As coffee gradually became recognized, stores promoted high-quality products in response to the situation. We also began to trace the origin, and we regarded coffee as culture.
The rise of boutique Pour over(V60) coffee undoubtedly meets the needs of the market and the needs of store discovery. The bar counters in stores have also begun to reduce their "value" and are no longer the one-foot-high design of the early bar counters. The bar design adds seats, allowing customers to more intuitively experience the fun of the production process. The barista is also lively, enthusiastic and cheerful in communicating with people. Come and smell the dry fragrance, which highlights the fragrance of jasmine, rose and lemon. Guide customers to drink, what will you feel when they drink it, and what is in this coffee. The customer will be very surprised to tell you what he felt like after drinking it. It's so interesting to come and go. Not only will your loyal fans support you, but they will also lead their friends to learn together.
We often think that tasting food relies on the perception of taste. In fact, some aromas arrive from the mouth to the nose after being put into the mouth, and some are tastes perceived by touch. Research has also confirmed that every sense: including vision, hearing, touch, smell and taste, will affect the taste.
Memory is the continuation of psychology in time. In the process of tasting, whether it is perception, identification, determination, or comparison and judgment, memory is inseparable.
Although we are not cuppers and do not need such professional training, try to smell it with your nose before taking the first sip of coffee!
Because when tasting food, the sense of smell is as important as the sense of taste. Just like when you have a cold, your nose is blocked and the food tastes boring.
Smell is a volatile substance, invisible, intangible, and invisible. You can only get close to it and feel it. The memory of the smell of the surrounding environment is an exercise that needs to be accumulated in daily life. Usually, we should consciously remember the smell of the surrounding living environment: asphalt roads, gardens, woods, kitchen spice jars, vegetable markets, etc. The purpose of this exercise is to broadly categorize aromas—floral, fruity, nutty, balsamic, burnt, etc. Finally, you can understand the common characteristics of each odor type.
The aroma of freshly brewed coffee is the first thing you feel when you taste it. When you smell the aroma through your nose, you can feel the ever-changing flavor of coffee. You can often smell various aromas in a cup of coffee: floral, fruity acid, earthy herbal aroma, caramel, etc. This is the charm of coffee.
The stimulation of the sense of smell will lead to the related sense of taste. For example, if you smell berries and caramel, then there must be flavor in the cup. It will be clear what it smells like. Why is the outstanding cupping flavor missing? Why is the aroma so weak? The taste in the cup is also unsatisfactory. The charming floral and fruity aroma no longer exists. At this time, you will activate the memory bank, and what should be in it. What should be in it, and what kind of baking expression you want to make, all rely on your olfactory memory.
Everyone knows that during roasting (Menard reaction), coffee molecules begin to degrade, polymerize, and volatilize. The aroma contains a lot of flavor, so we always take samples and rely on our senses, vision, and smell to adjust the roasting.
Sometimes you notice a very familiar taste but can't describe it. Does it bother you? If you open up the olfactory memory and combine it at this time, wouldn't it be a lot easier?
For example, if you smell durian, if you have eaten it, your sense of taste will be activated. Because the sense of smell has already driven the memory of taste! The sense of taste can also be driven by the sense of taste. It all depends on your memory and the message represented in the cup. Because smell and taste are interactive.
Taste training or memory improves our ability to distinguish.
Keep drinking and remembering. This requires an accumulation process. The so-called accumulation process is a hard training process, spending a lot of money and spending a lot of time, and quantitative changes bring about qualitative changes.
Taste is one of the most important senses for us to taste food. From putting it in the mouth to pushing it into the throat, this short 10 centimeter journey dominates the important path to feel the taste of food.
The sensation of taste depends most on the tongue. The four basic tastes include bitter, salty, sour, and sweet. Different areas of the tongue have different sensitivity to taste. Each taste is experienced through the taste buds distributed throughout the tongue.
The taste buds on the tongue can quickly connect all passing foods to the brain, record and save all tastes, and even remember the taste of a certain food when you think of it, which is the reason for "looking at the plum blossoms to quench your thirst".
So when drinking coffee, don’t rush to swallow it. Leave the coffee in the front part of your mouth first, and let the detector on your tongue analyze the different tastes: sour, sweet, bitter? What is acid? Is it sour first and then sweet or bitter then sweet?
Then let the smell of coffee fill your nose and mouth. After swallowing, you can feel the stamina of the coffee liquid flowing through your throat and the aroma that remains in your mouth. As you swallow the saliva, you will also feel the aftertaste pouring out of your throat.
We often use some adjectives to describe food: crispy, soft, sticky, elastic, silky. In addition to sour, sweet, bitter, and spicy, we also care about the feeling of the tongue, lips, and teeth. This is the taste of food. At the same time, our tongues can also sense the temperature of food. The experience of taste and temperature all comes from the sense of touch, including astringency, numbness, and spicy feelings. It is also a kind of touch!
When drinking coffee, we will feel the "consistency" of the coffee after entering the mouth, including a light and watery taste, or a thick taste. Some coffees feel "thick", while others feel silky smooth.
