Boutique coffee common sense how to taste a cup of coffee?

Some people drink coffee for more than ten years, only know that the taste is good coffee, to ignore the composition of a cup of coffee from five flavors and one fragrance to five flavors means sweet and sour, one fragrance is aroma, taste a cup of coffee carefully, drink when hot, drink when warm, and drink when completely good, the taste is completely different. A cup of coffee should not add any cream or sugar, only pure coffee can make you feel the charm hidden in the black appearance.

After brewing the coffee, you will experience only the aroma of the coffee at the entrance of about 70-80 degrees Celsius. At this time, you will not realize that the other flavors are generally bitter and fragrant. At about 60 degrees Celsius, the rest of the coffee can be tasted slowly. At this time, whether a cup of coffee has other miscellaneous flavor, or whether it is clear enough. It is to see at this time the performance of the detailed taste, what is followed by the bitter taste, generally we describe the sour taste of coffee as clear, relative to rich, because clear so not bitter, so can show different characteristics, and rich coffee such as Sumatra, its rich pure bitterness So there is no other flavor, so there is no absolute good or bad, only people's preferences, to completely cold, because the temperature is low, the taste effect slows down, so the general coffee appears insipid and tasteless, at this time, you can try the good time with or without sundries, if the cooking process is not good, or the beans themselves are bad, or the baking is bad. At this time, there is an obvious astringent taste and bad smell of unripe green beans. At this time, the texture can be clearly judged.

In fact, when baking, the longer the baking time, the more mellow the taste, the shorter the time, the faster the taste, the more simple the taste, but it can show the characteristics of different beans, so Bingyue coffee flavor can meet the different needs of customers. Different baking depth can be carried out, but please prepare as early as possible when ordering, because our company is taking orders. To ensure quality and freshness, so that you can enjoy the best products.

How to describe the feeling of a cup of coffee? the following are some commonly used terms, which are actually neutral descriptions, indicating personal favorite but impenetrable feelings, such as those who like to drink clean coffee and think that wild coffee has a bad flavor. People who like to drink complex coffee also think that coffee with a good sense of balance has no characteristics. So it all depends on the person.

● texture (Body)-generally describes whether the coffee feels thick in the mouth, which is related to the amount of coffee put in. However, if you use a certain amount of coffee as a comparison of different coffee, you can compare the different texture of coffee. Generally speaking, Asian beans are thicker, such as Mantenin in Sumatra. The texture of Yunnan beans is more insipid, but with the help of major coffee companies, the texture has gradually improved.

Afterrhyme (Finish)-the aftertaste of coffee is the taste left in the mouth after drinking tea, such as the feeling of sweetness in the throat when swallowing saliva while drinking tea, while after drinking a cup of coffee, in addition to the rhyme of the throat, there is also the feeling of the tongue, a good aftertaste of coffee will keep you aftertaste again and again. If it is sour and numb, it is not a good cup of coffee, maybe it is overcooked, or the beans are not fresh.

● wild (Wildness)-refers to the feeling when drinking the entrance, whether the taste is particularly strong or protruding, in our fried beans, generally with sun beans plus direct-fire baked beans are more wild, the flavor is more complex and unique unforgettable, Bingyue coffee beans for the pursuit of the unique flavor of coffee, unique direct-fire baked sun-cured coffee beans. It can provide the special needs of coffee lovers.

● clean (Clean)-Coffee does not taste bad local taste, or special unique taste, generally washing beans is to soak the coffee cherry in water, in the use of grinding to remove the outer skin and mucous membrane, when soaking will have a partial fermentation effect, so it is like black tea, the taste is milder, and the aroma is less miscellaneous. Generally speaking, baking with Qi Liu method can also make beans cleaner.

● smooth (smooth) is supposed to be a good term, but when used in coffee, it becomes a bit tasteless. Smooth beans are delicious, but for players who pursue characteristics, smooth is like 60 points in the exam.

● balance (Balance)-refers to the taste performance, sweet and bitter alcohol, not blindly outstanding can be said to be very good, but on the other hand, it is not unique. In fact, the quality of a drink depends on the individual.

● hierarchical sense-refers to the coffee has a variety of different flavors, some coffee manufacturers in pursuit of different rich taste, mixed with different beans, with different roasting degrees, or mixed with different latitudes of coffee beans, or Allah seeds mixed with Robes special, the purpose is to satisfy the coffee's sense of gradation and enrich the taste of coffee.