Coffee understanding-Coffee terminology
Knowing certain coffee terms not only allows you to accurately express your understanding of coffee, but also makes your customers or friends feel that you are quite expert at coffee and are a coffee glutton.
Flavor [flavor] is the overall impression of aroma, acidity, bitterness, sweetness and mellowness, which can be used to describe the overall feeling of contrast coffee.
Acidity [acidity] is the acidity and strong quality of all coffee grown on the plateau. Unlike bitterness or sour (sour), it has nothing to do with pH, but a refreshing and lively quality that promotes coffee to exert its functions of boosting the mind and clearing the taste.
Body [mellowness] is the taste of coffee on the tongue after drinking the prepared coffee. The change of mellowness can be as light as water to light, medium, high, fat, and even some Indonesian coffee is as thick as syrup.
Aroma [smell] Aroma refers to the smell and aroma emitted by 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.
Bitter bitterness is a basic sense of taste, the sensory area is distributed in 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.
Bland [light] Coffee grown in lowlands is usually quite light and tasteless. Coffee with insufficient powdered coffee and too much water will have the same light effect.
After brewing Briny [salty] coffee, if it is overheated, it will produce a salty taste. The coffee in some coffee shops has this taste.
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Coffee etiquette: [how to get a coffee cup]
[how to get a coffee cup] Coffee that you drink after a meal is usually served in a pocket cup. The ear of this kind of cup is so small that you can't get your fingers out. But even if you use a larger cup, don't put your finger through the ear and carry the cup. The correct way to hold a coffee cup is to hold the handle of the cup by your thumb and forefinger and then pick up the cup. [how to sugar coffee] when adding sugar to coffee, sand
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Basic knowledge of coffee the types of coffee
Inferior coffee aroma: there is no coffee aroma, there is an unpleasant smell, such as: steaming, grass, burning and so on. Taste: a) sour taste: over-extracted coffee beans usually produce irritating acid, which makes people uncomfortable. B) bitterness: excessive baking produces dry bitterness, as pungent as traditional Chinese medicine and as scorched from barbecue. The bitterness of shoddy coffee often makes people feel dry.
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