How to describe the taste of coffee? Flavor: The overall impression of aroma, acidity, and alcoholity. Acidity: The acidity of all the coffee grown on the high plateau. The sourness here is different from bitterness and sourness, and has nothing to do with the pH value. It refers to a refreshing and lively characteristic that promotes the functions of coffee, refreshing and clear taste.
The acidity of coffee is not the acidity or sour smell in the pH, nor is it uncomfortable to enter the stomach. When brewing coffee, the performance of acidity is very important. Under good conditions and skills, it can develop a special taste of refreshing acidity, which is a necessary condition for advanced coffee.
The sour taste of coffee is to describe a lively, bright flavor expression, this word is somewhat similar to the way of description in wine tasting. If the coffee beans lack acidity, it means that they have lost their vitality, and it tastes empty and has no depth. There are many different characteristics of acidity, like coffee beans from Yemen and Kenya, the acidity characteristics have a striking fruit aroma and a red wine-like texture. Alcohol-Body: The taste left on the tongue after drinking coffee. The change of alcohol can be divided into light to light, thin, medium, high, fat, and even some Indonesian coffee is as thick as syrup. Smell-Aroma: The breath and aroma emitted after the coffee is prepared. The words used to describe the smell include caramel, charcoal, chocolate, fruit, grass, malt, etc. Bitter: Bitterness is a basic sense of taste. The sensory area is distributed at the base of the tongue. The bitterness of deep roasting is deliberately created, but the common cause of bitterness is too much coffee powder and too little water. Light- Bland: Coffee grown in the lowlands is usually quite light and tasteless. Coffee with insufficient coffee powder and too much water will also cause the same lightening effect. Salty Briny: After the coffee is brewed, if it is overheated, it will produce a salty taste. Earthy aroma [Earthy]: Usually used to describe the spicy and earthy Indonesian coffee, it does not mean that the coffee beans are stained with earth. Uniqueness Exotic: Describes the unique aroma and special flavor of coffee, such as flowers, fruits, spices and sweet qualities. Coffee produced in East Africa and Indonesia usually has this characteristic. Mellow: Used to describe coffee with a good balance of acidity. Mild: Used to describe a coffee with a harmonious and delicate flavor, used to refer to all highland coffee except Brazil. Soft: Describes low-acid coffee like Indonesian coffee, also described as aromatic or sweet. Sour: A sense of taste that is mainly located on the back of the tongue, which is characteristic of lightly roasted coffee. Spicy: Refers to a flavor or smell reminiscent of a particular spice. Strong: Technically, it describes the advantages and disadvantages of various tastes, or refers to the relative proportion of coffee and water in the specific conditioning product. Wine flavor Winy: Fruit-like acidity and smooth alcoholity create a contrasting special flavor. Kenya coffee is the best example of wine flavor.
Another: Only after roasting can coffee beans become coffee beans for grinding and drinking, generally divided into shallow, medium, deep and extra deep roasting. The processing method of coffee will also affect the flavor, acidity and alcoholity of coffee. There are three main processing methods: water washing method, semi-water washing method and natural drying method, which are adopted according to different regions, climate, types of coffee beans and other factors Different processing methods, the taste of coffee beans processed by different methods will also show different flavors.
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