Coffee scent bottle (coffee nose) instruction manual (No. 10-18 bottle) Chinese version

To fellow coffee lovers...

The text is translated by "AeosTheBarista", the master of Hemu Coffee, and reproduced on the official website of Platinum Coffee Institute with the approval of the Great God.

10 Vanilla vanilla

Fragrance kinds of balsam, sweet fragrance

Sample fragrance characteristics

This is an orchid fruit: a warm, textured, light buttery but surprisingly strong aroma of vanilla pods. After a while, the fragrance seems to weaken a little. The aroma of vanilla is generally appreciated and cherished by people. The aroma mainly comes from vanillin, a particulate substance common on the surface of vanilla pods in the form of crystals.

Odor performance in Coffee

The vanilla aroma is basic and long-lasting and is essential to balance the aroma of coffee. It modifies and enhances the performance of other aromatic substances and promotes body fat, especially in Arabica beans.

Coffee tasting

To me, vanilla represents pleasure, gentleness and exoticism. There is no doubt that vanilla aroma is more or less found in almost all coffee. It gives high-quality Brazilian beans elegant and gentle temperament, bringing some extra exquisite experience to Robusta, Kenya. I have captured this fragrance in the finest El Salvador elephant beans and Papua New Guinea Sigri beans.

11 Tea-rose / Redcurrant jelly perfume rose / red currant jam

Aroma type: floral / fruity

Sample fragrance characteristics

This is the smell of the famous Damascus roses growing in Turkey and Bulgaria. This fragrance is different from the May Rose, which grows in Grasse, France. The aroma comes from β-damarenone, which has been detected in Bulgarian rose essential oils and roasted coffee. The fragrance of this compound is also reminiscent of red currant jam.

Odor performance in Coffee

This powerful and charming aroma gives the coffee a lot of freshness. It is more prominent in Arabica beans than in Robota beans and is more detectable in wet fragrance than in dry incense.

Coffee tasting

Having this delicate and complex aroma is the hallmark of an excellent coffee, but don't think it will come out rashly. It is remarkable in El Salvador's Pacamara beans and elephant beans, and complements the jasmine aroma in gourmet Guatemalan coffee.

12 Coffee Blossom coffee flowers

Aroma type flower fragrance

Sample fragrance characteristics

This is the sweet fragrance of the lovely little white flower of the coffee tree, which was mistakenly called Arabian jasmine in the 17th century because the two plants are very similar. Some people think it is very much like orange blossoms. Each coffee tree blossoms more than 6000 flowers every year, emitting a charming fragrance. Coffee flowers grow alongside the fruit, which is a rare phenomenon in nature. The pleasant aroma of this coffee comes from the essential oil of jasmine, which is more round and fragrant than Samba jasmine.

Odor performance in Coffee

It is a challenge for even the most patient and keen tasters to detect this low-key and elegant aroma. It represents delicacy and richness.

Coffee tasting

This delicate aroma can be found in many high-quality coffee from different places. It is low-key and soft in Colombian and Venezuelan coffee, very harmonious in Guatemalan Flower God Coffee, African Ethiopian Harrar mocha beans, and a little bit in charming Indonesian Java Coffee or excellent Papua New Guinea Sigri Coffee.

13 Coffee Pulp coffee pulp

Aroma type fermentation aroma, wine aroma

Sample fragrance characteristics

This aroma comes from the coffee processing of separating the pulp in the coffee manor. Coffee pulp is separated from coffee cherries by fermentation: coffee beans are softened, fermented and release volatile acidity, bringing this special aroma called wine aroma. Serious coffee lovers recognize and clearly like the aroma. 2-methyl and methyl 3-butyrate in coffee are the reasons for this aroma.

Note: if the coffee bean is left in the fermentation tank for too long, it will undergo a secondary fermentation process, which will not change its appearance, but will form a very bad flavor, which will only appear after the baking process. This will destroy the pot of beans: this is the "sour bean" flavor that bothers bakers. However, it should not be confused with the aroma formed by pulp fermentation.

Odor performance in Coffee

This is one of the main characteristic odors of coffee and is essential for the formation of aroma. Just like the volatile acidity in wine. This is an inherent quality, which can be unpleasant if you overdo it. It can be elegantly integrated into the aroma of the whole coffee in good coffee, especially in washed beans in South America.

Coffee tasting

Don't try to disguise the aroma of this wine. This aroma is a basic, almost natural trait in fine Colombian coffee. In strong, elegant, fruity premium coffee from Antigua, Cadas or Boyaca, this aroma is not obvious, but it still exists. Thousands of miles away in Africa, the overall excellent Kenyan AA coffee can also be found in this fruity and wine flavor contribution, but the intensity may not be so obvious.

