Why can't I taste the creamy, chocolate, nutty and garlic flavor of single coffee?

Why can't I taste so much fruit (chocolate, nuts, cream)?

I often see coffee beginners post similar questions. For example, why can't drink citrus flavor, why can't drink nutty flavor, chocolate flavor and so on.

As a result, some coffee diners will lose confidence in coffee, come to the conclusion that "coffee is very bad," and shut it out, thus missing out with the fine coffee culture, while some serious diners repeatedly modify the brewing parameters. in this way, they expect to be able to brew out the taste in the "mind", but ignore the principle of "quality change" in philosophical common sense.

The so-called principle of mutual change of mass means that there will be no essential change in the taste of the extracted coffee liquid within a reasonable range of brewing parameters. So if a correct extraction fails to boil the flavor you want, my advice is: don't worry about it for a while.

In view of such a wide variety of flavor names, I suggest that you don't need to pay too much attention to them. The reasons are as follows:

1. Ordinary coffee diners (especially beginners) don't have such professional noses and taste buds. These flavor names come from SCAA coffee flavor wheel. On the one hand, carding the flavor spectrum of coffee can better describe and define the flavor of coffee, on the other hand, it is conducive to the establishment and development of cup testing system. However, for entry-level coffee diners, the requirement is too high.

To give a simple example of the SCAA flavor wheel, the chocolate aroma reflected in Mena's reaction includes "Swiss chocolate, dark chocolate and Bakers chocolate". If it is not specially trained or has a high level of taste, which beginner player can really tell the difference between these three chocolate flavors?

two。 The description of flavor contains subjective factors. I think the sour taste of this bean is more exciting, but he thinks it is more mild. It is as if people with heavy taste always feel that they are not happy without spicy and salt when cooking, while Xiao Qingxin likes to be gentle and elegant. When drinking coffee, diners often lose confidence in their ability to taste because they can't drink a certain taste, but it's not necessary. Although everyone has different degrees of sensitivity to taste, there is generally not much difference. At this time, we should decisively give up the taste in the "mind".

3. The popularity of coffee diners leads to the intentional behavior of coffee bean roasters. I have personal experience on this point. There are as many as five or six kinds of Kenyan baked beans sold in a coffee Taobao bakery (whose name I won't mention). There are as many as five or six kinds of Aromas. Once in a chat, he replied, "write more and appear more professional, and consumers will buy it more." Obviously pretending to be forced, in fact, his baked products are already very good, but in order to "appear more professional", the intentional description of the flavor is not only the helplessness of consumers, but also the helplessness of bakers. However, this is undoubtedly a vicious circle, and the final result will only raise the entry threshold for boutique coffee and lose a large number of potential consumers for nothing.