How to drink coffee in fine coffee? No sugar, no milk, single coffee. Does it taste?

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Putting aside the magical taste of hype mentioned by the boss, just the entrance is bitter, sour, astringent and not sweet, it is already a great frown, is it so difficult that this is the so-called esoteric? Is it true that high-quality goods have to bear hardships as tonics?

I used to feel this way when I was a scholar, and I kept hypnotizing myself: it must be my tongue. As long as I drink another 200 cups (this is a unit of traditional Chinese medicine), I should be able to make great progress and taste the wonderful taste of fine coffee.

Have students also been distressed by the esoteric taste of boutique coffee?

As a result, I still drink traditional Chinese medicine every day. Frown every day. Every day I think that there is either something wrong with my ability to make coffee, or that God has given birth to a tongue that is only worthy of drinking Yoledo. Please don't go the wrong way. After all, there are relatively few people who refuse to give up even after drinking rotten coffee for a year like me.

So what exactly is the problem? I want to divide the concept into three parts.

1. There is something wrong with the coffee beans you bought

two。 There's something wrong with your cooking.

3. There's something wrong with your way of drinking.

The problem with coffee beans

Taiwan also has the highest rate of home-baked coffee in the world.

In fact, the problem of coffee beans is getting easier and easier to solve, because at present, Taiwan's boutique coffee market is booming, there are good boutique coffee cafes in all regions, and Taiwan has the highest rate of home-baked coffee in the world. It can be said that we are in an extremely excellent environment for learning coffee, which is more popular than other coffee cultures, but for countries where commercial beans are rampant. The cost of finding good beans is much lower. Even if there is no good boutique coffee shop near your home, there are great coffee beans on the Internet. As long as you look for them with a little attention, don't succumb to three-in-one coffee and rotten commercial beans. However, if you find a good coffee shop, if you drink it wrong, you may miss the opportunity to buy good coffee beans, so this article still focuses on the right way to drink coffee.

The problem of making coffee

The problem of making coffee is much more complicated because everyone has different equipment and tastes different. The wrong concept of brewing is indeed likely to lose the value of good coffee beans. Let's review this problem one by one against the equipment. Please refer to the brewing coffee unit for related articles.

In this article, without considering the first two points for the time being, let's focus on "drinking".

First of all, let's discuss the most important category of boutique coffee: single coffee, commonly known as black coffee / caffeine (Hong Kong).

The wrong impression of a single cup of coffee kills people

High-quality individual coffee, whether hand-brewed, syphon, American, French pressure, mocha pot and other equipment, should be able to produce sour fruit, mellow, internal and external aroma and aftertaste sweetness, of course, depending on the equipment and brewing variables, the taste will be a little different.

But people who have never drunk single coffee, including many people whose impression of coffee is still in canned coffee or fancy coffee, sweet and sweet milk, have a big difference in impression when they first drink single coffee, so they think it tastes so strange, it's not sweet at all, it's even sour, and it's not fragrant, is it delicious?

The impression still stays in canned coffee or fancy coffee.

The gap of imagination made a bad impression on beginners, which reminded me of a hilarious netizen to share.

One day, a netizen's little cousin came and saw a 99% chocolate on the netizen's table. He was very excited and begged to eat it, but the netizen vaguely felt that something was wrong and didn't want to give it. The little cousin cried and threatened to complain if he didn't give it. The netizen had to hand it over. Unexpectedly, the little cousin took a big bite, changed his face and ran out crying. As a result, the netizen's mother was furious and criticized: "Why did your cousin say you gave him the game?"

How can people who drink a cup of coffee for the first time avoid the gap they imagine?

Just like my little cousin imagined that chocolate must be sweet, so 99% of people will feel that it is not chocolate at all. (wild laughter). How can people who drink a cup of coffee for the first time avoid the gap?

Point one: think of a single cup of coffee as tea!

When we drink tea, we intuitively think about the aroma of tea, and then feel whether the taste of tea is refreshing or full-bodied, and finally feel the sweetness of tea. This process is actually closer to the correct process of tasting individual coffee. Keeping the right taste psychology can prevent the subconscious from affecting our tongues.

Drinking individual coffee is like drinking oolong tea. When drinking tea, you generally don't add sugar for no reason, because if the tea is good, it will naturally return to sweet, and even have a special flavor, such as Oriental Beauty Honey, Keemun Black Tea's orchid fragrance.