14 Blackcurrant-like blackcurrant

Aroma type, fruity, sulfur

Sample fragrance characteristics

The incredible and rather unusual aroma of the blackcurrant bushes with luxuriant leaves. The smell is reminiscent of boxwood or valerian. Its aroma features like South African balsam essence, which is sought after by spice merchants and energizes Sauvignon wines. The blackcurrant aroma in coffee is produced by 3-mercapto-3-methyl butyl formate.

Odor performance in Coffee

This unique aroma gives some excellent coffee a lively and pleasant flavor. Whether it is Robusta or Arabica beans, it is very obvious in the dried incense. It is the persistent flavor of Arabica bean coffee liquid, which can be said to occupy a dominant position.

Coffee tasting

This aroma can be enjoyed in the finest Hawaiian Kona coffee (although it may be suppressed). The taste of some Costa Rican coffee is not obvious at first, but then it shows up with an amazing sense of balance, but it is easier to taste in Kenyan Kital é beans. If you need more examples to prove the impeccable quality of this aroma, drink the luxurious and precious Jamaican Blue Mountains, and you will be completely conquered by its blackcurrant aromas of licorice, cigars, roasted almonds and cedar.

15 Lemon lemon

Aroma type citrus

Sample fragrance characteristics

Fresh, lively, exhilarating lemon flavor, often associated with fruit acid. Lemon essence is used to express this aroma, which is composed of hydrocarbons and terpene acetaldehyde, made by cold pressing or distilled lemon peel.

Odor performance in Coffee

The formation of this top flavor is due to many compounds, such as 1mine1je 3-trimethyltryptophan cyclohexane or 2-ethylalkyl-3rec 4-dihydropyran. The lemon flavor gives the coffee a lively, fresh, elegant and delicate feeling.

Coffee tasting

For me, lemon is the best fruit flavor. It brings fresh vitality to some rare and expensive coffee. It is more obvious when drinking than when sniffing. It is magnificent in Kenya's AA beans, but low-key in Caldas's Colombian selection, and complements the taste of cucumber, coffee pulp and roasted pineapple. It can also be tasted in some Guatemalan coffee. Sigri beans in Papua New Guinea are not very prominent, but they can also be tasted and are presented with flavors of chocolate, vanilla and coffee flowers.

16 Apricot apricot meat

Aroma type fruit aroma

Sample fragrance characteristics

It belongs to the elegant, full-bodied and delicate taste of fresh pulp and preserved apricot. It is indeed a very special fragrance, covering everything from freshly picked apricots with hair to sun-ripe apricots and even the numerous aromas of dried apricots. It comes from compounds found in apricot meat and coffee, such as benzaldehyde, linalool, terpineol and gamma lactone.

Odor performance in Coffee

Coffee with this chic flavor is always shrouded in elegance. The flavor is, of course, top-notch and undoubtedly of breathtaking quality.

Coffee tasting

Don't expect this flavor to hit the face, it is absolutely low-key, one of the world's most admirable coffee: Ethiopia Sidamo, is the best endorsement for it.

17 Apple Apple

Aroma type fruit aroma

Sample fragrance characteristics

Fruity and fermented aromas of fresh peeled apples. It instantly activates your taste with a touch of sweetness. Apples and coffee have many common compounds: acetaldehyde, hexanal, caproic acid and some esters.

Odor performance in Coffee

A basic and pleasing fruity flavor, often set off in the background in the aroma of coffee, especially in Central American and Colombian coffee, and miraculously combined with the pulp flavor of coffee. Apple aromas can also be found in freshly harvested coffee, such as Haitian coffee.

Coffee tasting

It is important to put this fresh and sweet apple flavor into the fragrance bottle. If you smell Haitian coffee with the smell of apple as freshly harvested grass, don't blame yourself. The taste of apple, as well as the smell of grass, brings a "fresh" flavor to the coffee and is very pleasant in moderation.

18 Fresh butter fresh butter

Aroma type butter

Sample fragrance characteristics

This mild frankincense flavor varies from place to place, and the use of milk enriches its main flavor. Fresh butter bears some resemblance to fresh hazelnut. Most of the butter aroma comes from butanedione (also known as diacetyl), which is also found in coffee.

Odor performance in Coffee

Having this melted butter aroma is the quality certification of almost all excellent Arabica beans. It brings sensual enjoyment, mild taste and a significant increase in aroma for Colombian coffee. It is twice as expressive in wet incense as in dry incense and twice as important in Arabica beans as Robota beans.

Coffee tasting

The smell is transcontinental. I have smelled it in some of the best producing areas in Central America, especially Costa Rican coffee and Colombian select beans. It reached the highest level in the rare and expensive Puerto Rican beans. Brazil beans can also be said to have a good aroma of fresh butter, albeit to varying degrees. African beans smell different aromas of butter depending on where they come from, the most obvious in excellent Kenyan beans, and I find it helps to soften Ugandan coffee, which seems to be pungent from time to time.

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