How to subdivide the coffee flavor wheel and how to simply distinguish the coffee flavor you taste?

Professional baristas please follow the coffee workshop (Wechat official account cafe_style) Coffee flavor wheel is one of the indicators developed to subdivide coffee flavors. If you know what each category points to, you will be able to enjoy more coffee! Let's take a look at the categories of coffee flavor wheels. What is the coffee flavor wheel? The coffee flavor wheel is a round table, in detail.

The roasting mode of coffee beans can be subdivided into 8 stages.

The raw coffee beans are roasted to make the coffee beans show a unique coffee color, aroma and taste. The most important thing about baking is that it can stir-fry the inside and outside of the beans thoroughly without being overburnt. 80% of the taste of coffee depends on roasting, which is the most basic and important condition for making strong coffee. The roasting of coffee beans is roughly divided into three categories: light heat, medium heat and strong fire, and these three kinds of roasting methods

Hawaiian Kona coffee beans are subdivided into five levels.

Following caf é comments (Wechat official account vdailycom) found that Kona coffee beans, a small shop opened by Beautiful Cafe, is actually subdivided into five levels, and the first three levels are more common, followed by Extrafancy, Fancy, No.1, Primary and Peaberry (round beans, commonly known as public beans, because some coffee lovers love it and especially pick out the beans that can be sold at a higher price. There are about 5% of Kona coffee beans.

Coffee bean roasting knowledge detailed explanation of coffee shallow moderate depth roasting degree is subdivided into eight stages

-frying determines the aroma of coffee. Frying raw coffee beans can show the unique color, taste and aroma of coffee. 80% of the taste of coffee is determined by frying, so the quality of coffee also depends on frying technology. Through frying, we can turn the light green raw coffee beans into the familiar tea-brown coffee beans. If you fry it well, coffee

According to the degree of frying, the aroma of coffee can be subdivided into 8 stages.

Frying determines the aroma of coffee to fry raw coffee beans, which can show the unique color, taste and aroma of coffee. 80% of the taste of coffee is determined by frying, so the quality of coffee also depends on frying technology. Through frying, we can turn the light green raw coffee beans into the familiar tea-brown coffee beans. If fried well, the coffee beans will have a lot of aroma, sour taste and

According to the degree of frying, the aroma of coffee can be subdivided into 8 stages.

Frying determines the aroma of coffee to fry raw coffee beans, which can show the unique color, taste and aroma of coffee. 80% of the taste of coffee is determined by frying, so the quality of coffee also depends on frying technology. Through frying, we can turn the light green raw coffee beans into the familiar tea-brown coffee beans. If fried well, the coffee beans will have a lot of aroma, sour taste and

The roasting degree of coffee beans can be subdivided into 8 levels.

The aroma of coffee is determined by the roasting process and can be subdivided into eight stages according to the degree of frying.

Frying determines the aroma of coffee to fry raw coffee beans, which can show the unique color, taste and aroma of coffee. 80% of the taste of coffee is determined by frying, so the quality of coffee also depends on frying technology. Through frying, we can turn the light green raw coffee beans into the familiar tea-brown coffee beans. If fried well, the coffee beans will have a lot of aroma, sour taste and

The industry is subdivided to such a situation that the United States launches special water for brewing coffee.

Founder Frank Manale previously worked as an environmental consultant and majored in water-related issues: pollution assessment and remediation of soil and groundwater. Another startup member is Ralph Henn, who has 14 years of experience at Community Coffee, a coffee company in Louisiana. They started the development of Aquiem water at the University of Louisiana six years ago, in January this year.

There are more and more subdivided types of water and concept aquatic products-special water for brewing coffee is launched in the United States.

Founder Frank Manale previously worked as an environmental consultant and majored in water-related issues: pollution assessment and remediation of soil and groundwater. Another startup member is Ralph Henn, who has 14 years of experience at Community Coffee, a coffee company in Louisiana. They started the development of Aquiem water at the University of Louisiana six years ago, in January this year.

