1. aroma: the characteristics of aroma indicate the flavor essence of coffee beans, the sweetness indicates that the taste is sour, the pungent smell indicates that the taste is irritating, and the intensity of aroma indicates the freshness of coffee, that is, the time from baking to grinding.

2. Aroma: The second step of cup evaluation is to check the aroma of coffee water. The aroma characteristics of coffee are related to the origin of coffee.

3. Taste: Careful taste of freshly brewed coffee is the third step to taste good coffee. Because temperature affects the degree of stimulation, it is helpful to master different characteristics by paying attention to the reactions of different sensitive areas on the tongue.

4. Smell: The fourth and third steps are carried out at the same time, and the unique taste characteristics of coffee are felt by evaluating the taste and smell of coffee at the same time.

5. Aftertaste: Put coffee water in your mouth for a few seconds, then swallow a small part, quickly suck your throat and send the water vapor remaining in the back palate to the nasal cavity, and you can find the smell of heavier molecules remaining in the back palate.

6, alcohol: finally, the taste of coffee water, the tongue gently slides over the upper jaw of the mouth, feel the texture of coffee.