How do coffee-related nouns describe coffee professional coffee

Related nouns

Flavor [Flavor]: the overall impression of aroma, acidity, and mellowness.

Acidity [Acidity]: the strong acidity of all coffee grown on the plateau. The sour here is different from bitterness and Sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to exert its functions of invigorating the mind and clearing the taste.

The acidity of coffee is not the acidity or sour smell of acidity or alkalinity, nor is it an uncomfortable acid that enters the stomach. When making coffee, the performance of acidity is very important. under good conditions and skills, a special taste with fresh acidity can be developed, which is a necessary condition for high-grade coffee.

The sour taste of coffee describes a lively, bright flavor, which is somewhat similar to that used in wine tasting. If the coffee bean lacks acidity, it is equal to lose vitality, taste empty and boring, without layer depth. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, which have an impressive fruity aroma and a red wine-like texture.

Mellow [Body]: the taste of the tongue after drinking coffee. The change of mellowness can be divided into light to light, medium, high, fat, and even some Indonesian coffee is as thick as syrup.

Odor [Aroma]: the smell and aroma emitted after the coffee has been prepared. The words used to describe smell include caramel, carbon roast, chocolate, fruit, grass, malt, and so on.

Bitterness [Bitter]: bitterness is a basic sense of taste, and the sensory area is distributed in the base of the tongue. The bitterness of deep baking is deliberately created, but the common cause of bitterness is too much coffee powder and too little water.

Light [Bland]: coffee grown in lowlands, usually quite light and tasteless. Coffee with insufficient coffee powder and too much water will have the same light effect.

Salty [Briny]: after brewing, if the coffee is overheated, it will produce a salty taste.

The aroma of soil [Earthy]: commonly used to describe spicy and earthy Indonesian coffee, not the smell of dirt on coffee beans.

Uniqueness [Exotic]: describes coffee with its unique aroma and special flavor, such as flowers, fruits, and spices. Coffee from East Africa and Indonesia usually has this property.

Aromatic alcohol [Mellow]: used to describe coffee with good acidity balance.

Mild [Mild]: used to describe a coffee with a harmonious, delicate flavor, used to refer to all plateau coffee except Brazil.

Soft [Soft]: describes low acidity coffee such as Indonesian coffee, and also describes it as mellow or sweet.

Sour [Sour]: a sense of taste in which the sensory area is mainly located at the back of the tongue and is characteristic of light roasted coffee.

Spice [Spicy]: a flavor or smell reminiscent of a particular spice.

Strong [Strong]: technically, it describes the advantages and disadvantages of various tastes, or the relative ratio of coffee to water in a particular conditioned product.

Wine [Winy]: fruit-like acidity and smooth mellow, created by the contrast of special flavor. Kenyan coffee is the best example of wine flavor.

In addition: coffee beans can only be roasted to become coffee beans for grinding and drinking, generally divided into light, medium, deep and extra-deep roasting. The processing method of coffee will also affect the flavor, acidity and mellowness of coffee. At present, there are three main processing methods: washing, semi-washing and natural drying. Different processing methods are adopted according to different regions, climates, types of coffee beans and other factors. The flavor of coffee beans processed by different methods will also show different flavor.