About self-baked coffee in Chongqing-knowledge

The typical espresso flavor that the baker should explain to the barista:

1. Smell and wet aroma-wet aroma can be very extensive and complex

And it can cover chocolate and fruit to slightly salty and clear.

The feeling of soup. Flavors include jasmine, sage and cedar.

Wood, spices, oranges, lemon, black tea, drupes

There are berries.

two。 Sweetness-sweetness is usually listed as the most beautiful in espresso.

Taste can only be obtained by perfect extraction. Flavor contains

Caramel, granulated marshmallows, marshmallows, honey, milk chocolate

Sweet with cream, toffee, brown sugar, fruit and berries.

3. Acidity-acidity should be intertwined with potential sweetness and meaning

The advantages of Formula beans. Acidity is usually classified as lemon.

Candied fruits, peaches and grapes. The negative flavor is

Sour, bitter, sharp or slightly sour.

4. Mellowness and taste-this kind of description is usually associated with espresso

Make a connection between the light and heavy sensations on your tongue. In the coffee.

The oil covers the taste buds and tastes like syrup.

The feeling of sparkling wine. The negative evaluation is that it feels Italian.

Shrinking coffee is monotonous, boring or woodlike.

5. The final rhyme of a beautiful espresso should be

It is pure and long-lasting, and the flavor mentioned earlier is in the mouth.

Intertwined quickly.

This elusive flavor usually changes, too. In coffee beans

The defects in the middle or extraction will also be highlighted in the final rhyme, the wind of "deterioration".

Taste is like a sense of astringency, "taste", or metal flavor may appear.