Coffee Taste Judge Coffee Extract and Coffee Quality Coffee Flavors How to Drink Coffee

Insufficient extraction (Under-extracted Coffee)

Insufficient extraction means that the coffee powder does not dissolve enough flavor substances, and there are still a large number of substances that have not been extracted, which could have neutralized the bad flavor substances.

Think back to the Espresso you used to drink with too short extraction time, such as a cup of coffee made from popular boutique coffee beans with Italian roasting, its irritating sour, lack of sweetness, weird saltiness and disappointing short aftertaste-these four characteristics are the most obvious signs of inadequate extraction.

Acidity (sourness)

Sourness is a subtle presence, especially when we are always looking for good acidity in coffee. Many people ask, "aren't sourness and acidity the same thing?" This question is also reasonable, because in many languages, "sourness" and "acidity" are the same word "sour". You can imagine that such a situation will make multilingual cup testing a little inconvenient.

In order to distinguish, "sourness" is usually defined as negative. Sourness is a very quick and intense feeling. It will quickly cause you to have a physical reaction, you will suck up your lips, and there will be strong and sharp sensations on both sides of the tongue. Sourness is an unpleasant bad taste.

Whenever acidity is discussed, it may be good or bad. More appropriately, it is a flavor category that contains both positive and negative attributes. For example, "that cup of coffee is very sour" (That coffee's acidity isdelightful) and "that cup of coffee is very sour" (That coffee's acidity isvery sour) both make sense to me. Acid (Acidity) contains sharp acid (sour) / fruit juice acid (juicy) / bright acid (bright) / irritating acid (tart) and so on.

Lack of sweetness (Lacking Sweetness)

One of the most important aspects of coffee flavor is its sweetness. Sweetness is the secret meaning. Have you ever heard someone complain that "this espresso is too sweet"? You can think about it. Insufficient extraction is not sweet, and it is far from it. Insufficient extraction will always leave some emptiness that makes you feel insatiable, and after a drink, you will feel "far from enough". One of the benefits of a lack of sweetness is that it makes sourness more obvious, making the extraction deficiency easier to identify.