At what temperature should the cup measure the thickness and acidity of alcohol?
Rich-refers to the thickness and richness of alcohol; complexity-the feeling of multiple flavors; balance-all basic taste features are satisfactory, and no one taste masks the other.
Fresh, bright, dry, light or lively-(common in Central American coffee): caramel-like sugar or syrup; chocolate-similar to unsweetened chocolate or vanilla aftertaste; delicious-delicate flavor felt on the tip of the tongue (washed New Guinea Arabica beans); earthy-earthy aroma (typical Sumatran coffee) Fragrant-a fragrant trait, ranging from floral to spicy; fruity-an aromatic trait reminiscent of berries or oranges; sweet and mellow-round, smooth, lack of acidity; nutty-similar to the aftertaste of fried nuts; spicy-reminiscent of the flavor and aroma of various spices; sweet-unastringent Wild-a wild flavor that is generally not considered pleasant; common in Ethiopian coffee; alcoholic flavor-an aftertaste reminiscent of fully ripe wine (common in Kenyan and Yemeni coffee)
The wet aroma is difficult to separate from the flavor. If there is no sense of smell, our basic sense of taste is only sweet, sour, salty and bitter. The wet aroma enriches the taste discrimination of the soft palate. Some subtle and delicate differences, such as the "floral" or "wine" characteristics, come from the wet aroma of brewed coffee.
Alcohol thickness is the feeling of coffee in the mouth, that is, the feeling of stickiness, thickness and richness produced by coffee acting on the tongue. The difference between drinking whole milk and drinking water is a good example. Our perception of the alcohol thickness of coffee is related to the oil and solids extracted by coffee. The alcohol thickness of Indonesian coffee is significantly higher than that of South and Central American coffee. If you are not sure about the alcohol thickness difference of several types of coffee, try adding the same amount of milk to the coffee. Coffee with high alcohol thickness will retain more flavor when diluted with milk.
Flavor is the overall feeling of coffee in the mouth. Acidity, wet aroma and alcohol thickness are all components of flavor, and it is their balance and homogenization that produce our overall sense of flavor. Here are some typical flavor features
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Comparison Table of extraction method and Grinding coefficient-- introduction of Italian Machine for Coffee extraction apparatus
Comparison table of extraction method and grinding coefficient-Coffee extraction apparatus Italian machine to introduce the appropriate grinding degree is very important, in the case of other variables constant, the scale will determine the speed of Espresso outflow, often we also adjust the scale to adjust the flow rate of different formulations of Italian coffee beans. Why is the Italian bean grinder so important? Because of the amount of powder, extraction time, pressure
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Introduction to the Historical Origin of the making method of Italian Coffee-Macchiato Coffee
The historical origin of the method of making Maggie Yadot Coffee introduces that Maggie Yadow has a heavier taste because it only adds milk foam and does not heat the milk. It is worth mentioning that: because when playing milk foam, the surface milk foam is more violently mixed with air, so the surface milk foam is rougher. At this point, the rough surface of the foam can be scraped off so that you can drink the most detailed part. In addition
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