How to taste the different flavors and tastes of a cup of hand-brewed single-origin coffee?

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With the rise of the third wave of specialty coffee culture in recent years, more and more people are in love with "single origin coffee". The so-called "single origin coffee" refers to coffee beans processed from coffee cherries from a single origin area. It is not over-roasted, but is roasted to a medium-light degree, presenting the most authentic local flavor of coffee cherries.

The pour over method was invented by a German housewife, Bentz Melitta. Over the years, it has flourished around the world with the rise of the concept of "single origin coffee". I personally think that pour over is the best way to present the original style of single origin coffee. Its brewing method is simple, but it can directly bring out the most original flavor of coffee beans.

We have introduced many brewing techniques for hand-poured coffee before. Today, let’s talk about tasting. How can we taste the different flavors and tastes of a good cup of hand-poured single-origin coffee?

1️⃣After grinding fresh coffee beans, smell the dry aroma of the coffee powder first;

2️⃣After brewing the coffee, smell the moist aroma emitted after brewing;

3️⃣Take a sip of brewed coffee without sugar or milk to feel the taste;

4️⃣ Use your tongue to slide back and forth gently to experience the taste and texture of the coffee;

5️⃣Then close your mouth and breathe through your nose to feel the lingering aroma of the coffee.

How to appreciate the color, aroma and taste of hand-brewed coffee?

‧fragrance

Aroma is the life of coffee quality, and it can best reflect coffee production and roasting technology. The climate, elevation, variety, refining, harvest, storage, and whether the roasting technology of the consumer country is appropriate in the production area are all factors that affect the aroma of coffee beans. The aroma of coffee is compounded by nearly hundreds of volatile components such as acid, ethanol, aldehyde, ketone, vinegar, sulfur compounds, phenol, nitrogen compounds, etc. through gas chromatography analysis. Generally speaking, fat, protein, and sugar are important sources of aroma, and lipid components will blend with the acidity and bitterness of coffee to form a smooth taste. Therefore, the disappearance of aroma means that the quality has deteriorated, and the relationship between aroma and quality is very close.

‧bitterness

The basic taste of coffee is the intensity and texture of bitterness. Raw beans contain only a very small amount of bitter ingredients. The sugar, part of the starch, and the caramelization and carbonization of the fiber caused by roasting produce the most representative bitter taste of coffee. One of the bitter ingredients, "caffeine", is also an important substance that shows the pharmacological characteristics of coffee. The amount of caffeine varies depending on its type, refinement, and roasting intensity.

Generally speaking, coffee with a stronger acidity will have a weaker bitterness, while coffee with a bitter taste as the main flavor will tend to have less acidity. Therefore, the proportion of acidity and bitterness gives coffee room for development in terms of taste. Bitterness mainly depends on the roasting time, the intensity of the fire, and whether the fire is appropriate.

‧Rich and sweet taste

Generally, we use "rich" to describe the round, mellow and rich taste of coffee. The unique sweetness of high-quality coffee is integrated with bitterness, so the refreshing and superior taste must have sweetness. During the roasting process, part of the products of carbohydrates such as sucrose and glucose are easily lost in sweetness if they are overheated during the roasting and filtration process.

‧Other items to be tasted:

Clean – The coffee has no earthy, wild flavors, or flaws or dazzling characteristics.

Balanced - having enough complex characteristics to be interesting, but without any one characteristic standing out.

Texture, taste - Texture refers to the thick and sticky feeling of coffee in the mouth, which is roughly proportional to the amount of colloid suspension in the coffee. Since the texture can be felt throughout the mouth, we use "rich" and "mellow" to describe thick coffee, and "thin" to describe the opposite. Coffee with a thin texture tastes like wine or lemon soda, while coffee with a rich texture tastes like full-fat fresh milk or syrup.

Complexity refers to the different levels of characteristics that coexist in the same cup of coffee. High complexity means that there are more sensory stimulations that can be felt. It should be noted that these sensations include the aftertaste and are not necessarily limited to the immediate feeling when drinking.

Depth - This is a more subjective adjective, referring to the resonance and appeal beyond sensory stimulation, which may be caused by some delicate feelings or complex interactions between different senses.

In fact, I think drinking coffee is a way to enjoy life. It is not only a way to drink coffee without any fuss and wait for the bitter aftertaste to refresh you, but it can also be another way to enjoy life. Tired from work? Slow down and have a cup of hand-brewed single-origin coffee to relax!

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