fragrance
Black coffee emphasizes the aroma of coffee itself. Aroma is the life of coffee quality, which can best express the making process and baking technology of coffee. The climate, altitude, variety, refining treatment, harvesting, storage and baking technology of the consuming country are all conditions that determine the aroma of coffee beans.
bitter taste
The bitterness of black coffee is the basic taste of black coffee, which is different in strength and texture. Raw beans only contain a very small amount of bitter ingredients, and then the most symbolic bitter taste of coffee is produced by carbonization caused by sugar, partial starch, fibrous caramelization and baking.
sour flavour
Black coffee also has a sour taste. Proper heating will produce moderate acidity, which will make coffee taste better and make people feel deeper.
sweet taste
The sweetness of black coffee is closely related to the bitterness, so refreshing and superior black coffee tastes sweet.
Coffee will produce different flavors at different brewing stages. At the beginning of brewing, the aroma of coffee is like raw coffee beans, and the taste is extremely astringent, and the subsequent aroma will gradually turn mellow. After coffee is cooked, you should smell its fragrance before tasting it, and then observe its color; Only coffee with clear colors can bring a refreshing and round taste to the mouth. After that, sip coffee. Don't rush to drink coffee at this time. Put it in your mouth for a while, let the coffee mix slightly with saliva and air, and feel the feeling of coffee in different parts of your mouth at the same time, then gently let the coffee enter your stomach.