Become a boutique coffee expert to understand the history of single black coffee, the third wave of coffee in the world.

Coffee fruit is born from the soil, it is mysterious, changeable and simple.

Therefore, it should not be something that gives unknown people a sense of distance.

There are only three factors that affect the flavor of boutique coffee: the handling of coffee beans, baristas and coffee drinkers.

The two diners hope to talk to you about drinking fine coffee from a human point of view.

It is very important to smell incense.

I believe many people will have such an experience: why does it feel better to smell coffee than to drink it directly?

This is because most of the aromas in coffee are volatile, which can be felt by the sense of smell, while unpleasant flavors such as bitter or salty coffee are only water soluble, and you have to drink them and find them in the sense of taste. So many people are willing to smell the coffee rather than try to win the cup. (of course, this attitude is often found in verbal complaints.)

The sense of smell is more capable of recognizing smell than you can imagine. What can be directly smelled by the nose is called "pre-nasal smell", while the smell that can be perceived in the mouth is called "post-nasal smell".

The boutique coffee beans they use are usually introduced in independent cafes, and you can find out what kind of aroma they can bring you from above.

Yes, these aromas of nuts, resin, wine, spices, caramel, cream, flowers and fruits are all volatile. When tasting boutique coffee, you need to use both "pre-nasal smell" and "post-nasal smell".

Postnasal olfactory sense

When drinking high-quality coffee, the aroma produced by the gasification of coffee in the mouth requires you to feel it with your nose. But from the nasopharynx to the nasal cavity is far away, do not open your mouth when drinking coffee, let the gas slowly out of the nasal cavity ~ make good use of the sense of smell behind the nose, you will feel more of the fun of fine coffee. You need to talk to the barista to read your barista and be the barista for this cup of coffee. The flavor of coffee is ever-changing, and each different barista has a different idea and understanding of this coffee. This also creates the unique flavor of this cup of coffee.

If you are new to coffee, you will usually read the taste you have touched in your memory and try to understand the cup of coffee in your hand, coupled with the "empathy" of mood factors, you will have a preliminary view of this cup of coffee.

But the meaning of the taste of this cup of coffee cannot be determined entirely by whether it tastes good or not and your subjective opinion. You need to listen to how the barista who made this cup of coffee understands it. Of course, you also need to know about the origin, handling method and roasting depth of this cup of coffee, if you can't find the introduction of the coffee. They are very talkative, believe me, it is not just the beverage chef, they have a mission to spread the coffee culture and are happy to join in it. Coffee drinkers coffee is an addiction, like red wine and tea, which requires your imagination to spread in your tongue coating and breath. You can try to use the "flavor wheel" to understand them, but don't be too persistent. Compared with other flavor wheels, the flavor wheel of coffee is really too complicated.

Today, scientists can isolate 300 compounds from raw coffee beans and more than 850 from ripe coffee beans. Coffee itself has at least more than 1200 water-soluble, volatile, organic and inorganic compounds.

This is many times more than chocolate (more than 300) and wine (more than 150,500). Don't forget that the taste spectrum of coffee varies according to the depth of roasting. In any case, drinking coffee is a very humane thing. The quality of this matter, and even all of it, will be determined by one's state of mind. Besides coffee beans and baristas, you are the one who can create the flavor of this cup of coffee.

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The content is reproduced from the official account