How to taste coffee? Fragrant, sweet, mellow, astringent, bitter and sour

How to taste coffee, taste a cup of coffee actually from the fragrant, sweet, mellow, astringent, bitter, sour six aspects.

Tasting coffee 1. Incense

Inferior quality: industrial flavor smell, rotten taste

Quality: pure coffee aroma

Tasting tips: fancy coffee generally can not smell the original smell of coffee, because the strong milk or chocolate flavor often masks the aroma of coffee. In addition, the smell of coffee should be hot.

Tasting coffee 2. Gan

Poor quality: dry aftertaste

High quality: the feeling of giving birth to a full mouth

Tasting tricks: in fact, according to the different coffee beans, coffee can be divided into light and heavy, there is no good or bad, only depends on personal preferences. But if the taste of Huigan is too dry, it means the quality of coffee beans is not good.

Tasting coffee 3. Alcohol

Poor quality: the taste of coffee floats on the tip of the tongue

Quality: have a certain sense of weight

Tasting tricks: the purity of coffee is related to the baking and particle size of coffee beans. In fact, the so-called purity is the weight of coffee on the tongue. What is more obvious is the feeling after eating cream cake and biscuits. The weight of cream cake is very obvious.

Tasting coffee 4. Astringent

Poor quality: too bitter

High quality: astringent but not dry

Tasting tips: in fact, the astringency of coffee does not need to be eliminated, but needs to be suppressed, and the degree of inhibition is also different according to everyone's different preferences. Quality coffee should be astringent and dry.

Tasting coffee 5. Bitter

Poor quality: bitter at the root of the tongue

High quality: warm and moist

If the bitter taste of coffee is the same as that of traditional Chinese medicine, the quality of coffee is poor.

Tasting coffee 6. Sour

Poor quality: deliberate

Quality: inclusive to a certain extent

"Sweet is easy, good sour is rare." the sour taste of high-quality coffee should be contained in the coffee, not obvious and sharp.