The skill of tasting coffee and drinking coffee

Coffee aroma is generally tasted from two aspects: dry aroma and wet aroma. Professionally, we generally rely on the flavor bottle for the description of aroma, and a more unified description of aroma can be formed by comparing it with the smell in the bottle. But we rely more on experience to smell incense in daily life. The formation of coffee flavor is affected by many factors, such as raw bean, roasting, grinding, freshness, extraction method and drinking temperature. Many special fragrances may also be closely related to the storage and transportation of raw beans.

Dry aroma

Dry aroma mainly depends on the sense of smell, which refers to the aroma of coffee powder and coffee beans. In fact, for the sense of smell, the most fragrant stage of coffee is not when drinking coffee, but when grinding coffee, when coffee is ground from beans to powder, the aroma is the strongest and obvious. So if you want to really taste the charm of coffee at home, you must grind the coffee beans yourself, so that the coffee in the cup seems to become more mellow. In the dry aroma, we can obviously smell the general taste of coffee, such as acidic or bitter, astringent or scorched, and so on. for dry aroma, the concentration represents the freshness of coffee beans. and the purity represents the quality of coffee beans, for many over-roasted beans, I can even smell a bad smell or oil smell. The quality of such beans is obviously very low. On the other hand, the high-quality aroma will be full-bodied, long-lasting but never exciting.

Wet aroma

Wet aroma refers to the aroma of coffee liquid. In general, the wet aroma of coffee is not as obvious as the dry aroma in the sense of smell. When using the sense of smell to identify the wet aroma, we usually take advantage of the high temperature of the coffee, using the volatilization of the coffee liquid to identify the wet aroma. You can also drop a few drops of coffee liquid in the palm of your hand after the coffee liquid has cooled, and then make a fist, put the nose between the thumb and forefinger to identify the coffee aroma emitted by the temperature of the palm. Wet aroma is not only the identification of smell, but also the identification of taste. The intensity and persistence of the aftertaste after a sip of coffee is a very important indicator of the wet aroma of coffee. In short, high-quality coffee, its aroma should not only be able to smell, but also let you drink, most importantly, can provide a lasting aftertaste, teeth and cheeks of coffee, is a good cup of coffee.