Coffee tasting terms coffee taste to understand the characteristics of coffee beans in different places

Before you begin to understand the characteristics of coffee beans in different places, you must know the following taste words in order to know the characteristics and flavor of coffee beans in various producing areas.

Body (consistency)

Some people translate as mellow, the correct taste should be to feel the coffee after the entrance of the thick, thick texture.

The tactile impression of the tongue in terms of weight and quality, the consistency is as light as water, moderately as thick as soup and as deep as syrup.

Acidity (acidity)

A taste distributed on the back of the tongue, which is different from the acid that lemons make you secrete saliva. This acidity describes a fresh, bright, hearty feeling.

It usually comes from the characteristics of high altitude and high density Arabica coffee beans, while low altitude Robusta coffee beans do not have this characteristic.

Bitter (bitter taste)

Bitterness is one of the four tastes of coffee, usually for the following five reasons:

Variety: Robusta is usually more bitter than Arabica.

Producing area: coffee usually produced in Sumatra, Indonesia and Java has a bitter taste.

Baking degree: deep baking is more bitter than shallow baking because of the heavy caramelization and carbonization.

Caffeine: Robusta is more bitter than Arabica because it has twice as much caffeine.

Extraction time: the longer the extraction time, the more obvious the bitterness.

Sweet (Gandhi)

Describe the taste of coffee, which is even and delicious, flawless, perfect coordination and endless aftertaste. This kind of delicious taste is precisely the flavor that high-quality coffee can exude.

Aroma (aroma)

Refers to the taste of the finished coffee, including caramel, fruit, flower, rich, spicy and so on.

Flavor (flavor)

It is the overall impression of aroma, acidity and mellowness.

Strong (strong)

Usually it refers to the strong flavor of coffee beans under the dark roasting method, which can not be associated with a large amount of caffeine.

In fact, the highest caffeine content is light canned coffee, because most of them contain a lot of high-caffeinated Robusta.

Tangy (Xin lie)

It is a radical sour taste, almost like fruit and wine in essence.

Costa Rican high-end coffee grown in the highlands usually has a pungent flavor.

Briny (salty)

It is usually due to overheating or because the beans themselves are too rich (coffee beans themselves contain 5% minerals).

Winy (alcoholic taste)

Similar to a slightly alcoholic smell, a comprehensive feeling of fruit-like acidity and well-balanced mellowness.