Different brewing methods will also affect the consistency of coffee. For example, when brewing coffee by hand, the filter paper will filter out the coffee's oil, making it taste lighter and lighter. When tasting Italian coffee, you will feel thicker oil.
For daily taste and smell training, you can eat more fruits and smell the aroma of fruits. If you want to train your taste more deeply, use a scent bottle and freshly ground coffee powder to compare dry aroma, wet aroma and flavor. If you smell the scent bottle too much, you will feel dizzy. You can smell the cap first, then smell the oil, and swing it left and right to let the nasal cavity fully feel the smell. Comparative smells will deepen the ability to distinguish. However, no matter what kind of scent bottle, frequent practice will definitely improve the ability to distinguish the smell.
There are currently two major scent bottles on the market, one is the 36-flavor Le Nez du Cafe (Chinese literally translated as coffee nose) made by French EditionJean Lenoir, and the other is the 100-flavor Coffee Flavor Map produced this year by South Korea's Scentone.
First attach the Le nez du cafe coffee nose
36 flavor coffee scent bottles:
One,Enzymatic(enzyme group)
(Fruits): Lemon, Apple, Apricot
(Vegetables): Potato, Cucumber, GardenPeas
(Nectar): Coffee Blossom, TeaRose, Honeyed
Two,Sugar Browning(Caramel group)
(Four nuts): Roasted Almonds, Roasted Peanuts, Roaster Hazelnuts, Walnuts
(Three desserts): Caramel, BlackChocolate, Vanilla
(Two meals): Toast, fresh butter
Three,Dry Distillation(Retorting group)
(Condiments): Pepper, Coriander Seed, Clove-like
(Beverage ingredients): Black Currant-like, Maple Syrup, Malt
(Herbal processing): Roasted Coffee, Pipe Tobacco, Cedar
Four,Aromatic Taint(Defect Group)
(Wet smell): Eathy, Straw, Medicinal
(Dry stimulation): Rubber, Leather, Smoke
(Happy fragrance): Coffee Pulp, Basmatic Rice, Roast Beef Cooked Beaf
100 Flavor Coffee Flavor Map
Coffee Aroma Kit T100, also known as Coffee Flavor Map, was unveiled to everyone for the first time at the 2016 SCAA exhibition.
1, guava guava 2, mangosteen mangosteen 3, mango mango 4, banana banana 5, coconut coconut 6, passion fruit passionfruit 7, watermelon watermelon 8, papaya papaya 9, tropical fruits tropical fruit
10, pineapple pineapple 11, cantaloupe melon 12, pomegranate pomegranate 13, lychee lychee 14, aloe vera aloe 15, strawberry strawberry 16, blueberry blueberry 17, raspberry raspberry 18, cranberry cranberry 19, blackberry blackberry
20, acerola acerola 21, acai berry acai berry 22, blackcurrant blackcurrant 23, white grapeswhite grape 24, Muscadine muscat 25, grapes grape 26, lemon lemon 27, orange orange 28, lime lime 29, grapefruit citron(yuja)
30, grapefruit grapefruit 31, pear cheinesepear 32, Apple apple 33, wood pear(quince) Chinese quince 34, cherry cherry 35, black cherry dark cherry 36, peach peach 37, plums plum 38, apricot apricot 39, red dates jujube
40, hazelnut hazelnut 41, walnut walnut 42, pine nuts pine nut 43, almond almond 44, peanuts peanut 45, pistachio pistachio nut 46, sesame sesame 47, red beans red bean 48, malt malt 49, crispy rice scorched rice
50, roasted coffee beans roasted coffee bean 51, caramel caramel 52, brown sugar brown sugar 53, honey honey 54, maple syrup maple syrup 55, cream chocolate milk chocolate 56, dark chocolate dark chocolate 57, Mocha mocha 58, cream cream 59, butter butter 60, yogurt yogurt
61, cheddar cheese cheddar cheese 62, pine trees pine 63, hawthorn crataegus 64, basil basil 65, thyme thyme 66, earl gray tea carl grey 67, rose rose 68, jasmine jasmine 69, Sophora japonica acacia
70, elderflower elderflower 71, lavender lavender 72, bergamot bergamor 73, chrysanthemum chrysanthemum 74, hibiscus hibiscus 75, eucalyptus eucalyptus 76, cinnamon cinnamon 77, vanilla vanilla 78, nutmeg nutmeg 79, clove clove
80, cardamom cardamom 81, star anise star anise 82, cumin cumin 83, black pepper black pepper 84, garlic garlic 85, ginger ginger 86, soy sauce soy sauce 87, mustard mustard 88, mayonnaise mayonnaise 89, pumpkin pumpkin
90, tomatoes tomato 91, cucumber cucumber 92, mushrooms mushroom 93, taro taro 94, Ge kudzu 95, ginseng ginseng 96, colored pepper paprika 97, musk musk 98, amber amber 99, smoke smoke 100, roast beef savory beef
You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
