Coffee functional identification: coffee taste training solution formula

Coffee taste training solution formula

Coffee function Identification course textbook of Department of Agronomy, National Taiwan University, September 2009

Refer to SCAA 2001 The coffee cupper's handbook. 3rd Ed.

Recommended preparation method:

Weigh the following compounds to three decimal places, then take 1000 milliliters of clean drinking water (with a total mineral content of 50-150ppm) and dissolve them in glass or odorless plastic containers.

The prepared solution should be used within two hours to avoid going sour.

Simple preparation method:

Please prepare the basic standard taste according to the dosage of the following compounds, dissolve in 1000 ml of clean drinking water (the total mineral content is between 50-150ppm), and then according to the combination of each compound taste, take the same amount of basic standard taste solution to prepare the compound taste solution.

For example, to prepare "sweet 1 sour 2" compound taste, you can mix 100 ml of sweet 1 basic standard taste with 100 ml of acid 2 basic standard taste.

Training methods:

Under the condition that the water temperature is room temperature, start from the low concentration in order, taste the basic standard taste solution of 5-10 ml, and then taste the compound solution of two kinds of taste after familiar with the basic standard taste of each single taste. finally, taste the compound taste solution of three kinds of taste.

Basic standard taste: