How to taste coffee

Coffee is a beverage that people like very much. Now it has become a necessity in many people’s daily lives. There are many benefits of drinking coffee appropriately. So what do you think about it? How much do you know about coffee? Today I will introduce you to the relevant knowledge about coffee and teach you how to taste coffee. Friends who like to drink coffee should take a look.

Coffee knowledge

In modern society, many people like to drink coffee, so how should we taste coffee? Tasting a cup of coffee actually depends on the aroma. 6 aspects are enough: sweet, mellow, astringent, bitter and sour.

Appreciating coffee 1. Aroma

Poor quality: If you have a cup of low-quality coffee, we can feel the strong smell of industrial essence and decay from the aroma of this cup of coffee.

High quality: If it is a pure natural high-quality coffee, when we drink it, we will find that the aroma of the coffee is the pure coffee aroma.

Tasting tips: Generally, the original smell of coffee cannot be smelled in fancy coffee, because the rich milky or chocolate flavor often masks the coffee aroma. In addition, the coffee should be hot while it smells fragrant.

Tasting coffee 2. Sweet

Poor quality: dry and astringent aftertaste.

High quality: A mouthful of saliva.

Tasting tips: In fact, according to different coffee beans, the sweetness of coffee has different degrees of sweetness. It is not good or bad, it just depends on personal preference. But if the taste is too dry and astringent, it means the coffee beans are of poor quality.

Appreciating coffee 3. Alcohol

Poor quality: The taste of coffee "floats" on the tip of the tongue.

High quality: Has a certain sense of weight.

Tasting tips: The purity of coffee is related to the roasting and granularity of the coffee beans. In fact, the so-called purity is the weight of the coffee on the tongue. The most obvious one is the feeling after just eating cream cakes and cookies. , the weight of the cream cake is obvious.

Tasting coffee 4. Astringency

Poor quality: too bitter.

High quality: astringent but not dry.

Tasting tips: In fact, the astringency of coffee does not need to be eliminated, but needs to be suppressed. The degree of suppression varies according to everyone's different preferences. High-quality coffee should be astringent but not dry.

Appreciation of coffee 5. Bitter

Poor quality: Bitter at the base of the tongue.

High quality: warm and moist.

If the bitter taste of coffee is the same as that of traditional Chinese medicine, making the back of the tongue bitter, then the quality of the coffee is probably not good.

Appreciating coffee 6. Acid

Poor quality: deliberate.

High quality: There is a certain degree of inclusiveness.

"It's easy to be sweet, but it's hard to be sour." The sourness of high-quality coffee should be contained in the coffee, rather than obvious and sharp.

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