How to use coffee flavor wheel-how to understand coffee flavor wheel

How to use coffee flavor wheel-how to understand coffee flavor wheel

The percentage indicates the weight ratio of each flavor ingredient to the soluble substance of coffee.

According to the above data, the weight proportion of sour, sweet, bitter and salty soluble flavors of coffee cooked beans is obviously the most, accounting for 39% of the soluble substances, followed by bitter substances (264%), salty taste (4%), sour taste (lowest) and not more than 54%. The total is 848%, and the rest unlisted should be flavors with less content. However, Ringer did not specify the baking degree of the sampling, so let's take the cup to measure the usual moderate baking Agtron#55, depending on the baking degree, these values will be different, but as long as the baking degree is within the palatable range, the order of the proportion of the above flavors will not change.

Please do not think that the proportion of sweetness is the highest, and coffee is supposed to be as sweet as honey. in fact, this is not the case. the bitter sour or even salty taste of black coffee can easily interfere with sweetness, which involves the complex relationship between sour, bitter, salty and sweet. Only when the cell walls of raw beans are thick, and the contents of sucrose and amino acids are higher than the average, coupled with perfect baking, sweetness can break away from the other three flavors, "encirclement and suppression", and stand out. So sweetness is the most valuable happy taste of boutique coffee. Sour, sweet, bitter and salty tastes may appear in shallow baking, but in the deep-baked world, organic acids have been completely cracked, and the taste spectrum is simplified to sweet, bitter and salty tastes with higher molecular weight. Start with the shallow baking "taste spectrum", and then re-bake the "taste spectrum"

Aftertaste: after sipping, a variety of flavors or aromas or tactiles that remain in the mouth for a long time, such as sweetness, remain clearly in the mouth or even spread after sipping and spitting coffee, then the score of this item is high, on the contrary, there is no aftertaste, or it is very short, the score is low: good acidity is not like vinegar, that is, bright and lively, it can also detect many kinds of acidity such as citrus, berries or sweet lemons. There are also sweet and sour melons like cantaloupe or crisp sour fruits of freshly ripe apples. The above acids are of high quality; bad acids are like unripe fruit or acetic acid, and some bad acids are like overripe fruit or rotten fruit, and fermented acid or rotten acid can be detected. The better the acid score, the higher the mellow thickness: the scoring item is not to measure the taste, it belongs to the substances and tactile sensation felt by the mouth, grease, viscosity, quality, etc. all constitute body;, such as milk and water, the former has much higher tactile sensation, thick soup and clear soup, the former has much higher consistency and tactile sense than the latter.