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.
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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