It does not count less than 800 aromatic compounds in coffee. Their proportion and determine the nature specificity of the coffee question. For example, to cite some components Major: aromas of vanilla, butter, caramel, hazelnuts, walnuts and, more surprisingly, fungus …

Coffee as wine draws its wealth from its soil. The soil, climate, altitude, the crop itself, give each its origin uniqueness.

But how to choose the cafes that suit you perfectly? Are you rather Mocha Ethiopia or bourbon Brazil?

A good way discover the coffee is to undertake as professionals organizing a meeting of tasting. It requires no special equipment and Just having some knowledge of vocabulary used to describe flavors and aromas that you find (part Glossary sensations coffee our guide).
2.Loans granted to enjoy your coffee?

To arrange an tasting session, it takes several varieties of coffee … and friends.

You will also need :

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1 cup Coffee Standard china per person and coffee tasted (glass or metal properties are not adequate for tasting)
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1 coffee filter Classic with a filter quality paper or better filter Permanent or 1 espresso machine (mild accentuation of acidity)
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3 scoops (21g) each variety Coffee for 4 cups (35cl of water) for Juicers filter or 1 scoop per cup (7g) for the espresso machine
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Water cool and preferably filtered
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1 tablespoon to coffee per person

Refer Part Tips preparation our guide for more Information details of preparation and time of infusions.
3.A low concentration

A thought of coffee tasted like a good wine.

When tasting, you should consider the aspect (equivalent to dress wine), aroma direct (the bouquet) and retro-nasal route, flavors, persistence (aftertaste) and finally try Overall all the sensations perceived. This is called Profile of flavor or taste profile that is the memory let the taste and smell.

1.

If you have opted for a preparing espresso, you can analyze the color and consistency of cream. This gives valuable information on how a was prepared Coffee and possible problems (controlling mill, pressure and temperature of the machine). A extraction must produce a perfect cream of color medium brown, slightly streaked. If the cream is light and thin, use a finer grind and let your machine up correctly temperature before starting extraction. If instead the cream is dark brown and lack uniformity (formation of a hole center) using a grinding slightly larger and check that your machine is not calcified (this increases the duration of extraction and heating overly milling).
2.

Let the coffee cool 1 to 2 minutes then break the surface of the liquid, stirring from top to bottom slowly with teaspoon. Smell then quickly steam rising from the cup and be to the lookout for smells. It is the aroma Direct (nose). Shake a little cup for still free volatile molecules. The aromas are they sweet? Sour? Floral? Spicy?
3.

Then fill your spoon Coffee study color and dress (transparency) of the liquid. She should be clear and homogeneous on the edges of the spoon (similar with caramel).
4.

It is now time to taste. You must do coffee roll mouth so that it reaches all parts of your language measure sweet, salty, especially acidity and bitterness. The balance between these two fundamental flavors is one of watchwords for judging the finesse of a raw especially the quality of its roasting.
5.

The coffee in the mouth, draw a little air and exhale through the nose. It is this analysis aroma by retro nasal (by pharynx), which provides the most up states. The volatile compounds back to the olfactory mucosa and are revealed when expiration. Do you feel the flavor chocolate? Caramel? Redskins?
6.

You must also try felt material (density and viscosity) of coffee that you give the final statement necessary for define the body. The latter is in some so the synthesis all the physical sensations of thought.
7.

Finally, the long finish must be evaluated. Taste intense Coffee should persist on the palate while remaining pleasant. This feature that is intimately linked to consistency of the body of coffee is particularly marked for the great wines grown at high altitude.

The main criteria of the tasting coffee

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Bitterness : desired to some extent, mainly present in Robusta. She recalls the flavor characteristic of the skin of grapefruit or chocolate black. It is often proportional to the duration and temperature of roasting … Windchill in the pharynx.
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Acidity She is characterized by a slight stinging sensation as that of a lemon and opposes a bitter taste and sour. It is a very important asset in balance mixture.
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Aromas : it all sensations analyzed by the nose (and pharynx) from Exhaust gases from the coffee infused (caramel, fruity, chocolatey, floral, …).
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Roundness : it reflects the balance General aromas.
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Body He is “thickness” of coffee in the mouth. This criterion takes into account the viscosity and strength of thought.
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Finale : It length in the mouth or persistence of flavor on the palate after swallowing the coffee.

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