Coffee Nose (11/12): Fermented in Defect Group (2/3)

The fermented in the nose of coffee can be divided into three types: coffee pulp (coffee pulp), Indian fragrant rice (basmati rice) and medicinal flavor (medicinal).

13 Coffee pulp coffee Pulp

Odor type: fermented, wine flavor

Odor characteristics: this is the smell emitted by the removal of the pulp of coffee cherries in the coffee manor. Coffee pulp is separated by fermentation: beans are soaked, fermented and produce unstable acids to form a characteristic wine flavor. Coffee lovers love the smell very much. Among them, 2-methyl (2-methyl) and methyl 3-butyrate (3-methyl butyrate) are the substances that make up the smell. (note: if the coffee is left in the fermentation tank, it will undergo a second fermentation, which will have no effect on the appearance of the beans, but will make the roasting process produce an unpleasant smell, which is not good for coffee sales: this is what bakers regard as a serious "smelly bean" smell. However, don't confuse the smell of "smelly beans" with the smell of fermented flesh.)

"Coffee pulp" in coffee: this is one of the main prominent features of coffee aroma. Like the unstable acid in wine, this aroma is an inherent quality of coffee, and it is unpleasant to go too far. It blends well with other rich aromas in many high-quality coffee, especially South American washed coffee.

Coffee tasting: "Don't try to hide the flavor of the wine." This is almost the most essential feature of a well-crafted cup of high-quality Colombian coffee. This smell is not too obvious in strong, distinctive, fruity Excelsos coffee from Antioquia, Caldas or Boyaca, Colombia. In Africa, thousands of miles away, the taste of coffee is not obvious, but it promotes the fruity and wine aromas of the well-organized and outstanding Kenyan AA. "

21 Indian fragrant rice basmati rice

Odor type: baking (cereals)

Smell characteristics: this is cooked rice, such as Indian fragrant rice, locally known as "popcorn rice", is a variety of rice in Southeast Asia. The smell is reminiscent of the expansion and bursting of grain when heated. This coffee nose uses 2-vinylpyrrolidine (2-Acetyl pyrroline) to represent the smell of Indian fragrant rice.

"Indian rice" in coffee: this is one of the odors produced in the early stages of roasting, but moderate training is necessary to distinguish it from many other odors produced by roasting.

Coffee tasting: "this smell can be easily found in Australian coffee." I like it in Arabica coffee in El Salvador and the best Robbosa beans in Ivory Coast. "

35 Medicinal flavor medicinal

Odor type: chemical category

Odor characteristics: this burning smell is reminiscent of smoke, medicine, chemicals, and the so-called "Rio taste". Guaiacol (Guaiacol) in coffee is the substance that forms this smell.

The "medicinal flavor" in coffee: it does not appear alone every time (otherwise the taste will be too strong, which means there is a problem). As a symbol of long baking, it is particularly evident in Robusta and in "Latin" style coffee, such as Italian concentrate. It is very important to the overall flavor of coffee, so a little guaiacol is often added to the aroma of artificial coffee.

Coffee tasting: "most people will think that the smell of the medicine is unpleasant. If the taste is too strong, then they are right. But in fact, this smell is one of the "skeletons" of coffee aroma, and many aromas are developed around it. "

✪ Rio (The "Rio taste")

Coffee in Rio de Janeiro, Brazil has an odor characteristic rarely found in other producing areas, namely, the so-called "Rio flavor". This unique flavor is loved by people in Belgium and Northern France, as well as by the Greeks and Turks who have the custom of coffee cooking. The Rio flavor comes from a mold that smells like phenol (phenol), chloride (chloride) and with a hint of pepper. It mainly comes from trichloroanisole (trichloroanisole), a chloride separated from phenol. This is one of the most powerful aroma molecules that exist.

Source: official account: Cupping_Simon