How to describe the dry aroma of coffee Flavor Taste Variety Production area Treatment method Manor introduction

How to describe the dry aroma of coffee? introduction to the manor of the region where the varieties are produced.

There is no negative taste in the whole process of a cup of coffee from smelling dry fragrance to drinking it, such as unclean, astringent and fermented taste. if there is such a taste, we think that this kind of coffee is unclean and must not become fine coffee. Many friends hope to make a breakthrough in the cup as soon as possible, but the core task of this breakthrough is to find and grasp the negative taste and perceive it mellow: in professional coffee tasting, this indicator is also known as taste, figuratively interpreted as water and oil. Oil is thicker than water, so the taste value will be higher than water, high-quality coffee will be fuller than low-quality coffee mouth feel, more weight, the score will be higher. Some coffee will feel very full in the mouth, while some coffee will be very water quality, the taste is erratic and short-lived, the former is excellent and the latter is bad. Understanding acidity: many friends do not like sour coffee, like very mellow or even strong coffee, think that this is strong enough. But if you want to be a coffee connoisseur, the key to getting started is to know the acid in coffee. However, it must be made clear here that the more sour coffee is, the better. The sweet and sour substances in coffee are components of the complexity of coffee flavor. In fact, without talking about coffee, people's understanding of acid will become much easier. Here is an example: squeeze a lemon into juice, divide it into three equal cups, add a small spoonful of sugar in the second cup and two tablespoons of sugar in the third cup, then the acidity of the first cup of coffee is higher than that of the third cup, but these three cups of different types of acid, we say the acidity is different. Some coffee is very acidity, very smack, in the professional cup test, we still give it a very low score, some coffee although sour, but sweet with sour kind of very comfortable and round acid, we will give it a high score

Poor quality: deliberate

Quality: inclusive to a certain extent

"Sweet is easy, good sour is rare." the sour taste of high-quality coffee should be contained in the coffee, not obvious and sharp.

Wet aroma refers to the aroma of coffee liquid. In general, the wet aroma of coffee is not as obvious as the dry aroma in the sense of smell. When using the sense of smell to identify the wet aroma, we usually take advantage of the high temperature of the coffee, using the volatilization of the coffee liquid to identify the wet aroma. You can also drop a few drops of coffee liquid in the palm of your hand after the coffee liquid has cooled, and then make a fist, put the nose between the thumb and forefinger to identify the coffee aroma emitted by the temperature of the palm. Wet aroma is not only the identification of smell, but also the identification of taste. The intensity and persistence of the aftertaste after a sip of coffee is a very important indicator of the wet aroma of coffee. In short, high-quality coffee, its aroma should not only be able to smell, but also let you drink, most importantly, can provide a lasting aftertaste, teeth and cheeks of coffee, is a good cup of coffee