Why is freshly ground coffee as fragrant as opening a bottle of champagne?

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The coffee brewed is more fragrant than the one that has been in the distiller for a long time, and the freshly fried beans taste longer than those that have been on the shelf for half a year. The charm of coffee lies not only in the taste, but also in the more than 800 aromas produced by roasting.

Real experience of instant grinding and drinking

Square Mile, the UK-based baking company that won the 2007 World Barista Competition, lists weekly baking days on its website, making it easy for guests to choose a day to buy. Fried beans are sold in bags with one-way exhaust valve (one way valve) and packed with raw grains (whole bean). They refuse to grind beans for guests because they believe that "if you want to experience everything in beans, you can only grind them fresh before drinking them" (getting everything the coffee is capable of). A blogger once said, "if baristas don't make coffee powder that has been ground for a long time, they shouldn't advocate this service."

Enjoying coffee is a combination of taste, touch and smell. The human tongue can not only distinguish taste, but also detect texture and weight. Sweet, sour, bitter and salty is the basic taste; honey is no different from sugar. The ability to distinguish different sugars depends on the sense of smell. When testing coffee, the purpose is to atomize the liquid and let its smell float to the olfactory tissue in the nasopharynx. That's why everything tastes the same when you have a cold and a stuffy nose.

The smell of cabin air transportation is out of shape.

The aroma of fried coffee is locked in the beans. ? When boiled, it dissolves in the cup and gradually evaporates. After grinding, the smell dissipates quickly because the cell wall is opened and the surface area increases. Fresh coffee will exhaust and swell when it comes into contact with hot water. This phenomenon will be significantly reduced after two or three weeks; after grinding for more than 10 minutes, When cooking, the aroma decreases sharply, and the flavor of the coffee is no longer. In food science, the basic taste of coffee is made up of 25 substances. The distance between generation grinding and instant grinding is 30 times.

When friends come back from a trip, they always feel that they buy local coffee beans, but they don't taste as good as they did at that time when they got home. although? The cooking equipment has a slight impact, but the reason is that the pressure and temperature of the coffee beans in the baggage compartment at an altitude of 30,000 feet are much lower than those on the ground, and the gas in the beans is lost very quickly. After arriving at , the coffee seems to have been idle for many weeks. If you want to keep the original flavor as much as possible, you need to put the beans in the hand luggage, because the cabin environment is closer to the ground, the rate of aroma loss is slightly slower. It is also misunderstood to keep coffee in fresh bags or at a low temperature. The former lacks exhaust valve, which will make the taste dull. In the latter case, the temperature difference and dew caused by entering and leaving the refrigerator will seriously affect the quality.

How expensive coffee is, if it is not handled properly, it tastes like commercial products. On the other hand, even ordinary beans, if fresh, their fragrance will be unforgettable. It's like uncorked champagne: the foam is gone, the bottle is the same, but the taste is gone.

Patrick Tam (owner of the boutique coffee shop Knockbox, approved barista of the American Fine Coffee Association and European Fine Coffee Association, CQI recognized cup tester, Cup of Excellence's first Hong Kong judge)

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