Different coffee beans, different methods, have different tastes, and non-specialists only know bitterness and astringency. Generally speaking, the taste of coffee is bitter, glycol, and astringent. Bitterness is just an intuitive taste, and sourness is also authentic.
Different beans have different acids. For example, Yirgacheffe acid is a fruit acid flavor similar to peach. Gan is usually called Hui Gan, such as Mandheling coffee beans, and when swallowed, there is a strong sweet taste in the throat. There are many other flavors, too many to list.
Several Coffee Flavors
The coffee tasting here actually refers to black coffee, which is very similar to wine tasting:
Clean: The coffee is not earthy, wild, grossly flawed, and uncomfortable.
Balance: Complex features enough to be interesting, but none that stand out.
Body Mouth feel: Texture refers to the thick and sticky feel of coffee in the mouth, which is approximately proportional to the amount of colloidal suspension in the coffee. Since the texture is felt throughout the mouth, we use “rich” to describe a strong coffee, otherwise “thin.”
Complexity: refers to the coexistence of different features in the same cup of coffee. High complexity means that you can feel more types of sensory stimuli. You should note that these feelings include aftertaste, not necessarily limited to drinking feeling Depth. This is a more subjective adjective, referring to the resonance and appeal beyond sensory stimuli. However, it may be caused by subtle sensations or complex interactions between different senses.
Bitter: This is a characteristic of dark roasted beans, and like sourness, it is not necessarily unpleasant. It is a sensation in the whole mouth and throat, not just the tongue. Friends who generally drink American coffee or plug coffee may use “strong” to describe this feature.
Sweet: Sweet has two meanings. The first is to feel the stimulation of sweetness, commonly referred to as sweetness. A the other mean that between roasting in the deep city and baking in Espresso, the glycol tastes with some astringent substances and rich texture makes them think of sugar. The tip of the tongue doesn’t have to react.
Smooth: Refers to a sweet espresso with weak acidity and bitterness that can be drunk comfortably with a bit of sugar and without milk.
Acidity: Acidity is the taste that remains on the tip of the tongue after you ingest the coffee. The word “sour” seems eye-catching, but coffee beans’ original flavor and fresh vitality, just like wine, are contained in their sour taste. The acidity emitted by fresh coffee has a fruity aroma, just like the natural fruit acids in lemons, grapes, apples, and other fruits. The taste is pleasant and fresh.
Aroma: The aroma of coffee that permeates the air. From roasting, grinding, to brewing, the coffee bean does its best to release its aroma at every stop on its long journey. So, make good use of your sense of smell and experience this aromatic journey with coffee.
Flavor: The impression of coffee collaged by concatenating the above three. Some coffees have a variety of flavors, sour, sweet, and bitter, while others are highly sour, wholly occupying your sense of smell and taste. Some people are accustomed to using “feeling” to dominate judgment – does coffee have its style? Does it have a unique forest or fruit aroma? Is the temperament gentle or masculine? This is the most intimate and sensual stop of all tasting processes.
Conclusions
Remember that ordinary household stores do not sell such coffee with great flavors. But, you can find them in specialized outlets like Winchester Coffee Roasters that sell coffee and related products. And there is a guarantee that you will get not just a tasteless coffee without flavor but actual coffee roasters.
Also read 13 Ways to Eat Cereal Differently
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