Fancy coffee is like tea with milk, it can be said to be a completely different field, so we call it "milk tea", and the standards of taste are completely different. So don't judge or imagine a single cup of coffee by the standard of fancy coffee, it's as pointless as judging oolong tea by milk tea.

Point 2: the taste is too strong, adding water is the best choice

The word "fragrant" is often heard when drinking coffee, which proves that the impression of coffee is deep-rooted, so beginners drink light coffee will feel very strange, very thin, not strong at all, which is actually unnecessary to insist.

Xiangnong, this is actually unnecessary persistence.

Of course, strong coffee is also a good choice, but for beginners who are not used to fine coffee, strong is often accompanied by a strong taste, such as a strong sour taste, or an amplified astringent taste (usually a problem of brewing), or the soybean fermented taste of shallow baked beans, or even a strong salty taste, and frightening bitterness.

Good taste is not necessarily a good thing, citric acid is great, but if it is strong and sour, will many people think it is too sharp to drink at all? It is the same truth that people frown if tea becomes strong tea for too long.

Bad taste is very strong, it will kill a lot of people, for example, astringent taste, a little astringent taste actually helps to refresh the mouth, but more than a certain amount of astringent taste can basically end a cup of coffee. No matter how sweet and charming the aroma is, very astringent coffee will make people shy away.

Coffee with water changes miraculously.

But what about coffee with water? There will be magical changes:

1. After the sour taste, mellow, the stimulation into the mouth becomes less, good entrance, instinctively will not be rejected.

two。 The sour taste will highlight the pre-existing sweetness, and the impression of sour and sweet will emerge immediately.

3. Mellow (which can be barely understood as coffee) weakens, but makes special flavors appear, such as berries, grapefruit, black plum, citric acid, citric acid, citric

4. Astringency, bitterness, miscellaneous taste and other bad taste, if it is difficult to avoid boiling in the process of cooking, add some water to dilute it, you will feel a little more comfortable, after all, the taste can be tolerated, otherwise it is more difficult to be perfect every time.

How to verify the magical change of adding water? Recommend a great way.

When you go to the cafe in the future, order a cup of coffee immediately.

1. In the middle of the drink, ask the boss for a glass of lukewarm water, slightly increase it to 2 percussive 3 places, and then drink.

two。 Drink until you have 1 / 3 left, add a little warm water, add to 1x2, and then drink.

3. Then continue to drink if you want to add warm water, or just drink it up.

The above methods can clearly feel the different changes of a cup of coffee, and there is another advantage, that is, a single cup of coffee can be used as two cups in this way, which really saves money (suitable for coffee fans like me who are so poor that they are taken away by ghosts).

Point 3: wait for the temperature to change.

There is one obvious difference between fine coffee and ordinary bad coffee, that is, as the temperature drops, the taste will certainly change, but the taste at each temperature is very good, and there will be no bad taste when it gets cold.

Fine coffee tastes great at every temperature.

As a matter of fact, I haven't read this book. I just think the title is good enough to borrow it and come to read it another day.

The old-fashioned way of thinking thinks that coffee must be drunk while it is hot. The cold coffee tastes too heavy, cold and bitter, which makes people uncomfortable. But the taste richness of boutique coffee is very high, and there are a variety of flavors waiting for you to discover.

But the tongue actually has the ability to limit, some taste is not easy to feel when the temperature is too high. And the nasal cavity also has the ability to limit, some aromas are only obvious when they are cooled. Feeling the delicate taste change caused by the change of temperature is also an interesting part of tasting boutique coffee.

So after the individual coffee comes up, don't finish it in a hurry, but try it when it's hot, warm and cool, and feel the different tastes at different temperatures. For example, when it is hot, the aroma of caramel may be heavier, but the fruit acid is not obvious, the fruit acid may float out at about 70 degrees, but the chocolate flavor of the tail rhyme becomes heavier, and so on.

The smell of caramel may be heavier when it is hot.

A cup of coffee in the cafe sells you 150 yuan. It's a pity not to taste the good taste. Don't swallow the jujube, drink it and enjoy it at the same time. Learn the three key points.

(1) Don't take a tacit stand and savor it carefully with the mentality of drinking tea

(2) Don't get used to drinking it reluctantly. Try it at different temperatures. You may find it delicious at a certain temperature.

(3) after drinking half of it, add some lukewarm water, control the change of taste, make the cooled coffee warm up again, and feel the taste of different shades and different temperatures again (double variable).