The domestic coffee market is subdivided, and consumers' choices are more personalized.

I think the taste of Blue Mountain suits me, but the beans of Golden Manning are also good. With the improvement of people's understanding and awareness of coffee, coffee consumption is no longer the original extensive type, but replaced by the breakdown of their respective categories, including taste, origin, baking degree and mature season. More and more consumers prefer personalized coffee that suits their own taste.

The domestic coffee market is subdivided, and consumers' choices are more personalized.

Whether you are an accomplished businessman, an independent musician, a writer, a white-collar office worker who is working hard in life, or a student who is busy studying, the cafe will provide an ideal place for friends who love life and have inspiration and ideas for good coffee, good music, good books and good friends. The caffeine in coffee will promote when it enters the body.

The domestic coffee market is subdivided, and consumers' choices are more personalized.

Coffee is a familiar drink for white-collar workers who travel around office buildings-coffee shops are the preferred place for daily business meetings, and coffee is also a refreshing tool for staying up late. Whether you are an accomplished businessman, an independent musician, a writer, a white-collar office worker who is working hard in life, or a student who is busy studying, a coffee shop

The domestic coffee market is subdivided, and consumers' choices are more personalized.

Coffee is a familiar drink for white-collar workers who travel around office buildings-coffee shops are the preferred place for daily business meetings, and coffee is also a refreshing tool for staying up late. Whether you are an accomplished businessman, an independent musician, a writer, a white-collar office worker who is working hard in life, or a student who is busy studying, a coffee shop

The domestic coffee market is subdivided, and consumers' choices are more personalized.

It is reported that China's annual coffee sales volume in China's coffee consumption market is growing by about 15% a year, which is much higher than the 2% annual growth rate of the international market. Coffee consumption may exceed 150 billion yuan in the next five years, while students and white-collar workers are growing into the main coffee consumption force. It is said that the cafe is a place full of stories, whether it is coffee makers or coffee drinkers, they are all people with stories.

Ethiopian coffee began to subdivide the varieties of Jiulumi, Degas and Walliso, respectively.

Ethiopian coffee varieties are often described as family heirlooms in recognition of their long history and to distinguish Ethiopia's production environment from other coffee producers that identify themselves as technology. Although Ethiopia has many mountain forests filled with wild coffee, most of the coffee grown and harvested for export today is selected or grown in some form. Essel out

Ethiopian coffee began to be subdivided into varieties of Jiulumi, Degas and Walliso.

Ethiopian coffee varieties are often described as family heirlooms in recognition of their long history and to distinguish Ethiopia's production environment from other coffee producers that identify themselves as technology. Although Ethiopia has many mountain forests filled with wild coffee, most of the coffee grown and harvested for export today is selected or grown in some form. Essel out

Coffee tasting method Taste belongs to a complex feeling

Taste belongs to a complex feeling. When learning to taste, we must first understand the factors of taste composition, so that we can disassemble and analyze each factor when tasting, and then we can detect more delicate taste, that is, detailed changes. Taste can be divided into three categories: odor (aroma), taste and taste. In the oral cavity, it can be roughly divided into upper odor (aroma) and middle taste.

There is a secret to getting started quickly! Beginners learn to disassemble first!

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) The taste of coffee belongs to a compound feeling. When learning to taste, it is divided into three stages: first, we should understand the factors composed of taste, and then we can disassemble and analyze each factor when tasting, so as to detect more delicate taste and detailed changes.

Classify the smell of coffee by source

According to the source, the aromatization table can be divided into three groups: the first group: this kind of compound is the result of enzymatic reaction during the growth of coffee beans. The main components are ester and aldolase. This compound is the most volatile and is often found in the dry aroma of freshly ground coffee powder. The first group can be further subdivided into three types: floral flavor, fruit flavor and