How To Taste Coffee 如何品嚐咖啡

Using only the words bitter and sour to describe a cup of coffee just seems too simple. In order to precisely describe the complicated flavors of coffee, five common terms Aroma, Brightness (acidity), Body, Texture, and Finish are used, yet there are still numerous adjectives could be used like smooth, clean, balance, wild, you name it.

A cup off fresh-brewed coffee is just too hot to drink, human’s tongue cannot sense the complex flavors of coffee under high temperature. Instead, let it rest for a while and start with your nose. Because of the high temperature, these activated coffee particles can be sensed easily by nose and make the aroma of coffee more obvious. A good aroma definitely improves the taste of coffee. Therefore, use your nose to sense the aroma is always the first step of tasting coffee. As the temperature falls down a bit to about 140。F (60。C), it is the time to make use of your tongue, the real taste and flavor of coffee start to come out. More importantly, make sure coffee covers the whole tongue before swallow it, so you can clearly taste the complete flavors of coffee. Follow the terms describe above and keep them in mind while tasting coffee, I believe you can get the incredible experience that you have never had before !

Learn more about how to choose coffee grinder and dripper – Coffee grinder, Coffee dripper.

若只用苦和酸兩字來形容一杯咖啡似乎是太過於簡單。為了能更詳細的描述咖啡的風味，主要有五種形容詞被使用：香氣、明亮 (酸度)、厚度、質感、餘韻，還有林林總總的詞彙也可以形容咖啡，如平順、乾淨、平衡、狂野等等，因人而異。

一杯剛煮好得咖啡溫度太高不適宜飲用，我們的舌頭在高溫下很難感覺出咖啡複雜的味道。所以先將咖啡放涼一下，從鼻子開始吧。也因為高溫的緣故，咖啡分子能夠輕易的散發而被鼻子輕易接收，讓咖啡的香氣更加明顯。所以用鼻子先聞聞是品嚐咖啡的第一步。等到咖啡降到約 60。C (140。F)時，是舌頭發揮作用的時刻了，舌頭可以嚐到咖啡真正且複雜的味道。更重要的是，要確保咖啡入口時能完整的覆蓋整個舌頭，才能清楚的讓味蕾接收來自咖啡的所有訊息。每次喝咖啡時照著這五大指標，我相信您將會品嚐到咖啡前所未有的味道！