Coffee tasting method Taste belongs to a complex feeling

Taste is a kind of compound feeling, when learning to taste, we must first understand the factors of taste, so that Li can disassemble and analyze various factors when tasting, and then be able to detect more delicate taste, that is, meticulous changes.

Taste can be subdivided into three categories: smell (aroma), taste and taste. In the mouth, it can be roughly divided into upper smell (aroma), middle taste and lower taste. Because the aroma factors of coffee are very complex, and everyone has different feelings about various smells, even if it is not easy for everyone to get the same answer in the same cup of coffee. Therefore, the aroma part simply takes the common and obvious aroma of coffee as an example:

Bouquet: floral, fruity (citrus, berry), drupe (peanut, hazelnut). Wait.

Taste: stickiness, smoothness, astringency, powder, silk. Wait.

Taste: sweet, sour, salty, bitter, sweet.

Learning to taste is to first be familiar with all kinds of taste, most people in the diet, will focus on the taste, at the same time, the taste is also easier to distinguish, so you have to remember to distinguish all kinds of taste.

Then there is the analysis of the taste change. The taste in the coffee is limited, but the taste intensity is changeable, so when learning to taste, we should try to disassemble and arrange the taste of the coffee and position it as much as possible to see whether the taste change is going up or going up at the same time. Wait.

To analyze the change of taste, it is best to use someone who knows how to taste to drink the same cup of coffee with you, explain the order of taste change and guide it timely, taste it carefully and find out the change, and wait until you can drink a certain degree of fineness. Relative to the changes of aroma will also have further understanding and understanding, coupled with the usual attention and memory of various aromas In this way, you can quickly know how to taste!

The feeling of smell is directly related to personal memory, the same smell, because everyone has different memories of the taste, not always have the same name for a single aroma, so it is necessary to communicate with each other in order to agree on the types of aroma.

The discrimination of learning taste takes precedence over the discrimination of aroma!

Coffee contains a wide range of aroma components, and even some can be analyzed by machines, but not everyone can tell. For example, from the beginning of aroma learning, it is necessary to accumulate the memory of various aromas at the beginning, then identify them in the coffee, and further identify the compound aroma, and there are other factors in the process that affect the judgment (changes in taste and taste), so it is more complex and difficult to learn.

The taste of coffee is sweet, sour, salty, bitter and sweet, and these five tastes are familiar to people, and they are less difficult to distinguish than aroma, so it is easier to learn from the beginning of taste. The interesting thing is that the instrument can only help to judge the strength of the taste, but can not show the changes between them. The coffee liquid begins to slide across the whole tongue from the tip of the tongue to be swallowed, such as the sweet and sour, bitter and sweet layer. Coffee can also make people feel more beautiful through these changes, and the sweetness of simple sweetness and slightly sour or slightly salty will make people feel more sweet. Like a watermelon with a little salt, it can make people feel sweeter, so learn to savor the changes in taste and appreciate the delicate side of coffee. In addition, while recognizing the changes in taste, we can also further detect the changes in aroma changes, what aromas are there when sour aromas appear, what aromas are there when sweet flavors appear, and when the same aroma is matched with different flavors, will it still give people the same feeling?

Tasting is to try to feel the delicate changes in the taste and aroma of disassembly, which can be roughly divided into several stages based on personal learning experience:

The first stage: can accept the taste of coffee, can roughly tell the difference in taste, can not be specifically described.

The second stage: have a certain understanding of coffee, and "guess" the taste of coffee according to its cognition; for example, when drinking Kenya, you will guess that there is a citrus flavor, while Quaiken beans are not necessarily the trend of citrus flavor.

The third stage: have the ability to disassemble and subdivide the taste of the entrance, and have a stable understanding of the defective flavor.

The fourth stage: the taste can be disassembled and subdivided and combined with its own extraction experience, it can distinguish the impact of extraction methods on the taste, and propose a way to correct the negative factors. According to different appliances, it can be divided into three types: follicle type, siphon type and semantic type.

The fifth stage: the taste can be disassembled and subdivided, combined with baking experience, can dialyze the impact of baking on the taste, and propose a way to correct the negative factors.

How to learn more about the taste and aroma of coffee?

After the entrance of the coffee liquid, from the tip of the tongue, let the coffee liquid slide through the tongue and swallow it. Through the order of contact between the coffee liquid and the tongue, the taste and aroma are arranged in order, and can also be located on the tongue in this order. it can be roughly divided in front (tip of tongue), middle (belly of tongue) and back (root of tongue) to describe the position of taste and aroma. In this way, when discussing the taste of the same cup of coffee, it may be:

Do you feel sweet before you feel sour in the front of your tongue?

After the bitter taste disappears, it will turn sweet!

There is citrus fragrance when acid appears!

There are obvious sweetness and drupe aromas in the middle!

What is the smell sandwiched between sour and sweet in the first paragraph?

The taste of the same cup of coffee can be defined in this way, the difference lies in the degree of delicacy that each person feels and the memory of the aroma, which affects the feeling, but the sensibility of tasting can be trained.

Why should you have the ability to disassemble and subdivide the taste?

In terms of different extraction methods and techniques, the most direct impact is the change in taste and taste, so it is necessary to be familiar with the various changes of the two. The aroma part can be parallel and is not the focus of learning at the initial stage, for example:

Citrus aroma and sour taste will be orange at the same time!

Will the citrus aroma and sweetness be orange at the same time? Sweet orange?

Will the citrus aroma and bitterness appear at the same time? (it's a little scary, I can't imagine)

Therefore, to cultivate the ability to disassemble subdivided flavors (for example, orange flavor = citrus + sour taste), the aim is to identify the aroma without being affected by changes in taste, avoid misjudging the taste, and have another cup of coffee!