Coffee master Lim Dong-Won tells you five misunderstandings about coffee!

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More and more people are beginning to taste the real flavor of coffee, but many coffee newcomers have some misunderstandings about coffee, such as whether coffee should be drunk while it is hot. Are the coffee beans as fresh as possible?

Today, I will explain to you the five major misunderstandings of coffee that beginners often wonder.

one

Do you have to drink coffee while it's hot?

As far as today's coffee is concerned, this is the wrong idea.

In the early days, the quality of coffee beans was not as high as it is now, so it usually highlights some defective flavor when it is cold, and then people think that coffee will not taste good if it is cold.

However, now the quality of coffee is getting better and stricter, and what we should taste is the flavor of coffee when it is hot, warm and cold.

Good coffee, after cold, will also have a good flavor performance. On the contrary, if a cup of coffee tastes good when it is hot, but becomes sharp and irritating when it is cold, it is a sign of flavor defect.

two

Must be better to brew coffee by hand than by machine?

This is a big misconception.

Of course, we can not deny that hand brewing can well show the essential flavor and characteristics of coffee.

However, if what we need is a cup of coffee with rich and full flavor, or if we need coffee with multiple variations, we must choose machine-brewed espresso (espresso). To get a cup of coffee with a strong flavor. This is where the ruler is short and the inch is strong.

An important factor that espresso depends on is the professionalism of baristas, as does hand-brewed coffee. there is no difference between the two different brewing methods, only professional or not.

three

Pulling flowers is just tricks and tricks?

Many people think that whether the flower is beautiful or not is not important at all. It is just the icing on the cake and is dispensable. But in fact, flower pulling still has a considerable impact on the quality of a cup of coffee.

Because, to make a beautiful flower, first of all, you need a jar of milk foam, the milk foam is delicate and smooth enough, and the taste of the coffee is good. In addition, pull flowers will also require us to pay attention to the fusion between coffee and milk foam, which will have a certain impact on the overall flavor of coffee.

To put it simply, there will be a slight difference in flavor and taste between the same coffee and milk foam, pull flower and no pull flower. Most importantly, pulling flowers can attract the attention of consumers and increase the desire for consumption. Moreover, a cup of pleasing flowers can also improve the guest's mood and even affect the guest's sensory judgment.

Therefore, as a competent barista, it is necessary to learn to pull a cup of good-looking and delicious coffee.

four

Coffee beans as fresh as possible?

In general, we still think that coffee beans are as fresh as possible, because ripe coffee beans contain a lot of volatile aromas, and the longer they are stored, the more these aromas volatilize, which is an irreversible reaction that cannot be completely stopped.

However, this is not to say that as soon as the coffee beans are roasted, it is best to brew them immediately. The coffee can't be too fresh.

For most coffee, it takes a period of time (2-3 days) to complete an exhaust process, which expels the gas that enters the inside of the coffee bean during roasting, a process we call "growing beans".

Only the coffee beans after "raising beans" is the peak state of the fullest aroma and flavor.

five

You should taste the coffee in your mouth before drinking it.

In fact, the best way to taste coffee is to take a sip, but not simply, but in a way similar to gargling, so that the coffee touches all parts of the mouth, and then drink it.

This way of tasting, which may not look very beautiful and elegant, can not only expose the coffee to all the taste buds in the mouth, but also bring in some air, causing the coffee liquid to produce a trace of atomization, which flows through the mouth and nasal cavity. so that the nasal cavity can also feel the complete flavor of coffee through the sense of smell. This is the same as the principle that the tester must "sip" hard when measuring the cup.