How to taste coffee in all parts of the tongue-the best taste period for coffee beans

How to taste coffee in all parts of the tongue-the best taste period for coffee beans

Smell and taste, the nose is as important as the tongue. Most people may think that tasting coffee only uses the mouth, but in fact, the nose occupies a very important position in the process of tasting, and many flavors are transmitted through the nose. When the temperature of a cup of coffee is very high, it is difficult for the tongue to feel anything, but also because of the temperature, the aroma molecules are easy to emit, and smelling the aroma with your nose is the first step in tasting coffee.

[salty] after brewing coffee, if overheated, it will produce a salty taste. The coffee in some coffee shops has this taste. Coffee, taste is a mood, different coffee, different mood to bring their own different feelings. Drinking Cubita is a rare enjoyment, but also according to different moods to cooperate with their own coffee: but in the sunny morning, a cup of coffee beans brewed homemade black coffee; drizzle afternoon, a cup of lazy mocha; starry night, a cup of rich cappuccino, accompanied by several favorite music, tapping the keyboard in front of the computer to sort out their mood, this feeling is called happiness. Generally speaking, coffee is to be tasted with heart and experience. Bitterness is a basic sense of taste, and the sensory area is distributed at the base of the tongue. The bitterness of dark baking is deliberately created, but the most common cause of bitterness is too much coffee powder and too little water. Bitterness is not a consent word for sour.

[light] Coffee grown in the lowlands is usually quite light and tasteless. Coffee with insufficient powder and too much water will also have the same light effect [smell] Aroma refers to the smell and fragrance emitted by the coffee after conditioning. Bouquet is a less commonly used word that specifically refers to the taste of ground coffee powder. Aroma is usually specific and comprehensive. The words used to describe Aroma include: caramel, carbon roasted, chocolate, fruit, grass, malt, rich, rich, spicy and so on.

Many people who are not used to drinking coffee think of bitterness at the mention of coffee. In fact, this is a question of tolerance, so it is recommended that you drink it slowly and finish this cup of coffee repeatedly.

Drink a few more days, one drink a day, you will find that bitterness is no longer what you mind, the door to a new world is slowly opening.

As for the so-called ursolic acid, citric acid, nutty, bright, white flower, orange blossom, chocolate, cream, caramel, these all need you to drink, have a certain amount of experience, and slowly have your own set of taste library in your head to match.