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How to judge whether coffee is good or not

Starbucks' latte, macchiato, and cappuccino have almost enlightened people's perception of coffee. However, as the terroir products of wine, chocolate, and cheese, the most delicate side of coffee is covered in thick. Under the milk foam.

Now, the single-serve coffee with the essence and milk has become more and more people's true love. However, for many newcomers, there are many coffee names, but they look almost exactly the same. How to judge a good or bad cup of coffee?

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How to taste coffee

It is actually very simple to taste a cup of coffee.

Before drinking coffee, the first thing you want to feel is the aroma. Good coffee usually has a full aroma, and a good summer is completely aroma bomb. However, sometimes the coffee temperature is too low may make the aroma too closed, as long as you take a small drink, you can still find the taste of coffee.

When drinking coffee, take a small drink, don't rush to swallow, smack in the mouth, let the coffee touch every corner of the mouth. You can even inhale a little bit of air so that the nose can feel more flavor. Is it a berry? Is it citrus? Still caramel and chocolate? In fact, coffee is not only the enjoyment of the tongue, but more experience is actually from the nose.

Learn how to taste simple, how can you judge good or bad?

How to judge the quality of a cup of coffee

Generally, the judgment of coffee quality depends on acidity, sweetness, bitterness, and the balance, taste, flavor and aftertaste of coffee.


For me, acidity is one of the most worthwhile places for a cup of coffee. With the relatively popular mid-bake and light-baked coffee becoming more and more popular, the clear fruit acids such as citrus, apple and lemon have gradually become one of the preferred flavors for many people.

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In the process of coffee production, "acid" can be said to be the most sensitive and important flavor. In general, the green beans treated by the water washing method tend to have a brighter fruit acid; in the baking process, the acidity of the light baking and the medium coffee is often more prominent. If the barista masters the temperature and time of baking, the bright fruit acid is likely to be fleeting, and the annoying acidity and acidity will appear. If you taste a disgusting sour taste in a cup of coffee, the quality of this cup of coffee is generally not good.

The acidity of coffee is also very sensitive in the process of brewing. Sometimes, the water temperature rises a few degrees, and a cup of coffee may turn from the citrus clear acid to the apple-like mild acid. Coupled with the amount of coffee powder, grinding thickness, brewing time and many other factors, it is not easy to get a consistent cup of good coffee.

Sweet feeling

For a good cup of coffee, sweetness is also an indispensable key. As one of the most important flavors of coffee, the sweetness of coffee is born. In addition to the variety itself and the effect of the green bean treatment on sweetness, the sweetness is highly dependent on the baking technology.

Usually, the sweetness of coffee itself is most prominent in moderately roasted coffee. After that, as the baking deepens, the sugar gradually becomes caramelized, which weakens the sweetness and transforms into a deep-baking flavor dominated by bitterness. Good baristas tend to make a cup of coffee the sweetest state by baking time and heat adjustment. If the coffee in your cup doesn't even feel sweet in the aftertaste, it must not be good coffee.


Bitterness is also the most common flavor in coffee. However, for coffee lovers, the love of bitterness is seen by the benevolent.

Italian lovers like very deep-roasted coffee, which usually has a typical high concentration and high bitterness, but the sweetness and acidity are relatively weak, and the flavor of the coffee itself is already very small. So as the best partner of Italian coffee, milk is sometimes the key to make up for the sweetness and cover up the bitterness.

For single-item enthusiasts, more often than not, the more delicate and complex light-baked and medium-roasted coffee, these coffees usually have a clearer acidity and sweetness, and the bitterness also converges much, which is the taste of coffee itself. There are also better manifestations.

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Of course, the two types of baking style coffee is difficult to rely on, depending on people's own preferences. However, brewing depends on the technique of the barista. A good barista must know how to make the coffee bloom the most beautiful flavor and stop before the bitterness and taste are released. If the coffee in your cup is too unbearable, even showing the smell of wood chips, smoke, or even burnt, it is better not to drink. I once had a cup of coffee that I couldn’t drink in a net red restaurant. It really was like drinking a lot of black water that had been soaked in cigarette butts.


Sour, sweet and bitter taste can be said to be the three basic flavors of coffee. The interaction of the three flavors and the integration of the three is a prime condition for a cup of coffee.

Although acid, sweet, and bitter are just three of the simplest taste experiences, for coffee, they are the key to judging quality and technology. From the selection of varieties to the processing of raw beans, to the baking and brewing methods, the slight omission of any link may lead to an imbalance of a certain flavor. Pour out those coffees that are so bitter or too bitter, and a good afternoon is not worth wasting on them.


For coffee, the taste is equally important, and the concept is more similar to the "bodi" in wine. Simply put, is the "thickness" that coffee can feel in the mouth, like water like tea? Still like juice like milk?

Generally, coffee with a thick taste tends to have a lower acidity and a slightly higher degree of bitterness; while a lighter and more delicate coffee, the acidity is usually brighter and fresher.


Like wine, the aroma and flavor of coffee can be reminiscent of everything in life, such as fruits, flowers, honey, vegetables, spices, baking and more. This is also the most subtle place of coffee, different varieties, origins, and refined methods can create different flavor characteristics.


Good coffee, more flavor, often has a longer aftertaste, sometimes you can feel the return of coffee after a long time. At the same time, some unclean flavors are also easy to feel in the aftertaste. If you feel mildew and smoke in the aftertaste, this cup of coffee is definitely not good.