Coffee science

There are a variety of small rules for roasting and extracting raw coffee beans. The big law formed by the combination of these small rules is systematic caffeine.

1. Coffee is divided into four types: according to its color.

A, white type, less water content.

B, cyan type

C, dark green

D, dark green type. It contains the most fruit.

two。 According to the color and shape changes of beans during baking, we can judge that beans belong to hard beans and soft beans.

A, when the raw beans become softer

B, on the first burst (light baking)

C, at the end of the first burst (medium baking-deep baking)

D, enter the second burst (city baking-deep city baking

3. Talk about from grinding to extraction:

A, fine grinding is strong and bitter. Extensive grinding tastes refreshing and bitter.

B, the more coffee powder, the stronger the bitterness (that is, the weaker the acidity), and the less the powder, the stronger the sour taste (the weaker the bitterness).

C, the higher the water temperature, the stronger the bitter taste (that is, the weaker the sour taste), and the lower the water temperature, the stronger the sour taste (the weaker the bitter taste).

D, the more coffee liquid extracted, the stronger the sour taste (that is, the weaker the bitter taste), and the less the coffee liquid extracted, the stronger the bitter taste (that is, the weaker the sour taste).

By making good use of these rules, you can know how bitter the coffee will be if the baking stops a few seconds later, and in order to find a way to balance the taste. By using "extensive grinding-less powder-low temperature extraction-rapid extraction-extraction more coffee liquid", the result is that the original outstanding bitterness is raised, and the taste becomes even. it can be seen how much impact extensive grinding can have on taste.