順口的咖啡等於好喝的咖啡嗎？ Is Smooth Coffee Equivalent to Delicious Coffee?
When tasting a cup of coffee, you often hear people describe it as "smooth." What does it take for a coffee to be considered smooth? Smoothness is a comprehensive experience after tasting, incorporating all aspects of this cup of coffee, including flavor, aftertaste, acidity, sweetness, and richness, all harmoniously presented. If the coffee has a strong aroma but a poor taste, it cannot be considered a smooth cup; if the coffee is bland but goes down smoothly, it might as well be drinking water.
The opposite of "smooth" in the tasting experience is "harsh." When coffee is over-extracted, it may produce a "bitter" sensation accompanied by a "astringent" feeling, creating a harsh experience. The balance of strength is crucial for smoothness; there shouldn't be any astringency in the coffee to make it smooth. According to the Coffee Golden Cup Theory, the concentration should be just right, between 1.15% and 1.35%, coupled with an extraction rate of 18% to 22%, to produce a delicious golden cup of coffee. Concentration lower than 1.15% will be bland, and higher than 1.35% will be overly strong and harsh; extraction rates lower than 18% will be flat and sour, and higher than 22% will be bitter. Mastering the concentration and extraction rate easily results in a smooth cup of excellent coffee.
Smooth coffee, like good tea, requires a balanced concentration, preserving the original flavor of the beans without an unpleasant bitter taste for a smooth drinking experience. Similar to sipping a mouthful of tea soup, savoring the tea aroma spreading in the mouth triggers the taste buds to experience its various flavors and textures—acidic, sweet, bitter, and astringent. Good tea allows you to taste the fragrant aroma, sweet aftertaste, without any tight or dry sensation in the mouth, making the entire experience smooth and full of tea fragrance.
Smooth specialty coffee also needs to have rich coffee flavors. The most representative beans are Geisha coffee, known for its unique floral aroma. Generally, Geisha coffee is lightly roasted, emphasizing noticeable acidity. It needs to have sweetness as support and balance. Geisha coffee grown at high altitudes has high sweetness. Even with light roasting, the aroma is intense, creating a well-balanced sweetness. Therefore, under the premise of smoothness, you can enjoy various floral aromas, making Geisha coffee enchanting. Geisha coffee contains rich soluble compounds, giving the coffee a good weight in the mouth, full-bodied and rich, even in light roasting, displaying excellent body. It is an outstandingly smooth and delicately elegant coffee.
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