Coffee dictionary of professional terms for evaluating coffee flavor
Flavor [Flavor]: the overall impression of aroma, acidity, and mellowness.
Acidity [Acidity]: the strong acidity of all coffee grown on the plateau. The sour here is different from bitterness and Sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to exert its functions of invigorating the mind and clearing the taste. The acidity of coffee is not the acidity or sour smell of acidity or alkalinity, nor is it an uncomfortable acid that enters the stomach. When making coffee, the performance of acidity is very important. under good conditions and skills, a special taste with fresh acidity can be developed, which is a necessary condition for high-grade coffee. The sour taste of coffee describes a lively, bright flavor, which is somewhat similar to that used in wine tasting. If the coffee bean lacks acidity, it is equal to lose vitality, taste empty and boring, without layer depth. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, which have an impressive fruity aroma and a red wine-like texture.
Mellow [Body]: the taste of the tongue after drinking coffee. The change of mellowness can be divided into light to light, medium, high, fat, and even Indonesian coffee is as thick as syrup.
Odor [Aroma]: the smell and aroma emitted after the coffee has been prepared. The words used to describe smell include caramel, carbon roast, chocolate, fruit, grass, malt, and so on.
Bitterness [Bitter]: bitterness is a basic sense of taste, and the sensory area is distributed in the base of the tongue. The bitterness of deep baking is deliberately created, but the common cause of bitterness is too much coffee powder and too little water.
Light [Bland]: coffee grown in lowlands, usually quite light and tasteless. Coffee with insufficient coffee powder and too much water will have the same light effect.
Salty [Briny]: after brewing, if the coffee is overheated, it will produce a salty taste.
The aroma of soil [Earthy]: commonly used to describe spicy and earthy Indonesian coffee, not the smell of dirt on coffee beans.
Uniqueness [Exotic]: describes coffee with its unique aroma and special flavor, such as flowers, fruits, and spices. Coffee from East Africa and Indonesia usually has this property.
Aromatic alcohol [Mellow]: used to describe coffee with good acidity balance.
Mild [Mild]: used to describe a coffee with a harmonious, delicate flavor, used to refer to all plateau coffee except Brazil.
Soft [Soft]: describes low acidity coffee such as Indonesian coffee, and also describes it as mellow or sweet.
Sour [Sour]: a sense of taste in which the sensory area is mainly located at the back of the tongue and is characteristic of light roasted coffee.
Spice [Spicy]: a flavor or smell reminiscent of a particular spice.
Strong [Strong]: technically, it describes the advantages and disadvantages of various tastes, or the relative ratio of coffee to water in a particular conditioned product. In terms of popular usage, it describes the strong flavor of deep-roasted coffee.
Sweet [Sweet]: in essence, it is like fruit, and it also has something to do with the taste of wine.
Wild [Wild]: describes coffee with extreme taste characteristics.
Wine [Winy]: fruit-like acidity and smooth mellow, created by the contrast of special flavor.
- Prev
The way cat poop coffee is brewed is easier to lose its aroma than ordinary coffee
The coffee brand is 100% guaranteed wild kopi luwak, grown on the islands of sumatra, java, and survish, part of indonesia's 13,677 islands. Kopi Luwak brand is the only officially recognized brand by the Indonesian government and is loved by coffee lovers for its unique fruity and long aftertaste. Cat poop coffee is definitely an international luxury, and the reason is
- Next
The "Kopi Luwak" feeding process in Indonesia
Besides the fragrant, mellow, sweet and slippery smell of Indonesian Kopi Luwak, it is even more unforgettable. It is known as gourmet coffee, which is delicious because of its scarcity. British media have revealed that Indonesian stores are suspected of abusing Kopi Luwak-producing civets, keeping them in tiny cages and feeding large quantities of coffee beans to force them to increase production. After the civet ate the coffee beans, it was in the stomach.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?