Le Nez Du Café Revelation - 36 aromas
$2,700.00- 36 aromas for you to smell and memorize:
Earthy note: 1 earth. Vegetables notes: 2 potato, 3 garden peas, 4 cucumber.Dry/vegetal note: 5 straw. Woody note: 6 cedar. Spicy notes: 7 clove-like, 8 pepper, 9 coriander seeds, 10 vanilla. Floral notes: 11 tea-rose/redcurrant jelly, 12 coffee blossom, 13 coffee pulp. Fruity notes: 14 blackcurrant-like, 15 lemon, 16 apricot, 17 apple. Animal notes: 18 butter, 19 honeyed, 20 leather. Toasty notes: 21 basmati rice, 22 toast, 23 malt, 24 liquorice, 25 caramel, 26 dark chocolate, 27 roasted almonds, 28 roasted peanuts, 29 roasted hazelnuts, 30 walnuts, 31 cooked beef, 32 smoky note, 33 pipe tobacco, 34 roasted coffee.Chemical notes: 35 medicinal, 36 rubber.
- An illustrated book describes the aromatic group of each aroma, its odoriferous features and its presence in the world’s coffees, as well as the art of coffee growing, roasting and brewing.
This product is a requirement for the SCAA Coffee Taster Pathway Classes and the SCAE Coffee Diploma System.
Dimension: 26 x 15 x 8.5 cm, weight: 1.85 kg.
It enables you to:
1. Train and enrich your olfactory memory…
The sense of smell constitutes the most important sense in the perception of a coffee. But it is often difficult to identify an aroma in your coffee cup. Have you already encountered the feeling that you know a smell without being able to recognize it? Nothing is more normal! In the same way that we learned to read, write, or count, smelling also requires training.
2. …to better analyze the coffee that you taste
But “What use is that?” First of all, recognizing aromas enriches your tasting vocabulary. Being able to attach a word to your impressions increases your tasting pleasure and allows you to share your ideas with others. Then, the aromas of coffee inform us about its varietal and geographic origin and the different steps in its creation, from the methods of cultivation through the roasting of the beans to the techniques of preparation.
Le Nez du Café thus permits you not only to perfect your sense of smell but also to understand the process of creating the coffee that produces the aromas.
This work is designed for professionals as well as connoisseurs eager to deepen their knowledge.
Origin: France 法國
1.訓練並豐富您的嗅覺記憶...
嗅覺是感知咖啡時最重要的感覺。但，通常很難識別咖啡杯中的香氣。您是否已經遇到無法識別氣味的感覺？沒有什麼比這更正常了！如我們學會閱讀，書寫或計數的方式一樣，嗅覺也需要訓練。
2.…以更完善地分析您品嚐的咖啡
但“這有什麼用？”首先，識別香氣可以豐富您的品嚐詞彙。能夠在印像中加上一句話，可以增加品嚐的樂趣，更可以與他人分享您的想法。然後，咖啡的香氣告訴我們有關咖啡的品種和地理起源以及其製作的不同步驟的信息，從種植方法到咖啡豆烘烤再到製備技術。
因此，"Le Nez du Café 咖啡廳"不僅可以讓您完善嗅覺，而且可以了解製作產生香氣的咖啡的過程。
這項作品是為專業人士和渴望加深知識的鑑賞家而設計的。
