How to evaluate the advantages and disadvantages of a cup of coffee in terms of aroma, acidity, flav

Body [body]: The taste left on the tongue after drinking coffee. The range of body can be classified as light to watery to light, medium, high, faty, and even as thick as syrup.

Aroma: The smell and aroma of coffee after it is blended. Words used to describe smell include caramel, charcoal-roasted, chocolate, fruity, grassy, malty, and so on.

Bitter: Bitter is a basic sense of taste, and the sensory zone is distributed at the base of the tongue. The bitterness of a dark roast is deliberately created, but the common cause of bitterness is too much ground coffee and too little water.

Bland: Coffee grown in the lowlands is usually quite light and tasteless. Coffee with not enough ground coffee and too much water will also cause the same lightening effect.

Briny: After brewing, if the coffee is overheated, it will produce a salty taste.

Earthy: Commonly used to describe spicy, earthy Indonesian coffee, not the earthy taste of the beans.

Exotic: Describes coffee as having a unique aroma and special aroma, such as flowers, fruits, and spices. Coffees from East Africa and Indonesia usually have this characteristic.

Mellow: Used to describe coffee with good balance of medium acidity.

mild: Used to describe a certain coffee with a harmonious, delicate flavor, it is used to refer to all highland coffees except Brazil.

Soft: Describes a low-acidity coffee like Indonesian coffee, which is also described as mellow or sweet.

Sour: A sense of taste that is mainly located on the back of the tongue and is characteristic of light roasted coffee.

Spicy: Refers to a flavor or smell reminiscent of a particular spice.

Strong: Technically, it describes the number of advantages and disadvantages of various tastes, or the relative ratio of coffee to water in a particular conditioned product. In layman's terms, it describes the intense flavor of a dark roast coffee.

Sweet: Fruity in nature, it is also related to the taste of wine.

Wild: Describes coffee as having extreme taste characteristics.

Winy: Fruity acidity and smooth body create a contrasting special flavor. Kenyan coffee is a prime example of a wine with flavors.

Another: Coffee beans can only be turned into coffee beans for grinding and drinking after roasting, and are generally divided into light, medium, dark and extra-dark roasts.

Therefore, it is still very profound, and it is inseparable from personal taste.

Generally speaking, these things are used to evaluate the ...... of coffee beans

"A cup of coffee" is evaluated only by whether it shows the quality of the coffee beans.