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Brief introduction of Qianjie Coffee c?
Shixiang (Aroma)
The odor intensity of brewing coffee
Alcohol thickness (Body)
The sense of weight of coffee liquid in the mouth
Flavor (Flavor)
The taste of coffee when it enters the mouth
Acidity (Acidity)
Is the sour taste of coffee bright, lively, sharp and dull?
Sweetness (Sweetness)
The sweetness intensity of coffee liquid as it rotates in the mouth
Aftertaste (Aftertaste)
The flavor and smell of coffee liquid tasted in the mouth and spit out.
The cup meters of professional institutions SCAA (American Fine Coffee Association) and COE (Cup of Exellence) are more detailed, except for the above-mentioned wet aroma, alcohol thickness, flavor, acidity, sweetness and aftertaste. "Fragrance", "uniformity", "clean cup", "mouth feel", "overall", "taint" and "fault" are also scored.
