Professional coffee tasters; preparation of basic methods for coffee tasting

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.

Taste: there is scum, there is a rough feeling. Texture: no texture like water, or too thick like yogurt, both of which make people lose the desire to continue to taste. Huigan: overextracted coffee is uncomfortably spicy and dry. Drink a lot of water after drinking to wash away the unpleasant taste.

Sour taste: the sour taste in coffee is a comprehensive interaction between taste and smell. Raw coffee beans contain a lot of chloric acid, most of which disappears during baking and turns into other aromatic or irritating acids, which are caramelized at high temperatures, making the deeper the roasted beans are less sour. Wonderful acid is like the acid of tomatoes and plums.

Bitterness: bitterness caused by baking, that is, the characteristics of deep-baked beans, like sour taste, moderate bitterness is not uncomfortable, and irritation is felt throughout the mouth and throat, not just the tongue. Taste: smoothness: high-quality coffee is soft and lubricated even without a coffee companion. Texture: texture can be felt in our whole mouth, from delicate to rich: delicate coffee tastes like cognac; rich coffee tastes like whole milk. Huigan: good coffee fills your breath with aroma and numbness, so you can't bear to drink water to dilute it.

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 tasting is mainly carried out by evaluating 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 (aftertaste).