The dry fragrance of coffee beans is wet and sweet, sipping-paste fragrance is strong, okay?

The dry fragrance of coffee beans is wet and sweet, sipping-paste fragrance is strong, okay?

The first project is dry / wet fragrance, which refers to the aroma quality judgment of coffee beans in the two stages of grinding into powder and after water injection and shell breaking. Generally with nuts, chocolate, caramel type aroma, by judging their fragrance quality to determine their score. On this basis, with fruit tonal aroma, you can score more than 8 points, and so on, with the scent of flowers or some special aroma, you can score more than 8.5 points.

The second item is flavor, which refers to the taste reflected in the mouth after sipping the coffee residue, which is judged by whether the taste is rich in hierarchy and strength.

The third item is the aftertaste value, or Aftertaste, which refers to the length of coffee in the mouth within 30 seconds. If there is uncomfortable bitterness or other miscellaneous smell in the aftertaste, this score will be very low. On the contrary, if the aftertaste is full of sweet, hierarchical and long-lasting, it will give a high score. It should be noted that the flavor is good, the aroma is good, the aftertaste may not be good, but the flavor is poor, the afterrhyme must not be good. In other words, those who want to drink the second sip can get more than 7 points, and those who do not want to drink after a sip or those who just want to throw up can get below 7 points.

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.