1 aroma
Aroma: It is mainly released from coffee cooked beans and ground coffee powder, which is called "aroma".
Aroma: The main taste and smell released by the liquid formed after coffee extraction is called "aroma".
Description: floral fragrance: magnolia, rose, jasmine and other fruit aromas: citrus, apple, raspberry, cream cherry and so on.
For example: Jin Mandolin: the front tone highlights the aroma of citrus and grapefruit; The last note is the interweaving of chocolate and honey, which is bitter and sweet. Yega Chevy: Soft citrus aroma, round and smooth taste, obvious black tea sweetness.
2 acidity
The sour taste of coffee is mainly perceived by both sides of the tongue. For crabs, the deeper the coffee beans are roasted, the lower the acidity. However, some raw beans with high acidity will present a sharper and more exciting taste after deep baking.
Description: Positive: fruit acid, fresh acid, round acid, soft acid and other negative: irritating, sharp, green and so on.
For example: blue mints: the balance of blueberry fruit and bubble gum, mild and sour; The intersection of watermelon and mint brings a touch of coolness to the blue mountain of Jamaica: the faint floral fragrance is accompanied by the taste of cocoa and hazelnut, and besides the mellow and soft taste, there is also the sour feeling of citrus.
3 flavor
It refers to the smell you feel when you taste coffee (such as toffee essence, syrup, nut flavor, the product of caramelization reaction in baking) and the aftertaste you feel after drinking coffee (such as tobacco, gasoline, spicy, cocoa, cola and so on). )
Description: Nut flavor: hazelnut, almond chocolate flavor: white buckwheat, black buckwheat, cocoa sweetness: toffee, caramel strange flavor: tobacco flavor, gasoline flavor, cola flavor, earth flavor.
For example: Osmanthus fragrans: the obvious fragrance of Osmanthus fragrans, supplemented by the sweetness of toffee. Flower-based: the faint scent of roses is accompanied by faint fruit acid, and the sweetness of litchi is sweet and has a long aftertaste.
4 aftertaste
It refers to the taste and fragrance left in the mouth after swallowing, which is simply summarized as the performance of aroma, taste and taste after drinking. A good espresso, the rest will be long-lasting and sweet, and the aroma of coffee permeates the whole mouth and throat, which is very comfortable.
Description: positive: sweet aftertaste, no impurities in the aftertaste, fragrant nose and mouth, long aftertaste, etc. Negative: short aftertaste, no flavor retained or difficult to distinguish, uncomfortable taste, etc.
For example: Kaddoura black honey: jackfruit is full of flavor, with a faint floral fragrance lingering in the mouth and a long aftertaste. Guixia village: rich in juice, the overall taste is particularly clean and sweet.
5 mellow degree
Mellow, also known as the touch and body of coffee, refers to the sense of weight, viscosity and smoothness brought by coffee liquid on the tongue and palate; And coffee sticks to the tongue coating when swallowed after staying in the mouth.
Description: Positive: creamy, juicy, caramel-colored, smooth, dense and light; negative: rough, watery, thin, astringent, dry and granular.
For example: Creole: caramel biscuit, low acid and mellow, with obvious creamy feeling and black dexterity; Taste the smoky flavor and rich fragrance of caramel.