Taste espresso with smell, hearing and vision

"hearing" is the least used senses in the process of tasting coffee. It is important to note, however, that making the right judgment in a noisy environment full of disturbing sounds can quickly lead to sensory fatigue. The noise itself affects our concentration, and when tasting coffee, it is obvious that we should concentrate on the coffee in the cup. China Coffee Trade

Vision is the main sense that we use to understand the world, and coffee tasting is bound to be affected by the appearance of coffee. What we really need to pay attention to at this stage is the foam "Krima" on the surface of coffee, because this layer of foam provides important information about the skill of brewing coffee. Foam is not only a feature of espresso, but also preserves the aroma of the coffee in the cup and prevents the aroma from drifting into the air. So this bubble acts like some kind of protective layer. The color of the foam ranges from dark brown to light brown, and even has a reddish hue. The so-called tiger spots, the dark stripes on the foam, are caused by coffee powder particles in the coffee, indicating that this cup of espresso is brewed perfectly. Coffee planting base

Readers can judge whether the coffee they brew is ideal according to the coffee pictures attached to this page. The visual evaluation of coffee is followed by the use of smell to explore the aroma of espresso. Be sure to "break" the foam by stirring the coffee with a spoon to get a clearer impression of the smell of the coffee. These smells can be weak or strong, elegant and clean, and vice versa. For example, a good cup of Arabica coffee may have aromas of caramel, bread and honey, with a hint of citrus fruit and flowers. As for the uncomfortable smell, it may be sour, musty, wood or sack. Small grains of coffee

If the foam of espresso is light in color, it means that the extraction is insufficient, and the taste will be sour and insipid. This is because the temperature and / or pressure is too low, or the extraction time is too short, sometimes because the coffee powder is insufficient or the grinding particles are too coarse, causing hot water to flow through the coffee powder too fast. If the foam is dark and has white spots in the middle, it is a typical over-extracted coffee, which is high in caffeine and tastes bitter. The reason may be that the temperature and / or pressure is too high, or the extraction time is too long, or too much coffee powder or too fine grinding particles hinder the flow of hot water.