The basic taste of coffee The growing environment of coffee trees

Taste is the feeling of taste. The sensory organ is in a diaphragm covered with mucus on the tongue. The irritant consists of soluble compounds.

1. Basic taste

The four basic flavors of coffee that people can distinguish are sweet, salty, sour and bitter.

(1) sweet

Characterized by sugar, alcohol and some acidic solutions. Sweetness is mainly felt by the fungal papillae at the tip of the tongue.

(2) salt

It has the characteristics of chloride, bromide, iodide, nitrate and sulfate solution. It is mainly felt by the fungal leafy papillae on the front edge of the tongue.

(3) Acid (sour)

It has the characteristics of tartar, citric acid and malic acid solution. It is mainly felt by the fungal leafy papillae on the back edge of the tongue.

(4) bitter

It is characterized by quinine, caffeine and other alkaloid solutions. It is mainly felt by the outline-shaped mastoid at the back of the tongue.

The coffee taste contains the above four basic flavors. Among them, sweet, salty and sour taste determine the overall taste of coffee, mainly because the compounds that produce these three flavors account for the largest proportion in coffee.

Although consumers often use the concept of "bitter" to describe the bad taste of coffee, as if bitterness is a unique feature of coffee, just like the effect of tannin on red wine and the effect of hops on beer. It is technically incorrect to regard bitterness as a unique negative feature of coffee. Bitterness should be considered to be one of the factors contributing to the taste of coffee, just like the bitterness in tea, red wine and beer.

2. Six first-class coffee flavors

Through a process called flavor mixing, several basic flavors interact with each other to form new flavors according to their relative intensity. In the coffee taste, through the combination of different flavors, six new flavors can be produced:

(1) Acid increases the sweetness of sugar-acid (acidy)

It is mainly felt by the tip of the tongue. The acid in the coffee dissolves with sugar, increasing the overall sweetness of the coffee.

(2) salty increases the sweetness of sugar-mellow.

It is mainly felt by the tip of the tongue. The salty and sugar in the coffee combine, increasing the overall sweetness of the coffee.

(3) Sugar reduces the sour taste in the acid (winey).

It is mainly felt at the back edge of the tongue. The sugar in the coffee dissolves with the acid, reducing the overall sour taste of the coffee.

(4) Sugar reduces the saltiness-bland in salt.

It is mainly felt at the edge of the front of the tongue. The sugar in the coffee is mixed with salt, reducing the overall salinity of the coffee.

(5) Acid increases the salty taste of salt-sharp.