How To Taste Coffee More Professionally Good Friends, Good Coffee, Good Times.
How To Taste Coffee More Professionally - GOOD FRIENDS, GOOD COFFEE, GOOD TIMES.
Whether a cup of coffee tastes good or not is a very direct feeling, but this feeling needs training and breaking the stereotypes brought about by past experience.
Do you have this reaction when you drink coffee? "I don't want sour" or "I don't drink it without sugar and milk". It is only by breaking these stereotypes that we can take the first step towards coffee taste.
A good cup of coffee can show the taste of many fruits, various delicious foods, and spices at the same time. These are not additives but the original flavor of the coffee.
With so many flavors in coffee, it is necessary to have a keen sense of smell and taste to distinguish its fineness. Some people are naturally more sensitive to taste, while others need more tasting to improve their taste ability. The key lies in "seriously and consciously training your tasting ability".
In order to make it easy for drinkers to describe coffee, which is so diverse and rich, they usually use several ways to help you experience this cup of coffee:
Fragrance
Coffee should be ground and brewed immediately. It is recommended to buy coffee beans for brewing, because the aroma is the strongest within 15 minutes after grinding, and the sub sniffing may also have subtle layers, which can help you experience this cup of coffee. If you buy the ground powder, the aroma will not only be greatly weakened but also the flavor will be affected.
Aroma
When the coffee has just been brewed, it is basically too hot to drink directly. At this time, you can smell the aroma first. The "characteristics" of coffee aroma correspond to the place where the coffee is produced, and the "intensity" of aroma is usually related to the freshness of the coffee. It is measured by the length of the period from the coffee baking date to the date of use and is also affected by the packaging isolation of moisture and oxygen.
Flavor
Flavor represents the main characteristics of coffee. It is the sensory experience of "middle", which lies between the aroma, acidity, and aftertaste of coffee. The flavor combines all taste buds' senses with the retro nasal impression of coffee. Flavor includes flavor, intensity, quality, and complexity of aroma.
Aftertaste
The aftertaste is defined as the length of time that positive flavor (taste and aroma) remains on the back of the tongue after drinking coffee. If the aftertaste is short or has a negative flavor, the experience of this cup of coffee will be reduced. If the aftertaste is long and has a positive flavor, the experience of this cup of coffee can be improved.
Positive adjectives: aftertaste long, well preserved flavor in the throat
Negative adjectives: aftertaste is short, without reserved flavor, or unable to identify the remaining flavor
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Acidity
Acidity is usually described as the brightness of coffee when it has a positive flavor, and as "sour" when it has a negative flavor. In the best case, acidity endows coffee with sweetness, lively texture, and flavor like fresh fruit, which can usually be felt immediately when coffee is drunk.
However, too strong or significant acidity may make people feel uncomfortable, and too high acidity may not be appropriate for the flavor characteristics of the coffee, making people feel that the coffee is "unbalanced". The acid quality is based on the local characteristics of coffee production or the influence of other factors (baking degree, brewing purpose, etc.).
Positive adjectives: bright, lively, soft, rich, acid can be converted into high sweetness
Negative adjectives: sharp, stimulating, monotonous, acid can not turn into sweet
Body
Body refers to the touch of coffee in the mouth, especially between the tongue and the upper jaw. The coffee of body "heavy" or "light" can make people have a pleasant tactile experience. Although the intensity of the two is quite different, both can make your cup of coffee more effective.
Positive adjectives: thick, round, smooth, light
Negative adjectives: watery, astringent, dry, tongue scraping, granular
Balance
Balance combines all the elements of this cup of coffee, including flavor, aftertaste, acidity, and the feeling of complementarity or contrast with the body. If coffee lacks a certain aroma or flavor, or some characteristics are too strong, it is not a good balance.
Effect Of Drinking Temperature
The freshly brewed coffee is not suitable for drinking. People's tongues cannot feel flavor under this high temperature. Once the coffee is cooled to 70 ° C, the sense of smell behind the nose is most obvious at this temperature, which is suitable for tasting the quality of flavor and aftertaste.
As the coffee continues to cool down, we will focus on feeling the coffee's acidity, body and balance.
If the flavor, aftertaste, acidity, and body of coffee can integrate with each other and produce comprehensive effects, it is the most perfect presentation result of a cup of coffee. You can use roastercoffees.com to brew and drink more delicious coffee.