What indicators can be used to evaluate the flavor of coffee beans?

Flavor: animals, ashes, coke/cigarettes, chemicals/medicines, chocolate, caramel/maltose, earth, fruits, grains, nuts, butter, rubber, spicy, tobacco, wine and wood.

To evaluate the taste of coffee, first write down their appearance and fragrance, smell their taste, and after about three minutes, officially start tasting.

Indicator factor: cleanliness: coffee has no earthy taste, no wildness, no flaws and dazzling characteristics. Balance: it has the complex and interesting characteristics of dogs, but none of them stand out. Texture and taste: Texture refers to the sticky touch of coffee in the mouth, which is directly proportional to the amount of colloid suspended in coffee. Complexity: Different coffees have different characteristics, and a high degree of complexity indicates that there are more kinds of sensory stimuli that can be felt. Depth: refers to the * * * sound and appeal beyond sensory stimulation, which may be caused by some subtle feelings or complex interaction between different feelings. Smooth: refers to the sweet Italian coffee, slightly sour and bitter, with a little sugar and no milk.