Coffee tasting evaluation coffee drinking coffee

A cup of delicious coffee, in addition to the "really delicious" praise, should clearly express its delicacy, lemon-like sour taste, caramel-like memory, if you can clearly describe the flavor of coffee like this, wouldn't it be better? The boutique coffee in each producing area has a unique personality. Experience and judge their differences, so that people can enjoy more fun while tasting the beauty of love coffee. The flavor of Burgundy red wine is very clear, so is fine coffee, and we can also evaluate its sour taste, memory and other elements. After an in-depth understanding, you will understand its interesting points.

The focus of coffee tasting is sour, aroma (dry / wet), thickness, evenness and aftertaste. First, try to start with sour, aroma and thickness. Pour the coffee powder into the cup to confirm its dry fragrance. Check the wet fragrance in hot water, and finally taste the coffee in your mouth. The more features the coffee shows, the better the quality of the coffee beans. A good coffee training school not only needs practical practice, but also learns to evaluate coffee like this in the process of practical practice. Continuous improvement, basic and knowledge are equally important, but simple theoretical classes will make people drowsy. Chongqing Brista Coffee West Point College will teach effectively in the actual operation, making it easier for students to absorb and master!

The sour taste of coffee is the most important part of its flavor elements, and the sour taste of high-quality coffee beans is absolutely comfortable. generally speaking, due to the large temperature difference at high altitude, coffee beans are naturally sour.

When the coffee is imported, the tactile and thick degree and complexity of the tongue are the same important factors affecting the flavor as the sour taste. Like the sour taste, the high-producing coffee beans with large temperature difference usually have a heavy thickness.

The aroma is judged by the dry aroma of coffee beans when they are ground and the wet aroma after extraction into liquid. The habit of sniffing coffee powder and extracting liquid aroma is formed on weekdays, which is helpful to distinguish the differences between coffee beans.

After drinking the coffee, the remaining rhyme in the mouth will be tasted by the flavor and impression felt by the sense of smell or taste, and the aroma characteristics of the coffee can be clearly understood through the aftertaste. Finally, judging the coordination and strength of coffee flavor, the elements forming coffee flavor are not single, and the overall collocation needs to be coordinated and palatable.