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sathi akter
Aug 02, 2022
In Sports Forum
Observed a very strange phenomenon for more than ten years: Coffee professionals believe that when people taste coffee, they need to learn to recognize the taste. This phenomenon is not only found in the coffee circle, but also in other delicate drinks. But the author is most familiar with the coffee circle, so they all use coffee as an illustration. The most mainstream flavor identification system in the coffee industry is based on the flavor wheel developed by SCA (Specialty Coffee Association). After tasting various flavors by people in the coffee industry, the bulk sms service most popular flavor names are named benchmark. Then let everyone who learns the system memorize the names corresponding to the various flavors. When testing the flavor, the method used is called "cup test". The flavor is tested with standardized cups, water volume, water temperature, soaking method, powdering method, and spoon for tasting. Of course, there are also many people who do not use cupping, but still describe the taste in the way of the flavor wheel . At the same time, some judges of the coffee competition felt that it was not rigid to use words other than the flavor wheel. Finally, I don't quite understand this point. What does cupping mean when it's developed to this point? Is it a defined language? Or an undefined language? If it is a non-defined language, what does cupping do? When these professionals promote coffee, they often say to those who are in contact with them for the first time: "You can pay more attention to the taste of each food, memorize them, and then you can find those flavors in coffee, and you can feel the beautiful and rich flavor of coffee. ” Does this logic mean that to feel good coffee, we must be able to feel the so-called floral, fruity, stone fruit, and cocoa flavors? In the more than ten years of working in coffee, I can indeed meet many customers who are very interested in coffee, and feel satisfied because they taste coffee in the way of SCA. But there are a larger number of other guests
The author has been working in the coffee industry in Taiwan for a long time and has  content media
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sathi akter

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