Page 22 - #57 English

coffee knowledge

COFFEE AND SENSE OF SMELL

When we open a bag of sealed coffee,
roasted coffee aroma will first hit our noses
and let us have a first impression of coffee’s
flavor, whether it is fruity aroma from light
roast, nutty aroma from medium roast and
even smoky aroma from dark roast.
1

DRY AROMA

Smell the fragrance from roasted coffee
2 is organics spilled together with carbon diox-
powder after grinding. Dry Aroma in essence

ide. Normally, the fruitiness is the first aroma
caught by tasters.

CUP AROMA

Pour the hot water into powder, smell the
cup aroma given out from vapor. The main aro-
mas are fruity, greens/vegetable and nutty. 3 3

4 NOSE－DERIVED

This smelling sensation happens during
AFTER TASTE tasting coffee: liquid molecules in coffee be-
come aromas while being sipped with effort
This step comes after swallowing, as there (as it usually happens during tasting). The
is still some flavor and fragrance on the palate. aroma enters into the nose as nose and mouth
Aftertastes appear from aromatic volatiles of are united, and captured by the olfactory cells.
macromolecule, which are mainly the product of Nose-derived fragrances are majorly formed
coffee ground in dry distillation, they are similar because of caramelization during roasting.
to pine / charcoal or wood fragrance and may
also have the bitter taste of chocolate.

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