Introduction to the aroma of three different kinds of coffee

Introduction: aroma is not only the life of coffee quality, but also the best expression of coffee production process and baking technology. The climate, variety, treatment method, storage and baking technology of the place of production are all conditions that determine the aroma of coffee beans. Generally speaking, fat, protein and sugars are important sources of aroma, while lipids blend with the sour and bitter of coffee to form a smooth taste. So the disappearance of the fragrance means that the quality is getting worse. Coffee generally has three flavors, so let the coffee machine editor introduce it to you:

First, the basic taste of bitter coffee. Raw beans contain only a tiny amount of bitterness, followed by the caramelization and carbonization of sugar, starch and fiber caused by baking, resulting in the most symbolic bitterness of coffee. Caffeine, one of the bitter ingredients, is also an important substance showing the pharmacological characteristics of coffee, and its content varies according to its type and baking degree.

The bitterness mainly depends on the baking time, firepower and the appropriateness of firepower, but it will also be affected by brewing temperature and brewing time, so the coffee that you want to brew is bitter and refreshing, in addition to the good quality of the coffee. you also need to have a wealth of knowledge and technology from baking to brewing.

Second, sour taste

Affected by the quality and variety of raw beans, coffee grown at high altitude will be relatively sour. Generally, the beans baked shallowly have rich sour taste, while the baked degree is deep and lack of sour taste.

III. Concentrated alcohol

It shows the round, mellow and strong taste of coffee. During the baking process, carbohydrates such as sucrose produce caramelization, and the rest form a sweet taste. Concentrated alcohol is the balance of sour, sweet, bitter and fragrant.