When it comes to coffee now, we always use words like flavor to describe the taste of coffee. What exactly does flavor mean? In addition to flavor, what other aspects can evaluate the taste of coffee, and what other aspects can describe the coffee we drink?
We can describe the coffee we drink from the following aspects:
Aroma is what our sense of smell perceives The experience obtained can be divided into dry aroma and wet aroma. Dry aroma is the aroma of coffee beans just after grinding, and wet aroma is the aroma of coffee liquid after extraction.
Acidity refers to the acidity in our facial features and can also describe the amount of saliva secreted on both sides of the tongue. On the one hand, acidity describes not only the strength of the caffeic acid, but also the acidity of the coffee. For example, we would describe Yega Xuefei coffee as having a citrus sour taste, and Kenyan coffee as having an obvious berry sour taste.
Cleanliness refers to unpleasant tasting coffee that has no taste or lacks friends and resources. The taste of coffee is not good, there are muddy smell, iodine smell, onion smell, rubber smell, all of which indicate that the coffee is not clean enough.
Sweetness refers to the sweetness of the five senses. Sweetness reflects whether the coffee was picked at optimal ripeness when it was harvested, and also indicates whether unripe or overripe berries were blended. Excellent sweetness indicates good quality coffee. There are many kinds of sweetness, such as sugarcane sweetness and honey sweetness.
Taste refers to the touch of the mouth. Taste does not mean taste. It is an oral experience, such as touch, oiliness, viscosity, body, which can reflect the taste of coffee. Take water and milk as an example and tell the difference in taste.
Flavor refers to the overall feeling of drinking this coffee, combined with various senses such as smell and taste. All of these directly reflect the taste of this coffee, and are also the basis for the description of the characteristics of the coffee taste by Zhiyouyou *** link. For example, Rose Summer coffee has obvious floral and tea aromas, Guatemala coffee has a tobacco flavor, and Kenyan coffee is famous for its berry flavor.
Aftertaste refers to the various tastes and aromas left in the mouth after drinking coffee. If the good taste stays for a long time, we can describe this coffee with a long aftertaste.
Equilibrium refers to whether the various indicators of coffee are balanced. For example, too sour or too bitter, these are the basis for us to describe whether this coffee is balanced.
Disclaimer: Some of the pictures in this article are from ***, and some content on the website, such as pictures, will respect the copyright of the original work and indicate the source. However, due to the large number, some pictures and textsWill not be noted in time. Please forgive me. If the original author has any dispute, he can contact the website to deal with it. Once verified, we will correct it immediately, and “Coffee Workshop” will organize and edit it. Please indicate that this article is intended to spread coffee culture. If there is any infringement, please notify us to delete. Thank you~!