The first step is to smell the dry aroma of coffee: put the freshly ground coffee powder close to your nose and mouth, and you will feel the dry aroma of different coffees from different coffee producing areas. For example, Latin American coffee, you will smell like nuts and dark chocolate. Coffee produced in Africa tastes of flowers and fruits. These differences are all caused by the differences in plantations.

Step 2, taste the taste:

You can feel the taste of coffee when drinking it in your mouth. In this regard, many fans, especially those who have just started to contact coffee tasting, always feel that the taste of coffee is worse than the smell. Indeed, it takes some exercise to identify the coffee liquid in your mouth, but after a long time, you can detect the taste inside. Let's wash Ye Jiaxue Phoebe for Guatemala. A friend said: I know they taste different, but I can't tell you why. This is true, but don't worry.

The third step is to perceive the aftertaste: after drinking coffee, there will always be a taste coming back from the throat. Some aftertaste is very long and clear, and some aftertaste is very short and vague. We say that the aftertaste is longer and clearer, and the quality of raw coffee beans is higher.

The fourth step is to understand the acidity:

Many friends don't like sour coffee, but prefer very mellow or even strong coffee, thinking that this is enough. But if you want to be a coffee taster, the key to getting started is to understand the acid in coffee. However, it must be stated here that the more sour the coffee, the better. The sweet and sour substances in coffee are the material components of the complexity of coffee flavor. In fact, without coffee, everyone's understanding of acid will become much simpler. For example: squeeze a green lemon into juice, divide it into three equal cups, add a spoonful of sugar to the second cup, and add two spoonfuls of sugar to the third cup, then the acidity of the first cup of coffee is higher than that of the third cup, but the acidity of these three cups is different. Some coffees are very sour and have a little taste, and we still give them low marks in the professional cup test. Although some coffee is sour, it is sweet and sour, delicious, comfortable and round, and we will give high marks.

Step 5, perceive mellow:

In professional coffee tasting, this index is also called taste, which is vividly interpreted as water and oil. Oil is thicker than water, so the taste value will be higher than water. High-quality coffee will be fuller, more weighty and score higher than low-quality coffee. Some coffee will feel full in your mouth, and some coffee tastes very watery and has a fleeting taste. The former is superior and the latter is inferior.

Step six, find the defects: from smelling the dry aroma to returning to sweetness after drinking, there is no negative taste such as unclean, astringent and fermented taste. If there is such a taste, we think that this kind of coffee is unclean and will never become a fine coffee. Many friends hope to make a breakthrough in the cup as soon as possible, but the core task of this breakthrough is to find and seize the negative taste.