Flavor: The overall impression of aroma, acidity, and body.

Acidity: The strong acidity of all coffees grown in the highlands. The sourness here is different from bitterness and sourness, and it has nothing to do with the pH value, but it refers to a fresh and lively quality that promotes the function of coffee to stimulate the mind and cleanse the sense of taste.

The acidity of coffee is not acidic or sour in the pH, nor is it an uncomfortable acid that enters the stomach. When brewing coffee, the expression of acidity is very important, and under good conditions and skills, it can develop a special taste with refreshing acidity, which is a necessary condition for high-end coffee.

The sourness of coffee is a term that describes a lively, bright flavor expression, a term somewhat similar to the way wine is used in wine tastings. If the beans lack acidity, they lose their vitality and taste hollow and dull without depth. There are many different characteristics of acidity, such as coffee beans from Yemen and Kenya, which have an eye-catching fruity aroma and a wine-like texture.

Body [body]: The taste left on the tongue after drinking coffee. The range of body can be classified as light to watery to light, medium, high, faty, and even as thick as syrup.

Aroma: The smell and aroma of coffee after it is blended. Words used to describe smell include caramel, charcoal-roasted, chocolate, fruity, grassy, malty, and so on.

Bitter: Bitter is a basic sense of taste, and the sensory zone is distributed at the base of the tongue. The bitterness of a dark roast is deliberately created, but the common cause of bitterness is too much ground coffee and too little water.

Bland: Coffee grown in the lowlands is usually quite light and tasteless. Coffee with not enough ground coffee and too much water will also cause the same lightening effect.

Briny: After brewing, if the coffee is overheated, it will produce a salty taste.

Earthy: Usually used to describe spicy and earthy Indonesian coffee, it does not mean that the beans have an earthy taste.

Exotic: Describes coffee as having a unique aroma and special aroma, such as flowers, fruits, and spices. Coffee from East Africa and Indonesia,

It usually has this property.

Mellow: Used to describe coffee with good balance of medium acidity.

mild: Used to describe a certain coffee with a harmonious, delicate flavor, it is used to refer to all highland coffees except Brazil.

Soft: Describes a low-acidity coffee like Indonesian coffee, which is also described as mellow or sweet.

Sour: A sense of taste with a sensory area mainly located on the back of the tongue, which is characteristic of light roasted coffee.

Spicy: Refers to a flavor or smell that is reminiscent of a particular spice.

Strong: Technically, it describes the number of tastes and disadvantages, or the relative ratio of coffee to water in a particular conditioned product. It's popular

In terms of usage, it describes the intense flavor of a dark roast coffee.

Sweet: Fruity in nature, it is also related to the taste of wine.

Wild: Describes coffee as having extreme taste characteristics.

Winy: Fruity acidity and smooth body create a contrasting special flavor. Kenyan coffee is a prime example of a wine with flavors.

Another: Coffee beans can only be turned into coffee beans for grinding and quoting after roasting, and are generally divided into light, medium, dark, and extra-dark roasts.

The result of fermentation, it can be seen that fermentation plays a very important role in the winemaking process. Fermentation is a chemical process that works through yeast. As a result of this chemical reaction, the sugars contained in the grapes are gradually converted into alcohol and carbon dioxide. As a result, during the fermentation process, there is less and less sugar and more alcohol. Through a slow fermentation process, wines with aromatic and delicate flavors are produced.

While this has been done, the winemaker's job is still not done. About 3 weeks after fermentation, the first sedimentation and barrel change must be carried out. The second precipitation takes 4 to 6 weeks. The wine has been aged in barrels for 3 to 9 months or even longer before it is ready to be bottled. The wine bottle is sealed with a cork, so that the wine can wait quietly in a sealed space for the romantic moment to begin.

What should I drink tonight? Here's a way to decide: try to conceive of a good night as a play, what kind of night would it be? With the characters, scenes, lighting, props, soundtrack, plot and food on the table organized, you know what bottle of wine to put on this stage.

a Tranquil atmosphere

The indoor light should not be too strong, no noisy noise, including strong music, sound, fresh air, and the walls should be light-colored to form a relaxed atmosphere. At the same time, the tasting should be carried out in a state of empty stomach, sensitive senses, good spirit and mood.

b Tablecloth selection

Red wines will have different hues depending on the region and age of the wine, which can be violet, ruby red, etc. In order to make their beautiful and pure colors show, the choice of tablecloth is not random, dark tablecloth will affect the perception of the color of the wine, so white and pink tablecloth is appropriate.

c Ideal temperature

Every red wine has its ideal drinking temperature, with red wine serving at a temperature of 18°C to 24°C. Red wine must be drunk at the temperature at which its value can be best reflected, because the temperature of drinking red wine has a great impact on the aroma and taste of the wine, and too low a temperature will suppress the aroma and increase the acidity and astringency; If the temperature is too high, the wine will lose its freshness and risk the formation of inappropriate aroma compounds.

The most convenient way to lower the temperature of a room-temperature red wine before drinking it is to put the bottle in an ice bucket that is half ice and half water, and after 15 to 20 minutes, the temperature will drop from more than 20 degrees to about 10 degrees. If you want the temperature to drop faster, sprinkle a large handful of coarse salt in the ice water to bring out the best in the red wine.

d Wine tasting utensils

The wine glass is an important tool for catering, and it has a decisive impact on the sense of the table, especially on the taste of drinking, so the wine glass for drinking red wine is quite particular.

In terms of material, the glass used for drinking red wine must be light and transparent enough to allow the true color of the wine to be revealed. Savvy drinkers play with the elegance of the wine glass, and appreciate the color of the wine through the swirling of red wine in the glass, and the quality of the wine is also an important way. Therefore, the correct way to pour the wine glass is to pour about 1/3 of the red wine into the glass, which can achieve the decanting function on the one hand

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