For example, when you describe a cup of coffee, you can blurt out "jasmine, lemon, strawberry, caramel, chocolate", but when you drink an uncomfortable taste, you can only say "bitter, miscellaneous, green".
In fact, in order to learn to taste the flavor of coffee, it is not only necessary to know how to taste the positive flavor of coffee, but also learn to taste the negative flavor of coffee.
Youthful, in fact, what I want to express isUnripe fruits (can be substituted for star fruit and green papaya).orGrasstaste. This smell is not disgusting, but it can be a little uncomfortable in the mouth and throat, and of course, it depends on the intensity of the astringency. This flavor is often seen in coffee beans with a high number of white beans, roasted beans that are too shallow, and brewed coffees that lack a tail.
Excessive fermentationThe taste may be relatively unfamiliar to everyone, but if you talk about the taste of rotten apples, you should feel it. Fermented flavors are not considered negative flavors, such as wine aroma and jackfruit. But sometimes the taste of jackfruit and rotten apples is really just a thin line. The taste of over-fermentation is similar to the taste of rotten fruit, bean drums, and miso soup. This flavor is usually seen on heavily fermented beans.
There are a lot of miscellaneous flavors, and anyway, as long as you drink a little uncomfortable bitterness in the coffee, you can put it on the miscellaneous flavor. But every time you say a miscellaneous smell, it may not refer to the same miscellaneous flavor, so it is important to distinguish which flavor you are talking about. For example:
Earthy smell, not to taste the smell of the earth, but to the smell of the soil after the rain.
Woody smell, which is the smell emitted by compressed wood boards or wood chips, which is generally caused by excessive extraction. It is necessary to distinguish it from the aroma of cypress and pine, and some Southeast Asian coffee beans will have the aroma of pine and cedar (fat), which is a positive flavor. The two are like the difference between plywood and agarwood.
Smoky flavor, which feels like the choking sensation of burning wood. It is usually caused by improper baking.
Rubbery smell, refers to the smell emitted by sulfides, which are like the pungent smell emitted by tires. This flavor is easily present in Robusta coffee beans.
Medicinal taste, in fact, refers to the bitter taste of plant alkali, and the figurative object is a white pill. In coffee, many people mistake this taste for burnt bitterness.
Coke flavor, the burnt bitter taste of food after it has been charred. It is usually found in dark roast coffee or over-extracted coffee.
Musty smellThis smell is like the smell of clothes on a rainy day. This flavor is rarely seen in coffee. The reason for the appearance of coffee may be the presence of moldy beans, black beans, or cooked beans that have been left for more than half a year.
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