Basic knowledge of coffee the types of coffee

Shoddy coffee

Aroma:

There is no coffee smell, there is an unpleasant smell, such as steaming, grass, burning and so on.

Taste:

A) sour taste: over-extracted coffee beans usually produce irritating acids that make people uncomfortable.

B) bitterness: excessive baking produces dry bitterness, as pungent as traditional Chinese medicine and as scorched from barbecue. The bitterness of inferior coffee often makes people feel dry mouth, lack of water and dizziness.

Palate:

There is scum, a sense of roughness.

Texture:

There is no texture like water, or too thick as yogurt, both of which make people lose the desire to continue to taste.

Huigan:

Overextracted coffee is uncomfortably spicy and dry. Drink plenty of water after drinking to wash away the unpleasant taste before preparation:

1, before tasting coffee, it is best not to eat exciting food, such as garlic, pepper, persimmon, so as not to paralyze the taste buds and affect the sense of taste. Wash your hands and make sure there is no residual aroma of skin care products on your hands, so as not to confuse the aroma of coffee.

2. Prepare a glass of ice water, take a sip to awaken the taste buds before tasting coffee, and gargle before tasting different coffees. Tasting method and process:

Coffee taste is mainly evaluated by fragrance (dry aroma, aroma of coffee powder), aroma (wet aroma, aroma of extracted coffee), acidity (acidity), bitterness (bitterness), sweetness (sweetness), body (mellowness), cleaness (purity), balance (balance) and aftertaste (afterrhyme).