Coffee cup testing coffee tasting professional terms Coffee basic knowledge
Flavor [Flavor]: the overall impression of aroma, acidity, and mellowness.
Acidity [Acidity]: the strong acidity of all coffee grown on the plateau. The sour here is different from bitterness and Sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to exert its functions of invigorating the mind and clearing the taste. The acidity of coffee is not the acidity or sour smell of acidity or alkalinity, nor is it an uncomfortable acid that enters the stomach. When making coffee, the performance of acidity is very important. under good conditions and skills, a special taste with fresh acidity can be developed, which is a necessary condition for high-grade coffee. The sour taste of coffee describes a lively, bright flavor, which is somewhat similar to that used in wine tasting. If the coffee bean lacks acidity, it is equal to lose vitality, taste empty and boring, without layer depth. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, which have an impressive fruity aroma and a red wine-like texture.
Mellow [Body]: the taste of the tongue after drinking coffee. The change of mellowness can be divided into light to light, medium, high, fat, and even Indonesian coffee is as thick as syrup.
Odor [Aroma]: the smell and aroma emitted after the coffee has been prepared. The words used to describe smell include caramel, carbon roast, chocolate, fruit, grass, malt, and so on.
Bitterness [Bitter]: bitterness is a basic sense of taste, and the sensory area is distributed in the base of the tongue. The bitterness of deep baking is deliberately created, but the common cause of bitterness is too much coffee powder and too little water.
Light [Bland]: coffee grown in lowlands, usually quite light and tasteless. Coffee with insufficient coffee powder and too much water will have the same light effect.
Salty [Briny]: after brewing, if the coffee is overheated, it will produce a salty taste.
The aroma of soil [Earthy]: commonly used to describe spicy and earthy Indonesian coffee, not the smell of dirt on coffee beans.
Uniqueness [Exotic]: describes coffee with its unique aroma and special flavor, such as flowers, fruits, and spices. Coffee from East Africa and Indonesia usually has this property.
Aromatic alcohol [Mellow]: used to describe coffee with good acidity balance.
Mild [Mild]: used to describe a coffee with a harmonious, delicate flavor, used to refer to all plateau coffee except Brazil.
Soft [Soft]: describes low acidity coffee such as Indonesian coffee, and also describes it as mellow or sweet.
Sour [Sour]: a sense of taste in which the sensory area is mainly located at the back of the tongue and is characteristic of light roasted coffee.
Spice [Spicy]: a flavor or smell reminiscent of a particular spice.
Strong [Strong]: technically, it describes the advantages and disadvantages of various tastes, or the relative ratio of coffee to water in a particular conditioned product. In terms of popular usage, it describes the strong flavor of deep-roasted coffee.
Sweet [Sweet]: in essence, it is like fruit, and it also has something to do with the taste of wine.
Wild [Wild]: describes coffee with extreme taste characteristics.
Wine [Winy]: fruit-like acidity and smooth mellow, created by the contrast of special flavor.
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Does Kopi Luwak taste good? What does Kopi Luwak taste like?
It is said that experts who have tasted this kind of coffee have gone to two extremes in their comments on its taste. One describes the coffee as the best in the world, and its taste is so unusual that it is difficult to describe in words and words: it is a little fishy, slightly choking and visceral, and it stays in the mouth for a long time until the last drop. Another evaluation is quite the opposite: it's hard to swallow, it's a complete gimmick, and it's not worth paying for.
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Indonesian "Cat Poop Coffee" Flavor Description Cat Poop Coffee
Indonesia's cat feces coffee [1] taste fragrant, mellow, sweet, smooth, unique smell is more unforgettable, known as the best coffee, because of the scarcity and delicious, half a pound for NT$6,000. However, British media recently revealed that Indonesian shops are suspected of abusing civet cats (commonly known as civet cats) that produce cat feces coffee, keeping them in extremely small cages and feeding large amounts of coffee beans to increase their production.
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