Correct the taste distribution of the tongue Coffee tongue Taste training Coffee Flavor characteristics

Scientists have found that the "tongue taste distribution map" mentioned in the previous cup test textbook needs to be revised. Although these textbooks point out the approximate position where the tongue accepts sweet, sour, salty and bitter taste, this classification may not be suitable for everyone. In fact, the human tongue is actually a receptor for a comprehensive sense of taste, and everyone has different feelings about various tastes.

Some successful cup testing training courses teach people to help them feel tastes that they have never felt before, based on the approximate location of various taste distributions on the taste distribution map. However, precisely because everyone has different senses of taste and smell, the above training method is somewhat inconsistent with the principle of "individual differences." in addition, the combination of various flavors will also produce new flavors. training your tongue, discovering your own taste distribution map, and learning the relationship between various taste stimuli are very important topics.

It's easy to know your own taste distribution. I personally suggest you prepare some sugar, citric acid, salt, and cinnamon sodium [quinine, which is found in Tongning water], dilute each sample, apply a little dilution with a brush, and brush it on a small area on your tongue, preferably in a place that is different from those written in textbooks. For example, you can test outside the tip of your tongue to see where else you can feel sweetness. The tip of a person's tongue should be the most sensitive area to sweetness, but there should be other places where you can feel sweetness.

After that, try with other samples and compare your feelings with others. The development of your own taste points is the most basic element before cup testing, otherwise our description of the various flavors of coffee will be misinterpreted as congenital genetic differences, causing you to mistakenly think that some people are born with particularly sensitive tasters, or they are not born to taste at all, or their tasting ability is moderate. If you are a naturally sensitive taster, when you drink a cup of coffee, you feel very bitter, you must be prepared, about 75% of people will say that cup of coffee is not very bitter.

When you have a better understanding of your taste distribution, try mixing different flavors and see how they interact when added together. Do you feel the single taste of these two parts respectively, or do you find a new flavor in another new part? Continue to mix and taste the other flavors until you finally mix all the four basic flavors together and draw a full stop. You can ask another person to mix these samples for you so that you can have a taste.

When you can fully recognize the relationships and changes between these tastes, even if you have fully developed your sense of taste, you are qualified to enter more complex fields such as "cup test coffee". Use your developed personal taste distribution map, understand your ability to feel various flavors, and understand the interaction between flavors, so that you can accurately describe the various flavors of coffee.

Source: Internet