Coffee Evaluation Criteria

Coffee Evaluation Criteria

Cafes, the characteristic of serving coffee or coffee using certain criteria relating to the taste of coffee tasting to be defined, is tried to be described. If you happen to have an idea about it, you can define your taste in coffee, coffee can express more comfortable you want.

In this article we mentioned criteria coffee fruit, rather than the core; brewed, it is used to determine the criteria for the taste of coffee in front of you drink from the cup. Thus brewing style, influenced by other factors, such as conditions and presentation.

Body Structure (Body) is used to express the intensity of the taste of the coffee that create a coffee in the mouth. Heavy-bodied, rich bodied, light-bodied, oily, clear, fluid, etc. can now be described by grain recipes. He described a heavy-bodied coffee is understood to have expressed an intense coffee flavor.

Acidity, sourness (acidity): acidity are expected in the taste of coffee. Drink is creating dryness in the mouth defines the sour sharpness language. Coffee roasting type, region where the core is also affected even the brew type. The mild taste of sweetness is used to denote more non-rigid.

Tat - Aroma (Flavor - Aroma): used for the expression of overall taste of coffee by using a combination. Coffee aroma into the coffee fruit vegetation which grows in the medium used to describe the essence resonates with steam and gas means. He housed the coffee taste, flavor and essential oil mixture tongue, palate and nasal creates the notes felt in the aroma. Flavors, şarabıms, fruity, nutty, fumed, etc. defined at this point. The coffee has a balanced structure is expected to have more than one flavor.

Put it in your mouth taste (aftertaste): After having taken a sip of coffee or smoking entirely used to express the feeling and taste in the mouth caused. Spicy, smoked, woody etc.

Bitterness (Bitterness): Coffee is one of the important components of the expected taste. The core of coffee, roasting, are also influenced by factors such as the degree of infusion. Tea, coffee bitterness if the profile of the body after roasting at moderate levels, the bitterness that occurs after intense roasted (roasting bitterness) comes from roasting. Very painful, is described as moderate.