Flavor: animal, ash, burnt/smoked, chemical/medicinal, chocolate, caramel/maltose, earthy, fruity, cereal, nutty, Creamy, rubbery, spicy, tobacco, alcoholic, woody

To evaluate the flavor of coffee, first note their appearance and aroma, smell them, and after about three minutes, officially Start tasting.

Indicator factors: Clean: The coffee is not earthy, not wild, and has no flaws or dazzling characteristics. Balance: A dog with complex and interesting characteristics, but no one characteristic stands out in particular. Texture and mouthfeel: Texture refers to the thick and sticky feel of coffee in the mouth, which is approximately proportional to the amount of colloidal suspension in coffee. Complexity: Different coffees have different levels of characteristics. High complexity means there are more types of sensory stimulation that can be felt. Depth: refers to the resonance and appeal beyond sensory stimulation, which may be caused by some detailed feelings or the complex interaction between different feelings. Smooth: It refers to sweet Italian coffee that has a slight sourness and bitterness, a little sugar, and can be drunk comfortably without adding milk.