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| The New Millennium is brewing! |
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| 作者：佚名 文章来源：不详 更新时间：2008-2-12 20:24:53 | 【字体：小 大】 |
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nt of, but distinct from aged coffees. The most common monsooned coffee is Indian monsooned Malabar.
Coffee Profiling
Much akin to discerning wines, the coffee industry has defined flavor variances with words that conotate each coffee锟絪 characteristics or personal flavor identity, allowing a coffee drinker to make a educated decisions on their roast preferences..
Acidity
Related both to the roast and to variety. Similarly used to the acidity in wine, and not to acid content, an alternate expression would be "bright" or "lively." Think of it more of a sensation than a taste, and is experienced on the tip of the tongue and/or the roof of the mouth. Longer roasting lowers perceived acidity. No-acidity coffees come across overly flat, lacking a pleasant palate-cleansing aspect, with a baked or 锟絙ready锟?quality.
Stronger acidity can often have wine-like aspects, especially in many Kenyan coffees, which, in fact seem citrusy to the taste. The more extreme the acidity, the more it will feel astringent.
You can measure by such terms from lowest to highest as 锟絪oft-mellow锟? 锟絪ubtle hint of tanginess锟? 锟絧leasantly tangy锟? bold-pique锟? 锟絘ssertive-sharp锟? Examples of high acidity coffees include Kenya AA (with heavy body), Puerto Rico 锟結auco Selecto Estate锟?(with smooth light body), and Ethiopia Longberry (with bold heavy body),. More subtle, low acidity coffees include Indian Malabar 锟組onsooned Voyager锟?(with smooth light body), Jamaican Blue Mountain (with smooth light body), Kona 锟絍olcanic Estate锟?(with bold heavy body), and Sumatra Mandheling (with bold heavy body).
African originated coffees would give you the sharpest taste, with a pronounced, astringently clean, assertive, robust, strong flavor, while on the other side of the acid spectrum lies the coffees of India: spicy, earthy, unusual, distinct and complex.
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