Acidity: smooth, fresh and lively sour taste. It is not a strongly stimulating acid, but a pleasant acid.
Sour taste: slightly irritating, strongly sour. Can sell for a good price.
Smell: the smell and aroma of coffee after fresh brewing.
Balance: a blend of sour and sticky taste with a subtle and pleasant taste, which is the rich taste of the high-quality coffee that connoisseurs pursue.
Bitterness: it is one-person in a certain range, and acidity appears at home. But aggravating this taste will produce an unpleasant quinine-like irritation on the palate. Deep-baked Robota beans often have this taste.
Mellow: the taste is rich and sticky. Ripe coffee beans have this taste.
Scorched taste: the smell of scorched and smoke produced during baking due to excessive baking and burning of coffee fibers.
Cup test: to determine the flavor and taste of coffee by judging the value of roasted and brewed coffee.
Earthy taste: the organic matter absorbed by coffee beans from the soil during drying, similar to the earthy taste of coffee aftertaste.
Elegant: describes the excellent mellow, sour, and aroma of high-quality coffee.
Fruity: fresh coffee fruit or coffee fruit still retains a large number of sour peel and ripe fruit flavor before fermentation.
Rich: the finish of coffee and the rich taste in the aroma.
Grass: a distinct vanilla flavor from onions to cabbages.
Light: refers to the low concentration of coffee liquid, less suspended matter, especially insoluble cellulose and protein.
Smoke: a slightly scorched smell caused by inappropriate drying procedures.
Smooth: describe coffee with low acidity and rich taste.
Soft: describe low acidity coffee, can also be described as mellow and sweet.
