Thursday, January 13, 2011

Several Techniques to Try a Coffee

Coffeenesse, will provide coffee try techniques as for what is needed is as follows:
* Fresh Water:
Quality of water used, in connection with the content of mineral salts and chlorine-will greatly influence when tasting coffee. For best results, use distilled water when making a cup of coffee.

If using tap water, allow water to flow wasted a few moments before filling the kettle, especially in the morning. This would avoid the use of water that has been in the pipes overnight. Boil the water, but not for too long, because this will eliminate the oxygen and makes it feels to be not fresh.

* Scales:
Weigh the appropriate amount of coffee (use coffee as recommended on the packaging).
Some of the bowl or mug of coffee:
To serve coffee.

* Spoon cupping:
Use a deep-bowled spoon, both to breathe and cool the sample.

* Paper:
To record the coffee flavor.

* Ground coffee:
Choose a variety of your favorite coffee.

What to Do

First consider the coffee ... or in other words, describe the appearance and color intensity from light to dark powder before pouring hot water onto it. When pouring water over coffee, see how coffee is dissolved. Look, naturally.

Then use your nose to smell the aroma of coffee. Aroma is the early indication of the taste of coffee will taste. Use a spoon to gently lift from the surface of the mug of coffee, let the smell go free. Shake off the spoon to the front and back, and suction aroma deeply. Baui each coffee sample and record your imagery.

And finally, feel the coffee: sip coffee from the spoon with one pull of the deep. Let the coffee covers all your mouth, let the nerves of taste on your tongue experience and identify each with a specific sense and record. Let the coffee in the mouth without swallowing and change its position. What is felt? There are several components to describe the coffee:

* Intensity (many flavors) ... is the total intensity of all flavor that is in the cup. Assessment ranges from very strong (ie the intensity of very strong coffee flavor) until very light.

* Strength (force sense) ... Assessment ranges from a very strong sense (ie very strong coffee flavor) until very light.

* Mouthfeel (fullness) ... What about the coffee feels in your mouth?

* Acidity (acidity) ... is the acidity. This is something that is clearly felt and pleasant sour taste, sour taste is different. He is perceived as a 'tingling feeling' that stimulates both the sides of the tongue.

* Bitterness (bitter taste) ... Bitterness is a natural thing from the taste of coffee, in part because due to caffeine content. Therefore, good quality coffee will usually have a bitter elements, but they need to be there, and harmony with other aspects of taste. Taste bitter taste stimuli refers to the perceived primarily on the back of the tongue.

* Body (thickness) ... describe the consistency that feels, the weight felt in the mouth ranges from thin - light to heavy - heavy.

* Aftertaste (flavors follow) ... Does coffee have a pleasant sense of follow-up?


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