Tuesday, February 7, 2012

The fragrance of Coffee

Animal like: animal-like, such as wet coat or sweat

Ashy: like cold ashes, an attribute of the roasting

Burnt, smoky: smoky, slightly burnt, as related to wood, more often in dark rusting

Chemical, medicinal: hospital-like, or as in the pharmacy, including "Rio-taste" because it occurs in certain Brazilian coffee, rather negative

Chocolaty: chocolatey, the scent of cocoa

Caramelly: soft, caramelized sugar

Malty, toast like: roasted like oatmeal, fresh bread

Earthy: earthy, moist soil,  negative

Floral: dandelions, Jasmine, nice acid

Fruity, citric: citrus, pleasant acid

Grassy green: immature fruit, fresh grass, leaves

Nutty: nutty, fresh walnut

Rancid, rotten: rancid fats, oils, foul, negative

Rubber like: like glue, hot rubber, typical of some robusta beans

Spicy: cinnamon, cloves, curry, allspice ...

Tobacco: how fresh pipe tobacco

Winy: fruity, high acid fine

Woody: freshly split wood, fine and positive



The taste
Acidity: Fine, nice acids are typical of Arabica. It must not  be confused with the unpleasant acid from wrong or poorly roasted coffee.
Bitterness: It is important due to a number of substances that can be amplified by rusting and preparation.
image of coffee.
Sweetness: The caramelization of sugar units

Salty:  Rare, rather undesirable (due to inaccurate cleaning of the machine)

Sour: vinegar, unpleasant, often in poorly prepared coffee


The body / The abundance
Good body: full, pleasant feeling in the mouth

Nearly no body: empty, aqueous in the mouth

Adstringency: after swallowing, astringent tones. It is often in Robusta.

Proper storage of coffee

 

Taste and aroma of coffee have natural enemies to fight with: light, oxygen and time . The less time is gone, the more aromatic is the taste of coffee. Light and oxygen can destroy more than 1,500 different components, the unique flavor of each type of coffee may disappear. To the coffee aroma, at least a chance must be given. There are some rules that should be considered:

Always buy whole beans and grind only the amount that is being required. The extra sleeve of a coffee bean is used as natural protection against light and oxygen and thus obtain the aroma.

The packaging open only when they will actually consume.

The bag is opened, remaining beans are possible, preferably, these must be stored in airtight containers, such as in a coffee can and not in the fridge . At low temperatures, you can fall to the flavor. In addition, coffee is a magnet, attracting odor smells from the environment to ail. Coffee, therefore, must never be stored with strong-smelling spices such as garlic. Garlic makes the taste of coffee pretty disgusting!

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