How to taste coffee and the method of tasting fine coffee

Taste coffee, not just drink it, but smell it. Although there is no absolute formula for coffee, mastering the following four connoisseurs 'customary appreciation principles will still help you understand coffee and understand coffee taste:

* Acidity

After the coffee enters the mouth, it stays on the tip of the tongue. The word "sour" seems to sting the eye, in fact, coffee beans fruit flavor and fresh vitality, just like wine, are contained in its sour. The acidity of fresh coffee, with the aroma of fruit, like lemon, grape, apple and other fruits contained in the natural fruit acid, taste pleasant and fresh, and another word used to describe expired rotten coffee-sour, must be distinguished. Coffee, known for its strong acidity is the leaf door "mocha" coffee.

* texture (Body)

After sipping coffee, lingering taste sensations on the back of the tongue and mouth-strong or light? Coffee with mellow texture, even if the coffee powder concentration is not high, can still bring strong taste shock. In general, black coffee has the lightest taste, while Sumatra coffee has the strongest texture. Heavy-flavored coffee is best mixed with milk to highlight the authentic flavor that it cannot hide.

* Aroma

The mellow aroma of coffee in the air. From roasting, grinding, to brewing, coffee beans release their aromas at every stop on their long journey. Therefore, you may wish to use your sense of smell, along with coffee, experience this aromatic journey.

* Flavor

Connect the above three, collage into coffee impression. Some coffee flavors are diverse, sour, sweet, bitter, and some are extremely sour, completely occupying your sense of smell and taste. Some people are used to using "feeling" to dominate the judgment-does coffee have its own style? Does it have a forest or fruit aroma? Is the temperament gentle or masculine? This is the most intimate and sensual stop in all the tasting process.