The rules for tasting good coffee how to taste good coffee and what are the steps for tasting good coffee?

With a sip of coffee in your throat, apart from bitterness, what other taste do you get? Don't rush to add sugar, cream, or milk, good coffee is worth waking up all your taste buds and savoring its original taste.

Freshness is the basic condition of good coffee, which in turn requires the quality of baking and brewing. When you walk into a cafe, but you can't smell the coffee, you are advised to turn around and leave, because the chances of finding good coffee here are not high. Most fresh coffee will give out a natural fragrant smell, which will gradually disappear with the passage of time.

But freshly baked coffee is not the best, because coffee beans take time to cool and exhale (release carbon dioxide). Generally speaking, the best taste period is 7-10 days after baking, preferably no more than one month.

Grinding and brewing is the basic sincerity of cafes to provide good coffee. If you also brew coffee, it is recommended to buy fresh coffee beans and seal them at home. Grind them into powder only before brewing. Because coffee powder oxidizes more easily than coffee beans and has a shorter taste period.

As for which kind of coffee beans to choose? Zheng Daoyao, the owner of Black Dou Fang Coffee, suggests: "try it for yourself before you decide." because the flavor of coffee in different producing areas is different, what others like may not be suitable for you, and the roasting methods are different. Manning is the same, but not every family tastes the same.

The "summary table of the characteristics of coffee producing areas" of "Black Dou Fang Coffee" lists the general features of "good coffee":

1. Coffee at high altitude (Arabica species) has lower caffeine content and is less likely to cause side effects such as insomnia, stomach acid, palpitations and so on.

two。 Fresh and high-quality coffee will give off a natural and rich and varied fragrance.

3. It is rich in fruit acid, which can be transformed into fruit sweetness in the mouth. The taste is delicate, smooth and sweet.

4. No bitter, sour, carbonized and other unpleasant feelings.

5. Fully show the characteristics of each producing area, sour, fragrant, sweet, sweet, rich, mellow, thick, solid, rich taste, rather than dull, dull, and monotonous.

6. As the temperature of the coffee drops, it can still steadily show the characteristics of the producing area, rather than becoming uncomfortable sour or bitter. Talk to your tongue with coffee

"drink coffee with your tongue, and don't let it just do the job of transportation." Zheng Daoyao urged not to drink the coffee all at once, let it stay on the tongue for a while, and use the tongue and the "taste detector" ── taste buds between the upper and lower jaw to carefully feel the sweetness, sour, bitterness and astringency of this cup of coffee.

The article is from issue 104 of Health Magazine.