml cups, and taste the aroma of coffee powder.

3. Brewing: put the hot water at the right temperature into the cup and mix it for time to taste the aroma of coffee liquid.

4. Gargle

Taste: sip, feel with your tongue, feel with your nose

6. Fill in the form.

1. General product appraisal form

Sour

Gan

Bitter

Alcohol

Incense

Astringent

It's best to drink

Second, taste the content

1. Odor odour: use olfactory organs to distinguish the smell of flowers, vegetables, almonds, scorch, soil, chemicals, wood, tobacco, sour or rot in the coffee liquid.

2, taste texture: after drinking coffee, feel the thick aroma of coffee in the mouth and whether it is astringent or not.

III. Evaluation

Coffee is fruity, sour, sweet, floral, thick and so on. The stronger the smell, the better the quality. Tobacco, wood and other odors are unpleasant smells, which affect the quality of coffee beans. The smell of chemicals, soil and excessive fermentation of rancid or rotten smell is called peculiar smell, which will seriously reduce the quality of coffee beans.

Section 7 tasting rules

The number of participants in the cup is at least 3, and most are 4-5. The cup should be carried out in a bright, ventilated, clean and odorless environment.

Bad smell of coffee

Whether it is raw or cooked beans, it is almost impossible to keep coffee beans in a "steady" or natural equilibrium. Throughout the life cycle of coffee, from its first appearance on the coffee tree to the moment it is consumed as a drink in an organic or inorganic form that can dissolve in water, internal and external factors play a role in him all the time. If the influence of these factors is strong enough, chemical changes will occur that affect the final taste of coffee.

If the bad taste caused by chemical changes is weak, mainly limited to aromatic features, such a defect is called taste weakness (flavor taint). Whether taste weakness gives people a pleasant feeling depends on the type and extent of taste weakness, as well as the personal preferences of cup reviewers.

If chemical changes cause serious defects, which are usually passed on to taste characteristics, such defects are called taste defects (flavor fault), which give people an unpleasant feeling regardless of the cup reviewer's personal preferences.