Coffee Terms Introduction Coffee Culture Texture Taste Sweet Stimulation Clean Wild Depth

Now more and more white-collar workers have joined the embrace of coffee, not only because coffee can refresh and excite people, but also because more white-collar workers drink coffee because of coffee culture, because the strong curry fragrance can always find a mood suitable for you. Today, the editor brings you an introduction of coffee terms, hoping to bring some help to friends who have just come into contact with coffee.

Texture, taste (Body,Mouthfeel)

Texture refers to the thick and slippery touch of tasting coffee in the mouth, which is proportional to the amount of colloid suspension in the coffee. Since the texture is felt throughout the mouth, we use 'rich' to describe thick coffee, while vice versa, we use 'thin'. Thin coffee tastes like wine or lemonade, while rich coffee tastes like full-fat fresh milk or even syrup.

Huigan, Yu Yun (aftertaste)

Huigan refers to the feeling left by the taste of coffee in the mouth, throat and esophagus after swallowing or spitting it out. Freshness is the main cause of sweetness. After drinking Espresso coffee made from fresh coffee beans, in addition to the aroma of coffee from the mouth to the esophagus and the aftertaste after being stimulated, there will also be a feeling of numbness in the throat, which lasts for about two or three minutes, while the whole intoxicating aftertaste will not disappear until 30 or 40 minutes later. Huigan makes your breath so fragrant that you can't bear to drink water to dilute it; this is very different from the uncomfortable spiciness, irritation and dryness of over-extraction.

Sweet (sweet)

When we say 'this soup is very sweet', it does not necessarily mean that there is a lot of sugar in the soup; similarly, sweetness has two meanings in the word for tasting coffee. The first is the stimulation of sugar on the tip of the tongue, that is, the so-called sweetness; the other means that between deep city baking and espresso baking (before and after the start of oil production), due to the disappearance of some astringent substances, give the coffee a low-acid, round, soft and rich sweet taste, reminiscent of syrup; here the tip of the tongue does not have to react.

Irritation, astringency (bitter)

This is the characteristic of deep-baked beans, which, like the sour taste, is not necessarily uncomfortable. The irritation is a bit like the taste of soda, the feeling of the whole mouth and throat, not just the tongue. Generally speaking, friends who drink American coffee or Saifeng coffee may use "strong" to describe this feature.

Rustic, Earthiness,Wildness

It is usually found in dried coffee that, in a way, it is a flaw in the taste of coffee: it is a slightly irritating feeling like soda, a slightly unpleasant acid mixed with a pleasant acid; the sour taste of mocha is typical. Sometimes a small amount of earthy smell or a slightly irritating smell of ginger can energize the coffee and ── actually makes the senses clearer and sharper.

Clean (Clean)

Coffee is not rustic, not wild, and has no flaws and dazzling features; washed Colombia is an example.

Smooth (smooth)

It refers to a sweet espresso that has a weak sour taste and irritation, occasionally with a little sugar and can be comfortably drunk without milk.

Complexity (Complexity)

The high complexity of the different levels of characteristics that coexist in the same cup of coffee means that there are many kinds of sensory stimuli that can be felt; it should be noted that these feelings include Yu Yun, which is not necessarily limited to the present feeling of drinking.

Balance (Balance)

There are features that are complex and interesting enough, but none of them are particularly prominent.

Depth (Depth)

This is a more subjective adjective, which refers to the resonance and appeal beyond sensory stimulation, which is the psychological emotion caused by some meticulous feelings or the complex interaction between different feelings.

Other commonly used coffee languages are aroma, richness, flavor, varietal distinction or character and so on. The editor will explain them one by one in future articles. I hope this coffee term will help you.