Coffee has a variety of flavors-challenge your taste buds

Abstract: the overall flavor of coffee is composed of water-soluble taste, volatile aroma and odorless.

The overall flavor of coffee is constructed by water-soluble taste, volatile aroma and tasteless taste, which can be appreciated by taste, smell and touch.

There are also people who simply write the coffee flavor into the following equation:

Flavor = volatile aroma, water soluble taste, taste = dry and wet, sweet, bitter, salty, smooth and astringent

Pre-nasal and postnasal olfactory, oral taste, oral touch

● Acidity (acidity): the acidity and strong taste common to all coffee grown in high places. Unlike bitter or sour (sour), it has nothing to do with pH.

● Aroma: the smell and aroma of brewed coffee. The words used to describe Aroma include caramel, charcoal, chocolate, fruit, grass, malt, rich, rich, spicy and so on.

● Briny: after brewing, if the coffee is overheated, it will produce a salty taste.

● Body: the taste of brewed coffee after drinking. The change of mellowness can be as light as water to light, medium, high, fat, and even some Indonesian coffee is as thick as syrup.

● Bland (light) coffee grown in the lowlands is usually quite light and tasteless. Sometimes coffee with a small amount of powder and more water will have the same light effect.

● Bitter is a basic sense of taste, and the sensory area is distributed in the base of the tongue. The bitterness of dark baking is deliberately created, but the most common cause of bitterness is too much coffee powder and too little water.

● Exotic describes coffee as having unique aromas and special flavors, such as flowers, fruits and spices. Coffee from East Africa and Indonesia usually has this property.

● Earthy is often used to describe coffee that is spicy and earthy. Sometimes people say it is a kind of earthy smell. But the word is not derogatory, dried coffee beans usually have this flavor, and it is precisely the special taste that many people pursue.

● Flavor is used to describe the overall feeling of coffee. It is the overall feeling of aroma, acidity and mellowness of coffee.

● Mild means that some kind of coffee has a harmonious and delicate flavor. Latin American premium coffee grown on the plateau is usually described as mild in texture. In addition, it is also a coffee term used to refer to all plateau coffee except those produced in Brazil.

● Mellow is an adjective for coffee with low to medium acidity and good balance.

● Spicy: refers to a flavor or smell reminiscent of a particular spice. For example, some Indonesian plateau coffee (especially old coffee) has a cardamom smell, while Guatemala Antigua coffee has a pepper-like spice, which can be described by the word spicy.

● Sweet: it is a commonly used adjective to describe coffee without sharp flavor.

● Sour: this taste can only be produced on the back of the tongue, which is characteristic of lightly roasted coffee.

● Strong (strong): in terms of popular usage, strong describes the strong flavor of deep-roasted coffee.

● Tangy (Xinlie): similar to the sour taste of fermentation, it is almost like fruit in nature, and it has something to do with the taste of the wine. Coffee grown in Costa Rica usually has a pungent flavor.

● Soft describes low-acidity coffee like Indonesian coffee; it can also be described as mellow or sweet. People who have heard her voice are impressed that it is a kind of soft, leisurely and gentle talk, which will fascinate people to listen to her talk.

● Spicy refers to a flavor or smell reminiscent of a particular spice. Some Indonesian plateau coffee (especially old coffee) contains the sweet smell of cardamom. I have heard of a novel in which the heroine's hair inexplicably smells of chrysanthemums. She seems to be the same. She always smells fragrant, not perfume at all. Every time she passes her by, she always smells gardenia.

● Wild describes coffee as having extreme taste characteristics that remind you of the vast highlands of Africa.

● Winy describes a charming flavor reminiscent of wine. Fruit-like acidity and smooth mellowness create a special contrast flavor. Kenyan coffee is the best example of wine flavor.

The taste is constructed and can be appreciated by the three senses of taste, smell and touch. Others simply write the coffee flavor into the following equation: flavor = volatile aroma, water-soluble taste, taste = dry and wet, sour and sweet.