Why does coffee smell better than drink?

One day, the enchantment master made a cup of Godiva chocolate coffee to receive a friend of a friend, a beautiful graduate from Yangmei, who lives in Beijing.

Yesterday, my friend said that the beautiful woman thought the coffee was too delicious that day, so she asked him to ask where she bought it and what brand she bought it.

When it comes to those who like to drink black coffee, the owner is naturally quite patient: the coffee is Haitao, and the family needs to prepare a pressure pot or hand-brewing pot at home, so that they want to make a good coffee, under the condition that there is no problem with the quality and freshness of the coffee powder, we need to pay attention to the ratio of water to powder, water flow, water temperature, brewing time and so on.

The friend said, "A cup of coffee, as for?"

In fact, it is just a cup of coffee, for people who often drink or are obsessed with it, they will naturally feel different.

Today, someone asked why coffee smells better than it tastes better.

The enchanted master began to speak: this should start from the flavor composition of the coffee.

Coffee flavor (Flavors) = volatile aroma (Gases) + water soluble taste (Tastes) + taste (Mouthfeel)

Volatile aroma = dry fragrance + wet fragrance = prenasal and postnasal olfactory

Water-soluble taste = sweet, sour, bitter and salty = oral taste

Taste = smoothness and astringency = oral touch, which is the result of the interaction of different proportion of sour, sweet, bitter and salty.

What the guests say smells fragrant, in fact, coffee beans in the development stage, through the "fermentation catalysis", stored a large number of esters, aldehydes and other volatile components or organic acids. When grinding or brewing, these volatile components or organic acids are gasified to give us a pleasant aroma of coffee. (coffee beans can be distinguished by their aroma.)

A volatile aroma

When the coffee is ground, the sour aroma of flowers and fruits with light molecular weight is highly volatile, which is released first and can be smelled from afar, followed by the flavor of caramel, nuts, chocolate and almonds with medium molecular weight, but the dispersion distance is shorter than the former. You need to get a little closer. Finally, the high molecular weight aroma of turpentine, mercaptan and coke, because the molecule is the heaviest and the fragrance is the shortest. Most of these smells are found in medium and deep roasting, and you need to put your face close to the top of the coffee powder. Therefore, when appreciating coffee, smell dry incense, need to change the distance between the nose and coffee powder, more able to smell low, medium and high molecular weight aroma.

Some volatile aromas can no longer be gasified at room temperature and need to be boiled in hot water to release the aroma, which is the wet fragrance of coffee.

Water-soluble taste

The aroma has been vaporized and volatilized during grinding and brewing, and it is not integrated into the coffee liquid, so when the coffee is imported, the oral taste can only tell you that the coffee is sour and bitter, which is the role of water-soluble flavor molecules such as the sweet, sour, bitter and salty of coffee. In principle, these four tastes can be felt in all areas of the tongue, but the tip of the tongue is sensitive to sweetness, both sides of the tongue are sensitive to acid and salt, and the root of the tongue is sensitive to bitterness.

Three tastes

The taste is the result of the mutual containment and competition of the four flavors of sweet, sour, bitter and salty. Blindly too prominent, will inhibit or bless the performance of other tastes, and even affect the taste. For example, if the salty taste is too high, if you encounter something sour, it will magnify the astringency; if you encounter a sweet taste, the salty taste will be suppressed and become mild and smooth, and the salty taste will sometimes counteract the bitter taste. Some coffee lovers like to add salt to their coffee to suppress the bitterness; sweet and sour will lead to delicate fruit taste, which is the taste that how many people like.