Self-baked coffee in Chongqing-knowledge

The typical espresso flavor that the baker should explain to the barista:

1. Smell and Wet aroma-Wet aromas can be very extensive and complex and can cover chocolate tones and fruit tones to brackish and clear soups. Flavors include jasmine, sage, Cunninghamia lanceolata, spices, orange, lemon, black tea, drupes and berries.

two。 Sweetness-sweetness is usually listed as the most beautiful taste in espresso and can only be obtained by perfect extraction. Flavors include caramel, granulated marshmallows, marshmallows, honey, milk chocolate, cream, toffee, brown sugar, fruit and berry sweetness.

3. Acidity-acidity should be intertwined with potential sweetness and show the advantages of Italian formula beans. Acidity is usually classified as lemon, candied fruit, peach and grape tonality. The negative flavor is sour, bitter, sharp or slightly sour.

4. Mellowness and taste-this type of description is usually associated with the light or heavy feeling of espresso on your tongue. The oil in the coffee covers the taste buds and the taste includes the feeling of syrup to the feeling of sparkling wine. The negative comment is that espresso is monotonous, boring or woody.

5. The final rhyme of a beautiful espresso should be pure and long-lasting, with the previously mentioned flavor intertwined quickly in the mouth. This elusive flavor usually changes, too. Defects in coffee beans or during extraction are also highlighted in the final rhyme, with "spoiled" flavors such as astringency, "flavored", or metallic flavors.