Classification of taste characteristics of fine coffee

What the barista barista training school wants to show you today is the taste characteristics of fine coffee. The so-called characteristics refer to the differences in taste and flavor caused by the differences in the growing environment and varieties of various coffee beans after they have been properly roasted.

Sour coffee beans, especially high-quality new beans, are best roasted shallower, while bitter ones are shallower, and then sweet details are mostly selected beans produced in the highland. Baking often constitutes the key to whether it can be tasted after it can be integrated into the soft bitterness. Neutral flavor, even if not highland coffee beans, but also need to have a stable quality of stable treatment. Coffee beans that perform fragrant and mellow effects play an important role in giving mixed differentiation.

Taste Classification Table of Coffee beans

Sour: mocha, Hawaiian Sour Coffee, Mexico, Guatemala, Costa rica Highlands, Gilimazaro, Colombia, Zimbabwe, El Salvador, Western Hemisphere washable premium new beans.

Bitter: all kinds of old beans from Java, Mandarin, Bogota, Angola, Congo, Uganda

Sweetness: Colombian Metropole, Venezuelan old beans, Blue Mountains, Gilimazaro, Mocha, Guatemala, Mexico, Kenya, Santos, Haiti

Neutral: Brazil, El Salvador, lowland Costa Rica, Venezuela, Honduras, Cuba

Mellow: Colombian Metropole, Mocha, Blue Mountains, Guatemala, Costa Rica