Daily English in a coffee shop?

Basic terms for tasting coffee Flavor, acidity, and body are the three basic terms for tasting coffee. Flavor is the overall impression of aroma, acidity, and body, and can be used to describe the overall feeling of this coffee. For example: "This coffee has quite a flavor"; or describe a similar experience you have had in your mind: "This coffee has a flavor reminiscent of chocolate." Acidity (acidity) is the sour, pungent and strong characteristic of all coffee grown on the plateau. The sourness referred to here is different from bitterness or sour, and it has nothing to do with the pH value. It is a fresh and lively quality that enables coffee to perform functions such as boosting the mind and clearing the taste. Body (mellowness) is the taste of coffee left on the tongue after drinking the prepared coffee. The changes in body content can be divided into light and watery to light, medium, high, fat, and even some Indonesian coffees are as thick as syrup. Other reference adjectives Bland (light) Coffee grown in the lowlands is usually quite bland and tasteless. Coffee with not enough ground coffee and too much water will have the same bland effect. Aroma (smell) refers to the smell and aroma exuded by coffee after the preparation is completed. Aroma is usually specific and comprehensive. Words used to describe the smell (Aroma) include: caramel, roasted, chocolate, fruity, grassy, ??malty, rich, rich, spicy, etc. Bouquet is a less commonly used word, specifically referring to the taste of ground coffee. Soft (soft) describes coffee with low acidity like Indonesian coffee; it can also be described as mellow or sweet. Spicy refers to a flavor or smell that is reminiscent of a specific spice. Some highland coffees produced in Indonesia (especially aged coffees) have a sweet aroma like cardamom; while Starbucks' Guatemala Antigua coffee has a spicy flavor like pepper. Wild describes coffee with extreme taste characteristics. If you can't accept it, you may call it weird, but it may also be a feature that attracts you, depending on your preferences. Sweet (sweet) is a commonly used adjective to describe coffee that is flawless, non-sour and mouth-watering. Strong (strong) technically speaking, describes the amount of various taste advantages and disadvantages, or refers to the relative proportion of coffee and water in a specific prepared product. In popular usage, strong describes the intense flavor of dark roast coffee. Additionally, it misleads people into thinking that canned light coffee is high in caffeine because it contains more low-caffeine coffee. Tangy (spicy) is similar to fermented sourness, almost fruity in nature, and is also related to the taste of wine. Coffee grown in the highlands of Costa Rica often has a spicy flavor. Winy (winy) describes a charming flavor reminiscent of wine. Fruity acidity and smooth body create a contrasting flavor. Kenyan coffee is the best example of wine flavor. Sour (sour) A taste sensation with the sensory area mainly located on the back of the tongue, which is characteristic of light-colored roasted coffee. Briny (salty) If the coffee is overheated after brewing, it will produce a salty taste. Some coffee shops have this kind of coffee. Bitter Bitter is a basic taste, and the feeling is located at the base of the tongue. The bitterness of dark roasting is deliberately created, but the most common cause of bitterness is too much coffee powder and too little water. Bitterness is not the same word as sour. Exotic (uniqueness) describes coffee as having a unique aroma and special flavor, such as sweet qualities like flowers, fruits, and spices. Coffee produced in East Africa and Indonesia usually has this characteristic. Mild (mild) indicates that a certain coffee has a harmonious and delicate flavor. Latin American premium coffee grown on the highlands is often described as having a mild texture. In addition, it is also a term used in the coffee industry to refer to all highland coffees except those produced in Brazil. Earthy (earthy aroma) is often used to describe Indonesian coffee that is spicy and earthy.

