When you drink a cup of brewed coffee, try to feel it from the perspective of taste, touch and smell

Taste refers to the four flavors of sour, sweet, bitter and salty coffee. Tactile refers to the weight and smoothness you feel when coffee is in your mouth; smell refers to the smell you smell before drinking Aroma, the flavor that you feel after drinking, and the aroma that remains in your mouth after swallowing.

The sense of smell is a very complex sensory experience, and many untrained consumers or consumers who are new to coffee may not be able to distinguish it. However, taste and touch can basically be felt by everyone. Therefore, I suggest that consumers focus on evaluating coffee from these two sensory perspectives.

Let's talk about the feeling of taste surface first.

The sweetness in coffee is the first element. Our love for sweetness is innate, because sweetness can bring people a good feeling. When I talk about the sweetness in coffee, I don’t mean the sweetness brought by condiments, but the sweetness of coffee itself. For example, when you chew rice or steamed buns, can you feel sweet? The sweetness in coffee refers to the sweetness that can be tasted without adding any condiments. This sweetness is the raw coffee During the roasting process, the chemical substances in the beans produce a series of chemical reactions at a high temperature to give us a sense of aroma. The sweetness is strong, and the person who drinks it will have a sense of pleasure. This is certainly on the bright side.

Then there is acidity.

Each drinker has a different acceptance of coffee acid. Some people like bright acid, some like slightly sour, and some can't accept acid at all. However, without the acid, the coffee will lose its beauty. Good acid is accompanied by sweetness and aroma. I think the acidity in coffee depends not on the intensity of sourness, but on the balance of sour, sweet and bitter, and the acidity.

Then, we want to talk about the bitterness in coffee.

If the coffee you drink has a lingering bitterness in the throat or the root of the tongue, maybe something is wrong with this cup of coffee, it may be a problem with the green beans, it may be a problem with the roasting process, or it may be There was a problem with brewing.

If the bitterness of this cup of coffee appears on the tongue, it depends on its intensity. A little bitterness can increase the sense of balance, but too strong bitterness can make people resist.

A very important evaluation point is taste.

Taste refers to the sensation that the coffee liquid brings to the drinker in the mouth, including the weight of the instant noodles, not the heavier the better.

It also includes the touch of the coffee liquid in the mouth. A good coffee should be smooth and not astringent.

Next is the after-rhyme.

The after-rhyme of coffee refers to the aroma remaining in the mouth after the coffee is swallowed. The evaluation of the after-rhyme is mainly based on the length of time the coffee aroma stays. A good aroma stays for a long time, and the aftermath evaluation is high.

The last is flavor.

As I said earlier, not every drinker can distinguish the wind and the

Therefore, I think it is too high for ordinary consumers to comment on hand-made coffee from the perspective of flavor.