Coffee from color to aroma in-depth understanding of the essence of espresso

In terms of pure sensory enjoyment, what are the few experiences in daily life that are comparable to a good cup of coffee? A cup of hot coffee brewed from freshly baked beans has a charming aroma that can pull sleeping people out of bed and introduce passers-by into the cafe. There are millions of people around the world, and it would be difficult to get through the day without caffeine in their coffee. It's just that in this seemingly ordinary drink, there is a very complex chemistry. Various ways from the production, roasting to preparation of coffee beans have a subtle effect on hundreds of chemicals and determine the taste, aroma and texture of coffee. If you don't have an in-depth understanding of these unimaginable processes, you'll have to try your luck to get a good cup of coffee.

Connoisseurs around the world agree that espresso (espresso) is the essence of coffee: small, strong porcelain cups filled with dark, opaque dripping filtrate covered with a mellow, reddish-brown foam ── crema. Klima is made up of thin film-coated bubbles that preserve the unique taste, aroma and heat of coffee. The word Espresso means "specially made upon request". As for the practice, the roasted coffee is ground into fine grains, pressed into a cake, and filtered quickly under pressure with a small amount of hot water. The final concentrated liquid contains not only dissolved solids, but also a large number of spice substances in suspensions covered with tiny oil droplets. All this adds up to the unique and strong taste, smell and "taste" of espresso.

Addicts believe that the perfect espresso is the best of coffee, because its special preparation can express and strengthen the natural characteristics of coffee beans.

High-quality coffee comes from maintaining strict control over a variety of factors, including planting environment, plant varieties and brewing process. There are countless variables in the cultivation of coffee that must be monitored and managed; once the coffee tree has borne fruit, the quality of the coffee has been determined, and nothing can be added or removed. For a cup of espresso, it takes 50 to 55 beans; one of them is imperfect enough to spoil the whole cup of coffee. That's because the origin of human sense of smell and taste is a defensive mechanism designed to protect our ancestors from rotten (unhygienic) food. Only by relying on modern technology can 50 perfect coffee beans be identified efficiently and reliably.

Key summary:

There is a very complex chemistry in the aroma of coffee. Espresso (espresso) is a manifestation of the essence of coffee, and the reddish-brown foam, called crema, which is composed of thin film-coated bubbles, preserves the unique taste, aroma and heat of coffee.

Arabica and Robasta are the most commercially valuable coffee varieties, especially Arabica with excellent quality, rich aroma and mellow smell, and its price is higher than that of Robasta, which has high yield and resistance to diseases and insect pests.

The process of making coffee includes the use of complex procedures such as optoelectronic technology to select excellent raw beans, followed by high temperature roasting to evaporate the water in the coffee bean cells, react nutrients and produce volatile aromatic compounds. the aroma is identified and defined by experienced testers, and its chemical composition is analyzed by mass spectrometer.

Finally, it focuses on the interaction between hot water and coffee powder, that is, the way coffee is made. Each family has its own ingenuity.