Several practical principles for judging coffee how to express the flavor of coffee

The first principle for judging coffee: [clean]

It is clean when it is light and even cleaner when it is thick.

It's like a room, it's easy to be clean when it's empty, but it has to be clean when it's full.

The second principle of judging coffee: [spindle taste]

That is, it represents the characteristics of this producing area. Cleanliness is the foundation, and a dirty cup of coffee represents a flaw.

But clean coffee can easily become tasteless, so it must have a spindle flavor.

The taste of this spindle is from hot to cold, any cooking method, any baking degree.

No shallow baking, no deep baking or no shallow baking, and the same is true of cooking.

The third principle for judging coffee: [position]

If there is a taste, there must be a place. If you say there is a taste of wild ginger flowers, please mark the location of the flavor.

If you can't mark it, then the taste may be just a textual description of the cup test report, which you can imagine.

The fourth principle of judging coffee [mobile path]

The smell will not just be fixed in a certain position, it will move. If it's fixed in a certain position, then the smell is dead.

If the taste doesn't change from beginning to end, it's also dead. Good coffee is live.

Will leave footprints in every place that feels.

The fifth principle of judging coffee-- [hierarchy]

The layer is the arrangement of hierarchy, and the second is orderly. It's an orderly arrangement. [hierarchy] includes at least 7 categories.

Thickness, depth, weight, strength, thickness, width, rigidity and softness.

The sixth principle of judging coffee [richness and complexity]

The so-called [richness]-the rich are more beautiful, and the rich are full, which refers to [sufficient and beautiful taste]

[complexity], the repetition is heavy, and the clutter is chaotic, which means [a similar and messy taste].

All the good tastes are called rich, and the five tastes are called complex.