Coffee tasting

If you taste two or three kinds of coffee at a time, you can compare and compare them not only according to your preferences, but also according to their smell, acidity, mellowness and taste. Note: when you taste a variety of coffee, you should first taste the less mellow coffee, and then taste the more mellow coffee.

smell

The taste of a kind of coffee is first expressed by smell. In fact, your sense of taste mainly comes from your sense of smell-which is why aromatic coffee is satisfying.

Acidity

In terms related to coffee tasting, the word acidity does not refer to the degree to which the taste is sour or bitter. Acidity means the lively, intense and fresh taste. To understand what acidity is all about, you can imagine the difference between pure water and bubble water.

There is a kind of Latin American coffee called Super Colombian Narino, which has a very lively taste, so we say it has a high acidity. On the contrary, Sulawesi tastes very mellow-so we say that this kind of coffee has low acidity.

Alcohol degree

The weight or density of a drink felt by the tongue. The mellowness of the drink varies from low to high. To make you understand this concept, we sometimes use the word "syrup" to describe a high-alcohol coffee, such as Sumatran coffee.

Taste

This is an overall impression left by the combination of smell, acidity and mellowness. What do you think of when it comes to the taste of coffee?

For example, we often say, "when you drink Kenyan coffee, you think of grapefruit," which means that we have some associations between these two things. But when we say this, we don't mean "Kenyan coffee has the taste of grapefruit"-its taste is unique to coffee. There are many ways to describe the taste of coffee, just as there are many ways to describe snow.