Ten steps to help you interpret the aromatic alcohol of coffee.

1. Prepare a small amount (about 10 grams) of freshly roasted and immediately ground coffee in a small cup.

2. Smell it and smell it dry.

3, pour about 95 degrees of hot water ~ do not boil immediately after pouring ~ let it stand for about half a minute, wait for its temperature to drop slightly, then pour into the coffee powder.

4, and then smell the aroma coming with the rise of steam.

5. Leave the cup for three to five minutes before stirring with a long tablespoon.

6. Smell and evaluate the aroma and concentration of the vapor while stirring.

7. Pick up and throw away the coffee grounds floating on the surface.

8. Spoon a tablespoon of coffee without residue and inhale it directly to the root of the tongue ~ feel its smell ~ don't rush to swallow ~ let the coffee flow in the mouth to feel its consistency ~ whether the taste is still strong before swallowing into the throat

9. Slide your tongue to the upper edge of your mouth to feel its texture and taste.

10. Spit out after staying in the mouth for three to five minutes ~ and whether the aftertaste remains after spitting out ~ even sweet and sweet.