Coffee tasting Book: coffee aroma roulette

Do you like coffee? Have you ever had a particularly good cup of coffee when you didn't know how to describe its characteristics? In fact, many people have encountered such problems.

In the coffee industry, it is very important to learn how to taste and convey the characteristics of coffee. From the identification of raw and roasted coffee beans to the promotion of coffee beans, you need to know some professional terms about coffee. In order to popularize the knowledge of coffee appreciation, the American Coffee Special Alliance (Specialty CoffeeAssociation of America,SCAA) has specially produced a coffee aroma-taste roulette to help people understand the two basic characteristics of coffee: aroma and taste.

This roulette can help professional coffee tasters describe and talk about the aroma and taste style of coffee more systematically. Although it is not a detailed manual, it can effectively help us to understand the aroma and taste of coffee in general. For coffee lovers, it is like a pocket coffee "dictionary", which condenses the key knowledge about coffee. So, the next time you drink coffee, if you don't know how to describe its characteristics for a while, you can take out this roulette for reference.

The basis of coffee tasting

Experienced coffee tasters will follow a set of strict practices when tasting coffee blindly. When tasting coffee, they deliberately make a slurping sound on their lips and make a few spins on the surface of their tongue and mouth. In this way, they can fully feel the aroma and taste of coffee, giving full play to the role of smell and taste.

For most people, our sense of smell and taste are inseparable. Without the help of smell, the exertion of taste will be greatly reduced. The tongue can sense four basic tastes: sweet, sour, salty and bitter. Most of the aroma and flavor we feel come from the sense of smell.

Next, let's follow the guidance of coffee experts, let your sense of smell and taste be fully developed, and let your tongue perceive the taste and texture of coffee carefully.

Take a cup of coffee, take a deep smell of it, then take a sip, and then it's your turn to use your tongue. In all aspects of coffee, the taste is the most difficult to describe. There are many descriptions of the taste of coffee. Let's take a look at a few important terms about the taste of coffee:

(1) bitterness: a taste perceived by the back of the tongue, similar to that of dark chocolate.

(2) refreshing: used to describe coffee with a pleasant sour taste, often described as "lively"

(3) like butter: a sweet and rich flavor and taste

(4) freshness: high-quality coffee with a unique taste without flaw in flavor.

(5) crisp: high-quality coffee with refreshing sour taste

(6) fruity: coffee with berries or aromas similar to tropical fruits.

(7) soft: coffee with low acidity and mild taste

(8) Sweet: a pleasant flavor and taste.

(9) stimulation: a pleasant sour taste that lingers on the tongue.

(10) Wine taste: a taste similar to that of red wine or close to fruity.

If you like coffee, let it come into your life.