Coffee Knowledge | How to train your coffee taste senses?

"Hey, how about this cup of coffee? Is it okay?"

"Emmmm..."

“I didn’t drink it.”

Actually, when I think about it, when I first started drinking coffee, I couldn’t tell what flavors a cup of coffee had. There were all kinds of flavors, such as citrus, lemon acid, dark chocolate, and nuts. It was really mysterious. I thought to myself, “Isn’t it just a daily drink, similar to tea? What’s the big deal? I’m drinking coffee, why does it feel like I’m drinking “magic water”?”

When you start drinking coffee, are you also confused? Then you say awkwardly but politely, "emmmm... I can feel it but I can't put it into words."

However, every skill has its own specialty, and coffee also has its own terminology.

However, for many coffee drinkers who have just started, they do not need to be too attached to the description of the SCAA coffee flavor wheel. The flavor wheel systematically categorizes the flavors perceived by humans and is conducive to the establishment of a cupping system.

If you want to train your sense of taste, you can use relevant knowledge points and your own experience to train, and you can start from the following aspects.

① Coffee flavor characteristics of the three continents

Africa - charming fruity acidity (characteristics), floral aroma, and citrus notes, represented by Ethiopian coffee beans.

Central and South America - Overall, it is neutral and balanced, with a nutty tone, represented by Brazilian and Colombian beans.

Asia - Low in acidity and mellow, with herbal and medicinal notes, represented by Sumatra Mandheling beans.

② Taste characteristics of the three major processing methods

Sun-drying method - rich fruit aroma (with more ripe fruit flavors), thick taste, full sweetness, and fermented wine aroma.

Washed processing method - the taste is refreshing, the coffee usually has bright fruit acidity and fruity aroma, and the flavor is relatively clean and thorough.

Honey processing - there is obvious fermentation (often the wine aroma is more obvious), high sweetness, mellow and rich.

③Coffee roasting degree

Light roasted - rich in fruity acidity and floral aroma

Medium roast: balanced caramel sweetness is more obvious

Dark roasted - bitter, mellow,

④Associate with daily tastes (eat more fruits)

There are many flavors of coffee that can be associated with daily taste buds. You can build your own memory bank by eating more fruits and smelling the aroma of fruits, thereby constantly training your senses. For example, many coffees with floral and fruity notes often have fresh and lively fruit aromas that smell comfortable and can be associated with the flavors of fruits such as peaches, tangerines, oranges, and berries.

Some coffees with nutty or almond notes remind people of sugared almonds or the roasted almonds eaten during the Chinese New Year. Some coffees smell strong of spices, which remind people of the flavors of cinnamon, nutmeg, and anise in daily life (I don’t know if you cook often; if so, these smells should be very familiar to you), etc.

Coffee tasting is actually not difficult. With constant training, you will soon be able to taste the difference in taste between coffees.

That's right~

Coffee

that is

Drink more

! !

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