咖啡聞比喝還香 Why coffee smells better than it tastes?
咖啡豆烘焙後產生大量的芳香物質,絕大多數具揮 發性,其愉悦的咖啡香氣只能靠嗅覺辨識;少部 分具水溶性,透過品嚐感受。
After roasting, a large number of coffee beans’ aromatic substances are produced, most of them are volatile, and their pleasant coffee aromas can only be identified by smell; a small part is water-soluble and can be felt through tasting.
因為揮發性的芳香物質多於品嘗的風味物質,因 此咖啡聞比喝起來香。 香氣 + 口感,整體加成造就了這杯咖啡愉悦的感 受。
Coffee smells better than it tastes because there are more volatile aromatic substances than tasted flavor substances. Aroma + taste, the overall makes this cup of coffee a pleasant feeling.
Make good use of the sense of smell (various flavors) and taste (acidity, sweetness, bitterness) to enter the world of coffee with all kinds of flavors.
✔ 堅持新鮮烘焙 ✔ 堅持篩豆 再烘焙 ✔ 堅持使用莊園咖啡
➤ CQI Q Grader咖啡品質鑑定師，親自杯測品鑑，為您把關每一杯咖啡
➤ 單一莊園咖啡 具風味、層次佳
✔ Stick to fresh roasting ✔ Stick to sieving and roasting ✔ Stick to estate coffee
➤ Professional roasting brings out the diverse and rich personality of coffee
➤ CQI Q Grader coffee quality appraisers, personally cupping and evaluate, check every cup of coffee for you
➤ Single-origin coffee with good flavor and structures