In fact, we can perceive flavors all over our tongue and each people tongue is different. Some of the more successful cupping programs have trained people to use their knowledge of the regions outlined by tongue maps to help them recognize unknown flavors based upon the position of the stimulus. In addition, the interaction of flavors will enhance and make entirely new flavors. Therefore, it is important to train your tongue to find out your own tongue map and study the relationship between different stimuli.
The tip of the tongue will be the most sensitive area, but you may be able to perceive aspects of sugar in other places.
If you know you are a super taster and you experience a really bitter taste in a coffee, you must realize that 75% of people will not agree with you.
By using the maps you create for your tongue, understanding your perception ability, and understanding how flavors interact you are more appropriate to describe coffee accurately.
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