Coffee Evaluation method and process Coffee Evaluation process

First, prepare before the product:

1, before tasting coffee, it is best not to eat exciting food, such as garlic, pepper, persimmon, so as not to paralyze the taste buds and affect the sense of taste. Wash your face and hands to make sure there is no residual aroma of skin care products on your hands and face, so as not to confuse the aroma of coffee.

2. Prepare a glass of ice water, take a sip to awaken the taste buds before tasting coffee, and gargle with ice water before tasting different coffees.

2 the method and process of evaluation:

1. Observe the coffee beans

Observe the roasting degree and evenness of coffee beans, and smell the aroma of coffee beans to see whether the aroma is fresh or not. According to the aroma intensity of coffee beans, we can judge the freshness of coffee beans.

2, taste the coffee

Coffee is mainly evaluated through the following items

1) fragrance (dried fragrance, aroma of coffee powder)

2) aroma (wet fragrance, aroma of extracted coffee)

3) acidity (acidity)

4) bitterness (bitter)

5) sweetness (sweet)

6) body (alcohol)

7) cleaness (purity)

8) uniformity (equilibrium)

9) and aftertaste (Yu Yun)

Three tasting processes:

Use olfactory organs to taste the aroma of coffee

1, dried incense

Grind the coffee beans into powder, close to the coffee powder, and carefully feel the aroma of the coffee powder. Common aromas are floral (jasmine, lily), fruity (strawberry, pineapple, orange, lemon), dried fruit (chestnut, peanut, walnut, almond, etc.), grass, wood, bad smell (dirt, bad oil, rubber, etc.).

2, damp incense

Make hand-brewed coffee and put the coffee just extracted in the cup, put the coffee cup in front of the nose, feel the aroma of coffee, then the aroma smelled in the coffee powder will become more vivid, generally expressed as flowers, fruit, dried fruit, chocolate, caramel, honey, turpentine and so on, of course, some bad breath will also seep out.

Use the sense of taste to experience the acidity, sweetness, bitterness, mellowness, balance, purity and finish of coffee. Pay attention to the distribution of tongue taste during tasting!

1) take a quick sip of the coffee by sipping. Make sure that the liquid enters the mouth from the tip of the tongue and sprays on the whole tongue in a fog-like manner. Pay attention to the acidity, sweetness and bitterness of the coffee. But pay attention to burns!

2) continue to sip, hold the coffee in your mouth, and feel its mellowness as you feel the difference between drinking water and syrup. The thicker the coffee is, the more mellow it is. Continue to drink a few mouthfuls, carefully feel the acidity, bitterness, sweetness, generally high purity coffee will not appear extremely bitter, extremely sour, astringent taste and other irritating taste, at the same time, the better the amount of coffee taste harmony, the higher the balance of coffee.

3) stop drinking and close your mouth, you will feel the rich taste of coffee from the whole mouth to the nasal cavity, and there will be a constant return on the tongue. If you open your mouth gently, you will find that there is still the aroma and taste of coffee in your mouth. This is Yuyun. The better the coffee, the more refreshing, strong and long-lasting the aftertaste, while the weaker the bad coffee is, and it is often mixed with bitterness and other miscellaneous flavors.