Six tasting steps of coffee tasting and identification

After proper roasting and standard extraction, the coffee looks the same-drifting vapor and dark brown liquid. But after tasting it carefully, it can be found that it has completely different characteristics. These characteristics will be affected by different producing areas, differences in planting height, types of soil, minor changes in climate, the number of Rain Water and other factors. Just like good wine, fine coffee will change slightly from year to year because of regional differences.

Coffee can be tasted and identified in the following six steps:

1. The aroma of ground coffee

two。 The aroma of coffee when brewing

3. The taste after drinking coffee

4. The sense of taste that spreads out into the nose after drinking coffee.

5. The overall feeling after drinking a small amount of coffee

6. The silky and sticky feel of the bottom of the coffee

The taste buds on the human tongue are wonderful. After the taste buds are stimulated by food, the signals are transmitted to the taste area of the cerebral cortex through the nerve (facial nerve / glossopharyngeal nerve / vagus nerve) to produce taste and distinguish the food in the mouth. As for the strong sense of taste, it varies from person to person and will be affected by the surrounding environment and things. Most coffee tasters still have to undergo professional training and repeated practice in order to enhance their sensitivity to taste.

There are mainly four kinds of taste buds, and their main distribution areas are as follows:

Sweetness: part on the tip of the tongue.

Salty taste: part on the front edge of the tongue on both sides.

Sour taste: part on the back edge of the tongue on both sides.

Bitter taste: part in the root of the tongue.

Spicy: there is no specific taste bud receptor, but a comprehensive stimulation of various taste buds, plus the temperature sensation and pain sensation of the tongue, mouth, and throat.