Coffee Tasting / coffee tasting
Ultimately, tasting is comparing and contrasting. Tasting only one coffee at a time does not create any context. But if you taste two or three coffees, you can compare them in terms of your personal preference, but also in terms of aroma, acidity, body, and flavor. A tip: When tasting more than one coffee, always taste lighter bodied coffees first and work up to fuller bodied coffees.
Aroma is the first hint of how your coffee will taste. In fact, most of your sense of taste actually comes from your sense of smell-which is why coffee can taste so satisfying and sublime.
Acidity, in tasting terms, doesn't mean sour or bitter; it's a lively, tangy, palate-cleansing property, ranging from low to high. Think of the range from still water to sparkling water, and you'll get the idea.
Body is the weight or thickness of the beverage on your tongue. Body ranges from light to full.
Flavor is the all important melding of aroma, acidity, and body that creates an overall impression.
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The Spread of Coffee/ Coffee spread
The spread of coffee to Asia The Arabians could not spread coffee in Asia but the Dutch did! In the process of Dutch colonization, they grew coffee in Maraba, Indiaand brought coffee to Batavia in Java, Indonesia in 1699. The Dutch colonie
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The alternative smell in the cafe
The posters on the streets in the 1970s or beyond were still in black and white, and there was a scene of deja vu black coffee and English classics, white shirts and black skirts, a piece of notepaper with the same profound memories as your black eyes, or not yours or mine, but deja vu the white car flew over the black road and let a cafe.
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