The tasting term coffee taste of coffee

Before you begin to understand the characteristics of coffee beans from different regions, you must know the following taste words in order to know the characteristics and flavors of coffee beans in each country.

Body

The correct taste should be to feel the thick, thick texture of coffee after entering the mouth.

The tactile impression of the tongue in terms of weight, quality, and consistency ranges from light, watery thinness to medium, thick consistency to deep, syrupy, super-thick fat.

Acidity

A taste on the back of the tongue, not quite the same as the acid lemon makes you salivate. This acidity describes a fresh, bright, and refreshing feeling.

The characteristics of Arabica coffee beans, which are usually produced at high altitudes and high density, are not present in Robusta coffee beans at low altitudes.

Bitter (bitter)

Bitterness is one of the four main tastes of coffee, usually for the following five reasons:

Variety: Robusta is usually more bitter than Arabica.

Producing area: coffee usually produced in sumatra, java, indonesia bitter strong.

Roast: Deep roasts are more bitter than light roasts because they are more caramelized and carbonized.

Caffeine: Robusta is more bitter than Arabica because it contains twice as much caffeine.

Extraction time: The longer the extraction time, the more bitter it is.

Sweet (sweet)

Coffee is described as even and delicious, flawless, perfect coordination, aftertaste endless taste, this sweet and sweet taste is also the flavor that high-quality coffee can emit.

Aroma (aroma)

The smell of coffee after brewing, including caramel, fruit, flower, rich, spicy and so on.

Flavor

It is the overall impression of aroma, acidity and alcohol.

Strong (strong)

Usually it refers to the intense flavor of coffee beans under dark roasting, which cannot be equated with high caffeine content.

In fact, the highest caffeine content is light canned coffee, because most of them contain a lot of high caffeine Robusta.

Tangy

It's an aggressive sour smell, almost fruity and alcoholic in nature.

Costa Rican premium coffee grown in the highlands usually has a spicy flavor.

Briny (salty)

This is usually due to excessive heating or because the beans themselves are too rich (coffee beans themselves contain 5% minerals).

Winy

It resembles an overall feeling with a slight bouquet, a fruity acidity and a smooth alcohol.