Flavor description of Indonesian Java coffee beans with taste characteristics introduction of varieties produced by grinding scale treatment

Spicy: A flavor or smell reminiscent of a particular spice.

Strong: technically, describes the number of advantages and disadvantages of various tastes, or refers to the relative proportion of coffee and water in a particular conditioning product. In colloquial usage, it describes the intense flavor of dark roast coffee.

Sweet: It is essentially fruity and is also related to alcohol.

Wild: describes coffee with extreme taste characteristics.

Wine [Winy]: Fruity acidity and smooth alcohol, creating a special flavor contrast. Kenyan coffee is the best example of wine flavor. Another: coffee beans can only be roasted into coffee beans for grinding and drinking, generally divided into light, medium, deep and very deep roasting.

Java's mild climate, humid air and diverse climate make it a harvest season all year round, with different types of coffee ripening at different times. What they grow is Java coffee beans of unique quality, coffee ground by this kind of coffee beans, taste rich, aftertaste endless, can be called coffee boutique. Many people equate Java coffee with high quality and good taste.

World coffee is divided into two series, one is represented by Brazil's "hard" coffee, strong taste; the other is represented by Java coffee "soft" coffee, its taste light. The difference lies in the altitude and planting method of the producing area. Coffee is planted extensively in hilly red soil, while Java is cultivated intensively in mountainous black soil.

Java coffee has a kind of bitter experience, clear astringency as life, and bitter taste is necessary in life, stop at the end of the tongue is a thorough recollection of the past. Looking back on the past will feel more bitter sweet and tender, more want to let the mood a little longer stop in the beginning of awakening consciousness. Bitterness is pain, clarity makes people calm, and the end fragrance becomes a kind of spiritual victory. Acidity: All the coffee grown in the plateau has strong acid characteristics. The sour and spicy here is different from bitter and sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to exert functions such as boosting the mind and cleansing the taste. The acidity of coffee is not acidic or sour in pH, nor is it acid that enters the stomach and makes people uncomfortable. When brewing coffee, acidity performance is very important, in good conditions and skills, can develop a refreshing acidity of the special taste, is a necessary condition for senior coffee. Acidity is a term used to describe a lively, bright flavor, somewhat similar to the way it is described in wine evaluation. If coffee beans lack acidity, they lose their vitality and taste empty and tasteless. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, the acidity characteristics have an aggressive fruity taste and a similar red wine texture.