The acidity of coffee introduces what kind of coffee Parisians like to drink.

(1) Acid (acidy)

The primary taste associated with "sweet" compounds in coffee. The combination of acid and sugar in the coffee increases the sweetness of the coffee as a whole. Washed Arabica coffee growing above 4000 feet, such as Columbia Premium Coffee, has this characteristic. Sour coffee tastes from spicy (nippy) to spicy (piquant), felt by the tip of the tongue.

(2) acrid

Secondary taste associated with "soury". When the coffee has just been inhaled into the mouth, it has a very irritating sour taste felt at the back of the tongue. As the coffee cools down, the irritating taste is replaced by the sour taste. The bitter and spicy taste is due to the fact that the percentage of acid in coffee is higher than the average. In the process of mixing salt with acid, the acid enhances the salty taste. This is the characteristic of dry-processed Brazilian Rio coffee.

(3) Alkali (alkaline)

Secondary flavor associated with "pungent". Deep-roasted coffee often has this characteristic. The back of the tongue will feel dry and scratched. Alkali and carbolic acid compounds are the cause of this taste, and they also have a not-so-uncomfortable bitter taste.

(4) dry (astringent)

Secondary flavor associated with "sharp". When I first inhaled this coffee, I felt salty and tightened on the tip of my tongue. In the process of tasting, the acid makes the coffee which is already mainly salty more salty. This is the characteristic of Indonesian dry-treated Rob coffee.

(5) basic flavor (basic tastes)

The basic taste includes sweet, sour, salty and bitter. It has the taste characteristics of sucrose, tartar, sodium chloride and quinine respectively.

(6) bitter

It belongs to one of the basic flavors. It has the taste characteristics of quinine, caffeine and some other alkaloid solutions, which can be sensed by the outline papillae at the back of the tongue.

(7) Hand

The primary taste associated with "salty" compounds. The sugar and salt in the coffee reduce the overall salinity of the coffee water. Washed Arabica coffee growing below 2000 feet usually has this characteristic. For example, the washed Arabica coffee grown in the lowlands of El Salvador is an example. The taste of light coffee ranges from "soft" to neutral, mainly from the edge of the tongue.

(8) caustic

It belongs to secondary taste and is related to "harsh". When coffee is inhaled into the mouth, the back edge of the tongue will feel burning and sour. When the coffee cools down, the burning and sour taste are replaced by a rather uncomfortable sour taste. Due to the loss or lack of sugar in raw coffee beans, bitterness takes the place of sweetness in the basic flavor mixing process. This is the characteristic of dry-processed liberica coffee.

(9) creosote creosoty

Secondary flavor associated with "pungent". It is a typical taste of deep-roasted coffee. When coffee is inhaled into the mouth, there is an obvious scratching on the back of the tongue. When coffee is drunk, it will have a strong aftertaste (aftertaste) in the mouth.

Coffee bean fiber combines pyrimidine and carbonic acid produced by dry burning to produce a burning sensation and oil smell.