Tasting Coffee, Coffee Science, understanding Coffee

According to the analysis of the taste of coffee, it can be divided into four kinds:

Bitter caffeine, protein, sugar

Sour tannic acid, acid fat

Sweet sugar, high quality tannic acid

Astringent mineral

Drinking coffee should be like tasting wine (Wine). Only by tasting it carefully can you appreciate its essence. No matter how you brew the coffee, you don't have to drink it in a hurry. First smell the original aroma of the coffee, then take a small sip to try the original flavor, then add the right amount of sugar according to your preference, and stir with a small spoon, taking advantage of the stirred coffee whirlpool, slowly add cream to float the oil on the coffee, on the one hand, keep warm, on the other hand, the heat of the coffee can also evaporate the milk flavor.

Coffee should be drunk while it is hot, because its taste and aroma will be reduced as it cools. Drink coffee not only at the right temperature but also in the right amount, which is generally filled with about seven or eight points in the cup, the right amount of which not only makes the taste vivid, but also neat and light when drinking. Follow this way of taste, the coffee you taste will be even more delicious.

The delicacy of coffee always coexists with a warm heart. to appreciate a good cup of coffee in the right way is not only easier to appreciate the taste of coffee, but also to live up to the wishes of brewers.