Introduction to Fine Coffee--How to Taste Fine Coffee Sweet, Sour, Bitter, Salty What Flavors Fine Coffee Has

What it means is that beginners don't need to pay too much attention to subtle flavors and aromas. What do you need to pay attention to? My suggestion is to start with the basic sense of taste: sour, sweet, bitter and salty. It 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.

Let's start with bitterness, which should be the first perception of coffee liquid by most people: coffee is bitter. I also admit that coffee is indeed bitter. No matter what baking techniques bakers use to inhibit the production of bitter substances, ordinary people will feel very bitter because the taste buds are very sensitive to bitterness. To deny the bitterness of coffee is to deny the taste of coffee itself.

But does it taste bitter? This is a matter of opinion. Just like the spicy taste of liquor, once I drank with my friends, and I casually said that it would be nice if the liquor had no spicy taste. My friend replied, "then maybe not so many people like to drink spirits." this made me stop talking for a moment. Admittedly, as one of the flavors of coffee itself, bitterness is the greatest charm of coffee.

Beginners can try to distinguish between the severity of bitterness, ordinary bitterness and bitterness when tasting the bitterness of coffee. With the improvement of the recognition of bitterness, try to distinguish the subtle flavor in bitterness.

In addition, sour taste, which shines brilliantly in the third wave of boutique coffee, is now prevalent in light roasting, which is directly related to the expanding "eosinophilic" group. I am not keen on sour taste, but I have to say that coffee with a little sour taste can make it more lively and more complex.

When tasting the sour taste of coffee, beginners should not pay too much attention to the name of the specific sour taste, but should learn to distinguish between uncomfortable acid, irritating acid, strong acid, dead acid and refreshing acid.

As for sweetness, I used to remember that there was a post in the post bar with the key word "sweet to Cry", which eventually led to a group of players competing to buy the same coffee beans. Later, some friends wrote to me privately, asking why I didn't have the feeling of "sweet to Cry" when I tasted it. My answer is: the feeling in the post is too subjective. I'm sorry, you've all been "tricked".

When it comes to the sweetness of coffee, diners had better calm down and ask themselves, what kind of sweetness do you want? Is it the full-bodied sweetness of honey, or the refreshing sweetness of Sugar cane juice, or the kind of sweet aftertaste of black sugar? If you want the above three and want the feeling of "sweet to cry", I'm sorry, you'd better go straight to the supermarket to buy honey, Sugar cane juice and black sugar sauce.

SCAA Flavor Wheel does not describe sweetness too much: "slightly sweet, mildly sweet". The sweetness of coffee, more like a kind of embellishment, is really very subtle. Although sweetness only plays the role of icing on the cake, but do not underestimate it, coffee with a beautiful sweet taste can often play a "finishing touch" effect, which is one of the reasons why roasters try their best to improve roasting.

Some coffee lovers like to talk about "Huigan", and I don't attach much importance to this attribute. Take a sip of traditional Chinese medicine and drink cool white to bring back Gump than coffee will come much faster. So there is no need for diners to worry about why my coffee is not sweet, or why it is so weak.

Finally, speaking of salty taste, I am also very insensitive to salty taste. Just refer to the description of SCAA Flavor Wheel:

1. A soft taste

two。 A neutral taste

3. Miscellaneous odor

4. Astringent taste

The article comes from Baidu Tieba Coffee Bar.