The coffee that fascinates countless people has a variety of flavors.

Coffee is a magical drink that fascinates millions of people. Its bitter, astringent, salty, spicy, sweet and other flavors, so that the tip of the tongue and smell perfectly reflect the taste of coffee, the sharp edge of the tongue can feel this ever-changing taste of coffee.

The rich aroma of coffee

When coffee beans are ground, their fibers are heated and broken, releasing carbon dioxide. Carbon dioxide extracts other organic compounds and turns them into gas at room temperature. The main components of these gases are esters. The main components of the aroma of coffee. Usually, the aroma of coffee is sweet, similar to that of some flowers. In addition, the aroma of coffee is also a little spicy, a bit like sweet spices.

A smell that penetrates the sense of smell

The coffee powder comes into contact with hot water, and the heat of the water changes the organic matter in the coffee powder fiber from liquid to gas. The main components of these newly released gases are macromolecular structures such as esters, acetaldehydes and ketones. They are the main factors that form the aroma of coffee and are the most complex gas mixtures in the aroma of coffee. In short, the aroma of brewed coffee is a combination of fruit, grass and nuts. It is usually fruity or grassy. In addition, if the coffee absorbs other odors, these smells can easily appear in freshly brewed coffee.

The smell of coffee in the mouth

If you sip the coffee into the mouth, or force the coffee to the back of the palate of the throat, some extra organic matter in the form of liquid in the coffee will be vaporized in the process. In addition, the gas originally trapped in the coffee is also released. The main components of these gases (water vapor) are sugar carbon acyl compounds, which are the main components that form the odor, and the characteristics of the odor mainly depend on the roasting degree of coffee beans.

The taste of coffee on the tip of the tongue

To swallow coffee into the throat, such as during a cup of coffee, when air is squeezed from the throat into the nasal cavity, some of the heavier organic matter in the palate will vaporize and evaporate. These gases form the main components of the aftertaste. The literal meaning of aftertaste is the feeling in the mouth as the taste of the tongue fades away.

The fiber components in coffee beans are dried to form many heavy molecular compounds. Its smell is close to wood, or wood-related by-products, such as turpentine, charcoal and so on. These vapours are usually spicy, similar to certain seeds or spices, or with a bitter taste of chocolate. The bitter taste is due to the formation of p-diazobenzene compounds during the baking process.

The strong aroma of coffee makes people intoxicated, and the smell through the smell gives us a more vivid feeling of warmth. The circulating gas at the entrance of the coffee is the perfect release of other organic substances in the coffee. The taste on the tip of the tongue makes us aftertaste the irritation that the taste of the tongue is similar to that of the coffee, so that more coffee drinkers are fascinated by its ever-changing taste.