The "three values" and "four tastes" of coffee tasting

Three values

Smell the nose can distinguish thousands of different smells, taste coffee first smell the coffee.

Suck the coffee so that it covers all taste areas and allows the subtle flavor and flavor of the coffee to reach the nose.

The taste stimulation produced by tasting coffee at the tip of the tongue or on both sides of the tongue will show different thickness on the tongue.

Four flavors

The aromas of fragrant coffee include floral and smoky aromas. Words to describe fragrance include: floral, wine, earthy, fruity, spicy, sweet, pure, etc.

The acidity of acidity coffee mainly produces a feeling on both sides of the tongue. Latin American coffee generally has higher acidity and is often described as "bright".

The texture of mellow coffee in the mouth can be described as "light", "medium mellow" and "mellow". Coffee made with a press or espresso machine seems to be more mellow than coffee made by other methods.

Taste is the most important tasting term used to describe the overall feeling produced by aroma, acidity and mellowness.