Tasting

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Coffee Roasting - The Roasting NotesRoasting

Coffee Roasting: The Roasting Notes

Roasting coffee is not difficult, but roasting coffee well takes more skill than you would think. The great thing about mastering the roasting method is that you can produce genuinely passionate and admirable batches of coffee, whether you are an amateur barista with a high-end coffee machine or a modest home coffee machine. Please keep reading and learning more about coffee roasting: The roasting notes from our extensive article! The Roasting Notes: Why do we roast coffee? Coffee is a beverage produced …
Qualities That Affect The Tastes Of CoffeeIntroduction to coffee

Qualities That Affect The Tastes Of Coffee – Taste

Qualities That Affect The Tastes Of Coffee - Coffee contains a complex blend of flavors. As a result, a variety of exciting sensory experiences are created. A cup of coffee’s organoleptic characteristics varies depending on many factors. Sensory experts describe specific aroma and flavor profiles. Experts can distinguish different types of coffee and evaluate different roasted coffee beans using their sense of taste. Aroma (aroma) and flavor (flavor) are essential factors in determining coffee quality. Human tastes are frequently mentioned …
Sour-SournessTasting

What makes coffee naturally sour?

The sour taste of coffee comes from the acids present in coffee. Acid is a natural ingredient in many foods such as lemons, vinegar, yogurt, and even coffee. There are hundreds of acid compounds present in coffee, but the main content of this article will only talk about the primary acids that affect the taste of coffee. 1. Acid Citric Citric acid is usually found in high citrus fruits such as oranges, lemons, grapefruits, and tangerines. It can make up to 8% of …
Tasting

Basic Tastes

Professional coffee tasters (Cuppers) use a term to describe flavors detected by the tongue –  Basic tastes and flavors detected through the nose – secondary taste (secondary tastes). The essential tastes of Sweet, Sour, Salty, Bitter, and Umami are perceived by the "taste buds" located on our tongues, each containing between 50 and 100 taste cells and each cell. Taste has receptors. However, in the coffee tasting practice environment, there are only four primary flavors: Sweet, Sour, Salty, Bitter, which are …
epressoTasting

Nutty

Nutty describes a sensation (taste) reminiscent of the flavor and aroma of freshly roasted nuts such as peanuts, hazelnuts, almonds, etc. Nutty characteristics are caused by a collection of volatile ketones and aldehydes. Found in poor quality coffee beans (usually pale, spongy beans). At the same time, Nutty is also a common feature of South American coffee. …
body-coffeeTasting

Mouthfeel

Mouthfeel – Mouthfeel means the way food feels in your mouth. It includes texture, moisture, fluidity, temperature, chewiness, greasiness, astringency, pain sensation (like from hot peppers), and any other tactile experiences we get when chewing or swallowing. Along with aroma (scent), taste (taste), mouthfeel contributes to the overall perception of coffee flavor or flavor and is an essential factor in the perception of "body coffee. " [caption id="attachment_18603" align="alignnone" width="1600"] Coffee is not only seen, smelled, and tasted but also "felt."[/caption] Mouthfeel and Body coffee With the first sip, the interaction between …
classification-of-coffee-according-to-the-degree-of-roastingTasting

Moldy / Musty

Moldy means unroasted coffee beans are stale; mold spores develop with a characteristic pale green or white fluff-like texture. Roasted coffee beans affected by mold have a distinct flavor called “Musty.” Musty refers to the characteristic taste or aroma of mold. In coffee, a musty smell occurs when the beans are dried too slowly or stored in a humid environment that allows mold to grow. …
Natural processedTasting

Grassy

Grassy is a sensory term that describes an aroma similar to freshly cut green grass, herbs, green beans, or unripe fruit. Grassy can be easily seen in the under-roasted coffee flavor that evokes a feeling of dryness or spoilage. …
how-to-calculate-caffeine-consumptio-helena-coffeeTasting

Fruity

Fruity is the aroma and taste of the fruit that can be felt in coffee. Many types of coffee have a distinctly fruity taste, which is not surprising given that the bean is the seed of a fruit. The Fruity character is formed by volatile aldehydes and esters remaining in the coffee bean. Fruity is often seen as a desirable quality characteristic found in many coffees (mainly  Arabica ) and is often described in terms of the flavor profile of one …
Tasting

Body Coffee

Technically, " body coffee " is a strong character and is determined by the concentration of TDS ( Total Dissolved Solids ) in the cup. Strong coffee can feel thick and leave a film on the tongue. Weak coffee feels almost like water; It's thin and has little or no feeling on your tongue. When it comes to describing the body, the terms thick ( thick ) and thin ( thin ) can have negative connotations – both implying that something went wrong in the coffee extraction process. Instead, experts use …
How to chosse coffee filter paperTasting

Quinine

Quinine is a white crystalline powder with a bitter taste. It is obtained from the bark of the cinchona tree and belongs to the group of alkaloids. In medicine, quinine is used to treat malaria and nocturnal leg cramps. In the food sector, quinine is used as a flavoring mainly in beverages such as bitter lemons and energy drinks. For coffee, Quinine has a characteristic bitter taste, similar to caffeine and other alkaloids found in coffee. Usually, the bitterness in coffee is characteristic …
technical-when-making-espresso-helena-coffeeTasting

Round / Roundness

The term organoleptic denotes a coffee with a well-balanced taste, the organoleptic characteristics of a suitable degree, with no flavor characteristic that predominates over the others. …