The advanced taste of coffee for the first time will teach you how to taste coffee.
When you're upset, when you're in trouble of one kind or another--
Go to the cafe! (Peter Altenberg 1922)
The way to make afternoon tea tastier is not only to find a better cafe, but also to make yourself more coffee-savvy.
Of course, the process from picking a bag of real boutique coffee beans to making coffee yourself is the icing on the cake, adding spice and improving the quality of life.
Although there are many authoritative criteria for measuring the quality of coffee, we have made some simplification on this basis in order to enable beginners to understand coffee more quickly.
To sum up, when tasting a cup of coffee, it starts from six aspects: fragrant, sweet, mellow, pure, bitter and sour (of course, note that this is not authoritative enough for professionals).
1. Incense
Inferior quality: industrial flavor smell, rotten taste
Quality: the aroma of coffee contains rich aromas such as wine, flowers and fruit, no matter the dry aroma of coffee powder or the wet fragrance after brewing, will bring you a sense of smell to enjoy.
Tasting tips: fancy coffee generally can not smell the original smell of coffee, because the strong milk or chocolate flavor often masks the aroma of coffee. In addition, the smell of coffee should be hot.
It turns out that coffee really has the fragrance of flowers and fruits!
Masterpiece: Yega Xuefei (Ethiopian boutique coffee beans, which may be the starting point for you to really know coffee)
two。 Sweet
Poor quality: dry aftertaste
Excellent quality: the feeling of giving birth to a full mouth
Tasting tips: coffee is a fruit, coffee beans contain fructose, even if it is a cup of black coffee, there must be sweet taste behind the sour or bitter taste. In addition, according to the difference of coffee beans, there are different levels of coffee, there is no good or bad, only depends on personal preferences. But if the taste of Huigan is too dry, it means the quality of coffee beans is not good.
Red wine and sweet apple taste
Masterpiece: Costa Rican drunken (from Costa Rica's COE award-winning manor, which uses a sugar meter to grow coffee fruit, so it's super sweet)
3. Alcohol
Poor quality: the taste of coffee floats on the tip of the tongue
Excellent quality: have a certain sense of weight
Tasting tricks: the purity of coffee is related to the baking and particle size of coffee beans. In fact, the so-called purity is the weight and touch of coffee on the tongue. What is more obvious is the feeling after eating cream cake and biscuits. The weight of cream cake is very obvious.
Fighters in traditional Coffee
Masterpiece: gold mannitol (Sumatra's top rare variety of coffee beans)
4. Net
Poor quality: too bitter
Excellent quality: pure and fresh taste
Tasting tips: in fact, the astringency of coffee does not need to be eliminated, but needs to be suppressed, and the degree of inhibition is also different according to everyone's different preferences. The taste that is more messy or has bad negative taste is not enough to achieve net.
The flavor is balanced and the particles are full
Masterpiece: Colombian hazel (balance of acid and bitterness, fresh, high-score coffee beans from America)
5. Bitter
Poor quality: bitter at the root of the tongue
Quality: not rough "bitterness"
Tasting tips: there is no simple "bitter" in boutique coffee. We generally use "bitter" to describe the pleasant bitterness in nutty, chocolate and caramel flavors.
Sweet in bitterness and tobacco in acidity
Masterpiece: Guatemalan tobacco (mixed with tobacco, bitterness, sweetness and certain acidity)
6. Sour
Inferior quality: humic acid, sharp acid
Excellent quality: fruit acid, fresh acid
Tasting tricks: "Sweet is easy, good sour is rare." The sour taste of high-quality coffee should be contained in the coffee, not obvious and sharp. High-quality coffee often contains a lot of organic acid substances, such as citrus, berries and other rich sour taste, the quality of acid is an important factor in fine coffee.
The classic representative of fruit acid boutique coffee
Masterpiece: Kenya AA Berry (famous for the acidic flavor of berries, coffee lovers have experienced the process from never like acid to like acid)
Know about coffee, like to go to cafes, do not want to drink instant, come, start by tasting a cup of coffee.
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Only when you understand coffee culture can you taste good coffee.
Drinking black coffee without sugar and milk is a great change. The first wave of coffee rose from instant coffee in the three waves of coffee revolution, and the journey of Chinese coffee began in the sweet taste of cream companions. The second wave of coffee is the rise of the chain coffee market, followed by the emergence of small cafes with different styles. Most of the second wave of coffee shops sell concepts and the environment.
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With regard to milk jars and powder hammers, they should be two necessary equipment for many baristas, which are related to the design of powder hammers. Different shapes of powder hammers are generally related to the comfort of the hand, and whether the bottom surfaces are smooth or uniform. Whether it can better reduce the channel effect. The rest is workmanship, brand, material processing. And many baristas, especially some hobbies of flower drawing.
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