How to evaluate the important factors affecting the Flavor of Coffee dry Coffee aroma Italian blending

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.