How should I taste the coffee?

First, sour: the sour taste is mainly perceived by both sides of the tongue. After we take a sip of coffee, let the coffee pass through both sides of the tongue to feel the stimulation of the sour taste. The reason for the sour taste of coffee may be due to the influence of the characteristics of coffee beans, such as Yega, mocha and other African coffee, mostly fruit acid.

So it's normal to have acid in coffee, but the acid here should be the kind of sweet and sour acid, not the frowning acid that makes people frown. If there is acid, it may be due to too much coffee powder, or a short time to make it, too low water temperature or too thick powder. The method of adjustment is to reduce the amount of powder, or to extend the time, or to increase the water temperature, or to grind the powder slightly.

Second, bitterness: bitterness is perceived by the root of the tongue. When coffee passes through the root of the tongue, the degree of stimulation is the bitterness of the coffee. One of the same factors as acid is that the bitterness of coffee is also related to the characteristics of coffee beans. For example, Manning Coffee is a notoriously low-sour coffee with a higher bitter point. If you drink coffee that belongs to Mantenin, it is normal to have a higher bitter point.

Of course, the bitterness here is also fastidious, not the bitter frown, but the bitter point is positive and clean. The factors that lead to the higher bitter point of coffee are the wrong proportion of gouache, too little powder, too high water temperature, too long time, and the adjustment method is the opposite. Just adjust it.

Third, sweet: there are usually two kinds of sweetness. the first is that the entrance of coffee is sweet, which is perceived by the tip of the tongue, but to be honest, Chen Lei thinks it is quite difficult to feel the sweetness of coffee with the tip of his tongue. after all, the sweetness in the coffee itself is weak.

We can perceive the sweetness of coffee in another way, that is, the so-called Huigan. After drinking the coffee, it is easier for us to detect the sweetness from the throat. The return of coffee is also one of the criteria for considering the quality of a cup of coffee.

Fourth, alcohol thickness: alcohol thickness is actually one of the reference standards for a good cup of coffee. If coffee is only sour, bitter and sweet, but feels very water in the mouth, then this cup of coffee can not be regarded as a good cup of coffee that meets the standard. Water coffee will still taste uncomfortable. Chen Lei: coffee

Fifth, astringent: the performance of astringent taste in the mouth is that after drinking, the throat is uncomfortable and there will be a feeling of dry hair. I once heard a friend who drank astringent coffee said that his throat was locked. There may be several reasons for the astringency, which may be caused by the roasting of coffee beans or the production of coffee. Chen Lei won't talk about the reasons for roasting coffee beans. After all, Chen Lei has never roasted coffee beans.

In terms of coffee production, the astringent taste of coffee is due to the excessive extraction of coffee, that is to say, the coffee is overmade, which is like the feeling that the meat will be cooked for a long time, and the astringent taste will appear when the coffee is cooked for a long time. The method of adjustment is to reduce the time, lower the water temperature and increase the coarse grinding.

Sixth, miscellaneous: the performance of miscellaneous flavor in the mouth is that after drinking a sip of coffee, the feeling in the mouth is very messy, such as a cup of coffee is sour and bitter, this is the performance of miscellaneous taste, miscellaneous taste is really not easy to understand, to put it simply, the taste of coffee is very messy and the taste is not clean.

There are two kinds of miscellaneous flavor, the first one is overmade like astringent taste, and excessive extraction will lead to the emergence of miscellaneous flavor. Another situation is that uneven extraction of coffee powder during production will also lead to miscellaneous flavors, which are most likely to be brewed by hand, and uneven watering will lead to even coffee extraction. Some square coffee powder is extracted too much, but in some places it is insufficient, and the final coffee taste is very strange.

7. Fragrance: if a cup of coffee pays attention to adjusting the above six problems, then a cup of coffee basically meets the standard, but the aroma of coffee has little influence on the coffee making process. it is mainly affected by the quality of coffee beans, the level of coffee roasting and the freshness of coffee beans.

But the aroma is indeed the standard to measure the quality of a cup of coffee, after the coffee entrance, to see whether the aroma can fill the whole mouth, or only the first half of the mouth has the aroma, the second half of the aroma fault. Then, inhale from the mouth and close the mouth, exhale from the nose to feel the aroma of the coffee. Finally, it depends on how long the aroma of coffee stays in the mouth. A good cup of coffee has a long lasting power, and Chen Lei's coffee usually has a lasting aroma of about 30 minutes.