But the muddy flavor referred to here does not refer to the smell of coffee beans stained with soil. Some commercial coffees, which are cheap coffee blends, may have a muddy flavor that is apparently caused by the rough processing techniques of drying the beans on the ground. Mellow is an adjective used for coffee with low to medium acidity and good balance. The tasting term complexity (Complexity) refers to the different levels of characteristics that coexist in the same cup of coffee. High complexity means that there are more types of sensory stimulation that can be felt; it should be noted that these feelings include aftertaste and are not necessarily limited to drinking. The current feeling of the moment. Texture, Mouthfeel (Body, Mouthfeel) refers to the thick and sticky feel of coffee in the mouth, which is approximately proportional to the amount of colloidal suspension in coffee. Since the texture can be felt throughout the mouth, we use "rich" to describe coffee with a thick texture, and "thin" on the contrary. Thin-textured coffee tastes like wine or lemonade, while rich-textured coffee tastes like whole milk or syrup. Acidity (sour) Wonderful acidity is the reason why some coffees are highly regarded. In fact, all coffee has acidity, because green beans contain a large amount of chloric acid, and during the roasting process, these chloric acids will be converted into various aromatic or irritating acids; however, these acids will burn at high temperatures. This makes the beans that are roasted more deeply less sour. If the brewing temperature is too low or the coffee is over-extracted, the tannic acid, niacin, etc. in the coffee will enter the mouth, irritating the bottom of both sides of the tongue, and causing a pungent smell. This is different from delicious acid. Strong acid stimulates the edges of both sides of the tongue, inspiring adjectives such as "thin" and "sharp". Mild acid will not only have a uniform feeling on both sides of the tongue, but also in the middle part near the base of the tongue. , making some mild acids close to saltiness (such as the acidity of tomatoes and plums) or the feeling of soda. Bitter (Bitter) This is the characteristic of dark roasted beans. It is the feeling of the entire mouth and throat, not just the tongue; it is the most influential taste component that controls the color and taste of coffee. The sugar, some starch, fiber, etc. in the green coffee beans will be caramelized due to the heat of roasting. The substances released during this change will give the coffee a unique amber color and produce a unique bitter taste. Sweet has two meanings. The first is the stimulation of the tip of the tongue by sugar, which is generally called sweetness; the other means that during the deep roasting process, due to some astringent substances and rich glycolic taste, it is reminiscent of to the syrup; the tip of the tongue does not have to react. Balance has complex and rich features, but no one feature is particularly outstanding. Barista (Barista) refers to the person who stands behind the Starbucks counter and knows the perfect concentrated drink recipe. He can interpret your needs and make the drink you really want. Shot﹝A shot of espresso﹞A one-ounce shot of espresso. Each standard espresso is composed of three parts: rich golden foam (crema), mellow taste (body) and passionate heart (heart). Golden foam refers to a layer of caramel-colored foam on the surface of espresso that disappears within a few seconds after the espresso is brewed. Espresso (E-SPRE’-SO) uses the aromatic coffee extracted from our concentrated roasted coffee beans. Espresso is usually served in a small coffee cup and is often used to blend other unique coffee drinks. Espresso Con Pana (E-SPRE’-SO CONE PA’-NA)﹝Espresso Con Pana﹞Espresso topped with smooth fresh cream. Espresso Macchiato (E-SPRE’-SO MA-KEE-AH’-TOE)﹝Espresso Macchiato﹞The espresso is lightly marked with milk foam. Caffe Latte (KA-FAY' LA'-TAY)﹝Nati﹞A drink made in three stages with a smooth taste: a fresh espresso, add hot milk until the cup is full, and then layer it on the surface A delicate layer of thin milk foam creates a surprising taste.

The making method of Latte

Macchiato (Nati Macchiato) is similar to that of Latte. The only difference is that the Macchiato must first add milk, and then add coffee to "mark" it to make the taste better. Smoother ﹝Macchiato﹞ is the Italian word for "making a mark". Caffe Mocha (KA-FAY’ MO’-KAH)﹝Mocha﹞A classic combination of mellow espresso and high-quality chocolate, tempered with fresh hot milk, and topped with smooth whipped cream. Cappuccino (KA-PU-CHEE’-NO)﹝Cappuccino﹞A typical Italian breakfast drink. It has less milk than Latte, but more milk foam. Generally speaking, "dry" (dry) refers to a cappuccino with more milk foam, while "wet" (wet) refers to a cappuccino with more milk. Caffe Americano (KA-FAY’ A-MER-I-CAH’-NO)﹝Americano﹞The combination of aromatic espresso and hot water creates a drink that is full of flavor and has the deep taste of espresso. Single (Single shot of espresso) A portion of espresso (about one ounce) extracted from an espresso machine, usually drunk alone or with steamed fragrant hot milk. Most small and medium drinks contain a shot of espresso. Double ﹝Double espresso﹞Two single espresso coffees are standard for Starbucks large drinks. However, if you want your medium cup of Nadi coffee to be more fragrant, you can inform the service staff and they will add more for you. One shot of espresso. Short (small cup) In Starbucks, Short refers to an 8-ounce (about 240 ml) size drink, which is most suitable for drinking after dinner. Tall (medium cup) Tall refers to a 12-ounce (about 360 ml) drink, which is the size most people order. Grande (large cup) In Starbucks, Grande refers to a 16-ounce drink (about 480 ml). When you want to treat yourself, this will be your best choice. Low-fat (low-fat) For a more affordable option, you can use low-fat milk to prepare your own low-fat nadi. No foam (no milk foam) Don’t you like the milk foam on the dike touching your nose? You can tell the server you don't want frothed milk, so you'll just get espresso combined with hot milk. Dry means more milk foam than milk. If you like a cappuccino filled with thick, sweet milk foam, you can tell the service staff your request. With room means "I want to add some milk to my Americano/daily coffee, please leave some space for me." Whip﹝Fresh cream﹞Whipped cream

Abbreviation. If you want to reduce the calories of your mocha coffee, you can tell the server, "I don't want to add whipped cream" (no

whip). Vanilla﹝Vanilla syrup﹞, Hazelnut﹝Hazelnut syrup﹞,...etc.