What is Coffee Aroma? You Will Be Master After Read This

What is Coffee Aroma? There are many types and tips to make coffee aroma. Read to know!

Coffee Aroma Types

Robusta coffee

Robusta coffee flavor is impressive with a mild aroma, bitter taste, no sour taste, brown water and sufficient caffeine content.Their taste is described as very similar to oatmeal. When smelling unroasted Robusta coffee, it will smell like fresh peanuts, when roasted pure wood will have a faint aroma, the taste of Robusta coffee ranges from neutral to very harsh.

Coffee Culi

It has a stronger flavor, bitter bitterness, strong aroma, acrid taste, long bitter aftertaste and not sour.Culi coffee has little black water, high caffeine content, is full of coffee beans, especially in a fruit with only one bean.

Arabica coffee

The taste of Arabica coffee has a bitter taste as diverse from mildly aromatic to bitter with a passionate aroma, light brown color, and slightly acidic taste but very attractive to the taste of coffee connoisseurs and ladies. get high.Arabica coffee consists of two main lines: Moka coffee with a passionate aroma and light taste, and Catimor coffee with a strong aroma and slightly sour taste.

Cherry Coffee

Cherry coffee flavor is very suitable for women's preferences, with shiny coffee beans and a very beautiful yellow color. When mixed, there is a sour taste of cherry, creating a faint aroma, blending into a feeling of rustic, noble, and luxurious, very refreshing when drinking.

Robusta – Arabica Coffee

Is a coffee line that is a combination of Robusta and Arabica that has been selected and mixed in a certain ratio. This type has a dense brown water color, the flavor blends between the strong bitterness of Robusta with a little sourness and light sweetness of Arabica, especially the passionate aroma that creates a feeling of relaxation and comfort every time. enjoy.

Robusta – Cherry Coffee

Combined products with distinct nuances are not inferior to Robusta-Arabica. With a bold watercolor, this coffee is the intersection between the strong bitter taste of Robusta and the seductive sour taste of Cherry, creating a feeling of ecstasy and passion like new lovers.

Robusta – Culi Coffee

The blend of Robusta - Culi creates a stronger flavor than ever. Not only bold in color, but the intense bitterness also increases significantly, which is suitable for coffee connoisseurs who like strong sensations.Characteristics: bitter taste, light aroma, relatively high caffeine content, brown water.Okay, now you've known the flavor but do you know where coffee originates?

The art of tasting SCAA standard coffee

The art of coffee tasting, English called Sensory Coffee is one of the advanced skills that every barista wants to receive an SCA certificate from the Specialty Coffee Association of the United States. Some criteria for evaluating standard coffee samples are as follows:

Fragrance/Aroma: Fragrance is the aroma of powdered coffee after grinding, while it is dry and Aroma is the aroma of coffee when there is water.
Flavor: expressing the main characteristics of the coffee bean, the flavor can be created from the first Aroma, Acidity to the last Aftertaste.
Aftertaste: the length of flavor coming from the back of the throat and remaining after the coffee is swallowed. If the aftertaste is short and unpleasant, the sample score is low.
Acidity: the acidity of coffee beans. The Acidity level is the final score in the assessment. Coffee is expected to have a high Acidity Index. The sourness contributes to the vibrancy, sweetness, and character of the coffee beans.
The body is the coffee taste in the mouth, divided into two levels: heavy body and lighter body. Thickness can get a high score, lower density gives a pleasant feeling, the relative amount of caffeine. You usually feel the body between your tongue and the roof of your mouth.
Balance is the necessary balance between factors such as Flavor, Aftertaste, Acidity, and Body from the sample.
Sweetness (sweetness): you cannot directly feel the sweetness of coffee when tasting it like sweet drinks. This property will be appreciated when the coffee reaches the palate and leaves a sweet aftertaste for a while after tasting the coffee.
Clean cup: is the transparency of the taste of the cupping. Strange taste that is not derived from coffee, will not meet standards such as: smelly, musty... This factor is often affected by temperature and water source used.
Uniformity: the uniformity of taste of coffee cups in the same sample tasted.
Overall: the total score reflects the integrated assessment of the system of samples tested. A sample that is highly satisfied but does not meet the taste standards will receive a low score. Standard coffee will reflect the typical flavor of coffee beans.
Defects: is the defect of coffee, this error depends on the taste/taste of the cupping sample. The error score will be multiplied and subtracted from the total score in the vertical/horizontal direction on the scoring template. Faults must be classified as “taint” or “fault”. Taint is a strange taste, Faul is a too strong taste, not good.

Tastes when tasting coffee

Sour taste: created from coffee extract, caused by inorganic and organic acids.
Bitter taste: due to metabolism during coffee roasting.
Burnt bitter taste: due to the burnt roasting process, or too strong coffee compression, the coffee extract burns.
Acrid taste is the taste of the tongue that causes astringent because the coffee is not harvested in the right season.
Metallic taste: cold like metallic smell.
Mild taste: pure taste, no strange smell, full aroma.
Light taste: due to the extraction process of coffee compressing too loose, or below the allowable level, making the coffee taste too much water.
Strong taste: the body of the rich coffee extract.
Salty taste: the acrid taste in coffee juice is like salt
The scent felt when smelling coffee
Earthy smell: often smells like warm earth.
The smell of pods: the characteristic pungent smell of ripe coffee beans, due to not being processed in time, is fermented and contaminated inside.
Musty smell: the smell of molds.
Odor, bad smell: due to long roasting coffee, fat oxidized or contaminated during processing or storage.
Vinegar smell: sour smell similar to the taste of vinegar.

From the above criteria on the art of coffee tasting along with the standard flavors of coffee, you can draw lessons when roasting and preparing coffee. You need to pay attention to standards such as temperature, light, water source, coffee quality, and hygiene...Many people put butter in their coffee, how does it affect coffee flavor?

How to keep the delicious coffee flavor for a long time?

You need to use a thermos to keep the delicious coffee hot for several hours. The best thermos is made from a stainless steel shell, with vacuum insulation for effective heat retention.
Before pouring the coffee into the thermos, a small tip for you is to pour in some boiled water and keep it for 10 minutes. After that, pour the water and pour the coffee into the pot, which will help the coffee taste to be difficult to change.After buying coffee, you should store it in a glass or plastic jar. Seal the jar tightly and store in a cool, dry place, away from direct sunlight or moisture.
You should not leave the coffee in the bag or in the air for too long, it will remove the coffee smell. Avoid storing coffee in the refrigerator, which can easily catch odors from foods and lose its unique flavor.
This article will definitely be useful for those who love to learn about the taste of coffee. Hope you have found the right coffee for you through the article, as well as know how to preserve coffee to use it for as long as possible.