Coffee And Senses – Why is it that when you pass by a bread shop, something seems to urge you to go in and buy a fresh, hot, crispy loaf of bread? Why is it that when you walk into a coffee shop, you shouldn’t be drinking coffee at first but then change your mind?
If you walk into a flower shop, does the fragrance of flowers make you want to buy a flower to take away?
The Scent of perfumes and cosmetics in the department stores, the Scent of a new paper in the bookstore, the Scent of each particular space becomes not only a memory of that space but also influences each person’s consumption experience so that when we touch or taste the same thing, we will rely on the sense of smell to make the first judgment. This judgment is not sure to be correct, but it does have the effect of generating opinions.
In the forest, animals can rely on their sense of smell to find food at a distance; people living far from home, when they return home, will feel a warm sense of security, perhaps that is the smell of intimacy belong.
Couples who love each other often close their eyes and feel the other’s breath. The smell is closely related to memory and imagination, people often rely on the sense of smell to judge what they can’t see and can’t touch, but the basic standard for judgment comes from memory. And imagination.
When we smell the apple, waiting to see the apple appear…
However, this Scent maybe just from something that smells like an apple. Cosmetic dealers are always trying to add pleasant scents to their products. For example, the coconut-scented shampoo will make people think of the beach/tropics/holiday… and relax.
From the moment we are born, the scents we smell design and perfect the olfactory memory stored in our brain. When swimming, wet hair smells of bleach, leaves, orange juice, and summer days in childhood will immediately recall the summer days in childhood.
Or when I was a child, when my grandmother made a delicious dish, later every time I went to my grandmother’s house, I smelled the same Scent as that dish. A pleasant scent helps us build enjoyable sensory experiences.
Similarly, an objectionable odour creates unpleasant experiences (of course, sometimes foods’ unpleasant taste can be delicious, for example, worms or cheese).
Material conditions to complete the OVERVIEW :
- Fragrance molecules are volatile
- Olfactory nerve
- olfactory memories
These conditions cannot be without anyone. First, the odour molecule (volatile property) flies into the air. Our nose catches the odour molecule; the odour molecthewill pass through the nasal mucus to contact the olfactory cells.
From the tip of the nose, through the olfactory nerve that carries the perception of odour molecules to the cerebrum, then the cerebrum moves that Scent and the memory of the Scent proceed to combine, confirming the Scent we smell.
Thus, it seems that smell and hearing are senses to perceive things/things at a distance. But the essence is not the same, the perception of sound does not come from specific matter, but the sense of smell is through the propagation of molecular weight the smell exists.
The sensitivity and accuracy of the sense of smell also depend on the varying amounts of these factors. For example, the first changing factor is the volatile odour molecule; some objects contain a large amount of flammable aromatic substances such as oranges; when oranges are squeezed, the smell of oranges can be smelled from afar.
But some things cannot be distinguished from scents, such as pure water; if you close your eyes to perceive through the sense of smell, you cannot perceive its existence; the reason is that pure water has no odour.
The fragrance is volatile; for example, when the wind blows, the propagation speed of the odour molecule will increase rapidly, making us smell the Scent from afar.
Another example: is the primary sense organ of the sense of smell – the nostrils; if we have a cold, the mucus in the nose will thicken, the scent molecules cannot pass through, it will be difficult for us to smell—what Scent.
In the complete coffee cupping process, we will go through 4 parts to judge the aroma of coffee:
Feel the aroma of coffee after roasting and grind it into powder. The dry Scent is mainly organic matter emitted by the CO2 gas in the coffee. Usually, the floral Scent in coffee is easily caught.
After adding boiling water into the coffee powder, feel the wet aroma emanating from the smoke that rises to the surface of the coffee water. The wet aroma mainly represents the smell of fruits / the smell of vegetables, / the smell of hazelnuts in the coffee.
This part of the sense of smell occurs when tasting coffee; the scent molecules inherent in coffee water, when inhaled into the mouth, will again turn into gas, spreading through the connection between the nose and mouth into the cavity.
Nose, captured by the olfactory cells in the nasal cavity. The nose scent is mainly from the Scent produced in the caramel reaction during roasting.
Can some exercise?
As discussed above, our brain’s judgment of Scent comes from our scent memory, which results from long-term accumulation, but can also be through practice. Practice, strengthen and deepen.
First of all, we need to have complete faith in our nostrils; the olfactory cells on the lining of the nose can simultaneously sense thousands upon thousands of different gaseous compounds.
Not only can the type be felt, but also its strength can be distinguished. On average, each person can distinguish 2,000-4,000 different types of odours. Of course, everyone’s olfactory sensitivity is different, but through practice, olfactory memories develop and play a role, outpacing innate olfactory sensitivities.
The Scent that coffee tasters often use to practice the “coffee nose” of SCAA’s memory and olfactory discrimination classes is a combination of 36 scents, including four flavour groups that they We often smell in coffee, including yeast group, caramel group, dry distillation group, group with defects.
A group of yeast is a group of substances with volatile substances, often appearing in the dry aroma of freshly roasted coffee powder, which is ground, including flower smell/fruit smell/herb smell.
The scent of the caramel group is mainly formed from the caramel reaction, including hazelnut/caramel/chocolate flavour. The dry distillation group is the most non-volatile aroma group, including plastic smell/spice/charcoal smell, commonly found in dark roasted coffee and coffee aftertaste.
People practice through many sniffing and coordination, building up olfactory memories for four groups of scents. When they smell coffee again, they can distinguish the complex scents in coffee and those that are not.
The combination of aromas in the memory store, judging it to be roasted almonds, or roasted peanuts, the distinction of 3-4 types of scents, has been able to help us build up an olfactory memory store for our brains. a type of coffee.
The next time we smell the same scent combination, we can initially identify it as either “wet processed jirga coffee” or “Mandheling”.
Has other smoke effects on taste?
When we taste food or drink, closing our noses can have a completely different experience. A lot of the taste we perceive comes from our sense of smell. Scientists believe that 75-95% of the flavours we taste are actually from our sense of smell.
Without the help of the importance of smell, taste becomes bland and monotonous. Without the sense of smell, we cannot feel the perfect taste of coffee but can only distinguish its sweet and sour, bitter and salty flavour, the scents of flowers/fruits/hazelnuts.
We perceive the sense of smell, the existence of which has raised the level of sophistication in the taste of coffee.
You can try closing your nose and enjoying a wet brewed Yirgacheffe latte filled with the Scent of flowers, The sense of smell is essential; it affects the perception of food, the perception of space, and others, affecting each person’s emotional memory.
Just pay more attention to the taste that can be felt in daily life, believe that the sense of smell will bring more and more exciting and beautiful experiences for us.