Кофейный гурман. Как научиться разбираться в тонкостях вкуса и аромата

Sluchalosʹ li vam pokupatʹ kofe, soblaznivshisʹ opisaniem voskhititelʹnykh not klubnichnogo dzhema, molochnogo shokolada ili funduka, a v chashke ne nakhoditʹ nichego podobnogo? S li͡ubiteli͡ami kofe ėto proiskhodit sploshʹ i ri͡adom. Segodni͡a vysokokachestvennyĭ kofe mozhet obladatʹ samymi raznoobraznymi vkusami blagodari͡a tekhnologii͡am obzharki, kotorye pomogai͡ut raskrytʹ osobennosti zerna. Pomimo kharakternogo kofeĭnogo vkusa, v chashke deĭstvitelʹno mozhno pochuvstvovatʹ notki fruktov, shokolada i orekhov - dostatochno lishʹ nebolʹshikh znaniĭ, praktiki i umenii͡a ne toropitʹsi͡a i smakovatʹ. Imenno ėtomu uchit kniga "Kofeĭnyĭ gurman. Kak nauchitʹsi͡a razbiratʹsi͡a v tonkosti͡akh vkusa i aromata".Ispolʹzui͡a dostupnyĭ i lishennyĭ snobizma podkhod, avtor obʺi͡asni͡aet, pochemu vkusovye noty kofe ne vsegda tak pri͡amolineĭny, kak u drugikh napitkov, naprimer, vina, piva ili krepkogo alkogoli͡a. Vy uznaete, kak nashi organy chuvstv vosprinimai͡ut kofe, chto sozdaet i vlii͡aet na kofeĭnyĭ vkus, a takzhe kak razvitʹ svoi sensornye navyki, ispolʹzui͡a te zhe instrumenty i resursy, chto i professionalʹnye degustatory.Devi͡atnadt͡satʹ uprazhneniĭ, prizvannykh pomochʹ vam identifit͡sirovatʹ i opisatʹ to, chto vy probuete, pomogut vam razvitʹ vkus, nauchitʹsi͡a vybiratʹ kofe, kotoryĭ vam ponravitsi͡a, i luchshe poni͡atʹ udivitelʹnui͡u slozhnostʹ, zakli͡uchennui͡u v ėtikh kroshechnykh zernakh.Obi͡azatelʹnai͡a k prochtenii͡u dli͡a li͡ubogo li͡ubiteli͡a kofe, kniga vdokhnovli͡aet chitateleĭ probovatʹ novoe i pitʹ kofe osoznanno, s bolʹsheĭ priznatelʹnostʹi͡u, ponimaniem i chuvstvom voskhishchenii͡a. Chitatʹ dalʹshe…

Have you ever bought a coffee, tempted by the description of delicious notes of strawberry jam, milk chocolate or hazelnuts, but did not find anything like it in the cup? This happens all the time with coffee lovers. Today, high-quality coffee can have a wide variety of flavors thanks to roasting technologies that help reveal the characteristics of the grain. In addition to the characteristic coffee taste, you can really feel the notes of fruits, chocolate and nuts in the cup — just a little knowledge, practice and the ability to take your time and savor are enough. This is exactly what the book "The Coffee Gourmet. How to learn to understand the subtleties of taste and aroma."Using an accessible and snobbish approach, the author explains why the taste notes of coffee are not always as straightforward as those of other beverages, such as wine, beer, or spirits. You will learn how our senses perceive coffee, what creates and influences coffee taste, and how to develop your sensory skills using the same tools and resources as professional tasters.Nineteen exercises designed to help you identify and describe what you're tasting will help you develop your taste, learn how to choose the coffee you like, and better understand the amazing complexity contained in these tiny grains.A must-read for any coffee lover, the book inspires readers to try new things and drink coffee consciously, with greater appreciation, understanding and a sense of admiration. Read more…