Seven indicators of high-quality coffee common sense coffee taste evaluation
Last updated 2026-09-29 — ① dry aroma Fragrance: aroma of roasted beans after grinding ② wet aroma Aroma: aroma of coffee liquid ③ acidity ACidity: sour ④ alcohol thickness Body: concentration and weight of coffee liquid ⑤ afterrhyme Aftertaste: commonly known as Huigan ⑥ flavor Flavor: taste buds perceived taste and nasal perceived flavor ⑦ taste flat after drinking coffee
① dry aroma Fragrance: the aroma of baked beans after grinding
② Wet aroma Aroma: the aroma of coffee liquid
③ acidity ACidity: the sour taste of coffee liquid
④ Alcohol thickness Body: concentration and weight sense of Coffee liquid
⑤ afterrhyme Aftertaste: commonly known as Huigan
⑥ flavor Flavor: taste perceived by taste buds after drinking coffee and aroma perceived by nasal cavity
⑦ taste balance Balance
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