Aug 02, 2022
In Welcome to the Forum
The SCA defines as a good flavor. Are we to think "they can't drink, they don't care about the flavor"? When I hold coffee sharing activities or when the store is open for business, I often do some tests, so that many people who think they "don't know coffee and have a keen sense of taste" try to drink coffee with various flavor changes. In the process, I rarely meet people who can't distinguish the change of coffee flavor and have no specific preferences; most of them will be able to find the flavor that everyone particularly likes. And they often can't tell what flavors are, and those flavors are bulk sms service often not what the SCA considers "good flavors." shutterstock_1386174224 Photo Credit: Shutterstock/Dazhi Images So, why do we have to use SCA to distinguish the taste when tasting the deliciousness of coffee? On the other hand, if we, the coffee industry, want to make coffee popular with more people, why do we use the SCA method to analyze coffee? Does that make it easier for us to communicate with our guests? Or should we think that "if customers want to know coffee, they have to learn flavor recognition" and use the same way of describing flavors as professionals? Even though people have different ways of thinking about coffee? This is a very strange phenomenon. Is it delicious to recognize the taste? The reality is that many people do not recognize the flavor of coffee, and the way they recognize the taste is different from the professionals in the coffee industry, but they love coffee. Why not professionals to learn more about the ways people experience taste? Based on the author's research on taste recognition, it can be found that many people have opposite narratives about the changes of the same taste. It's like the same acidity change, some people will feel sour, some people will not feel sour. The same temperature increase, some people will feel less flavor, some people will feel more flavor.