Whether a cup of coffee is good or not is a very direct feeling, but this feeling requires training and also needs to break the stereotypes brought by experience.
The most common reaction of coffee drinkers is "I don't want sour" or "I don't drink without sugar and milk." Only by breaking these prejudices can we take the first step in coffee taste.
Good coffee can show the taste of many fruits and various delicious foods and spices at the same time when drinking. 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 keen on the taste, while others need more tasting to improve their taste ability. The key lies in "seriously and consciously to train one's own tasting ability."
To make it easier for the drinker to describe the diversity and richness of the coffee's flavors, several ways are usually to help you experience the cup.
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The best coffee is freshly ground and brewed. It is recommended to buy original coffee beans for brewing because the aroma is the strongest within 15 minutes after grinding. Fractional smelling may also have subtle levels, which will help you experience this cup of coffee. Buy powder that has been ground so that not only will the aroma be greatly reduced, but the flavor will also be affected.
The coffee has just been brewed and is too hot to drink directly. At this time, you can smell the aroma first. The "characteristic" of the coffee's aroma corresponds to the place where the coffee is produced, and the "strength" of the aroma is usually related to the freshness of the coffee, measured by the length of the period from the roasting date to the date of use of the coffee. It is also isolated by the packaging The influence of moisture and oxygen.
Flavor represents the main characteristic of coffee: the sensory experience of the "middle section", which lies between the moist aroma, acidity, and aftertaste of coffee. The flavor combines all the taste buds and retro-nasal impressions of coffee. Flavor includes the strength/quality/complexity of taste and aroma.
The aftertaste is defined as the positive flavor characteristics (taste and aroma), the length of time that remains at the back of the tongue after drinking coffee. If the aftertaste is short or has a negative flavor (residual bitterness, etc.), it will reduce the experience of the cup of coffee. If the aftertaste is long and has a positive flavor, it can enhance the experience of this cup of coffee.
Positive adjectives: long aftertaste, keeping the good flavor in the throat.
Negative adjectives: short aftertaste, no flavor retention, or inability to distinguish the remaining flavor.
Acidity is usually described as the "brightness" of coffee when it has a positive flavor, and it is described as "sour" when it has a negative flavor. In the best case, the acidity imparts coffee sweetness, lively texture, and flavor characteristics like fresh fruit. It is usually the characteristics that can be felt immediately when the coffee is drunk.
However, excessively strong or significant acidity may make people feel uncomfortable, and excessively high acidity may not be appropriate for the flavor characteristics of the coffee, making people feel that the cup of coffee is "out of balance". The acidity quality is based on the terroir of the coffee production area or the influence of other factors (roasting degree, brewing purpose, etc.).
Positive adjectives: bright, lively, soft, rich, acidity can be converted into high sweetness.
Negative adjectives: sharp, irritating, monotonous, sourness cannot be turned into sweet.
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The entire body refers to the tactile sensation of coffee in the oral cavity, especially the tactile feel between the tongue and the palate. Coffee that is "heavy" or "light" can have a pleasant tactile experience. Although the intensity of the two is completely different, both of them can make the cup of coffee you drink more effective.
Positive adjectives: thick, round, smooth, light.
Negative adjectives: watery, astringent, dry, scraping, grainy.
The balance blends all the elements of this cup of coffee, including flavor, aftertaste, acidity, and the entire body to present a complementary or contrasting feeling. If the coffee lacks certain aroma or taste properties, or some are too strong, then the balance is not good.
Influence of drinking temperature
Freshly brewed coffee is not suitable for drinking, and people cannot feel the flavor on their tongues under this high temperature. Once the coffee cools to 70°C, the sensation of smell behind the nose is most obvious at this temperature, which is suitable for savoring the quality of flavor and aftertaste.
As the coffee continues to cool down, the emphasis is on the acidity, body, and balance of the coffee.
If the coffee's flavor, aftertaste, acidity, and mellowness can be integrated with each other and produce synergy, it is the perfect result of a cup of coffee.
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