Why is coffee sweet? coffee tastes sweet and why? Where does the sweetness of coffee come from

Most people have no objection to saying that coffee is bitter, whether they drink coffee or not; if coffee is sour, it can be approved by some people; but if coffee is sweet, it may be mistaken for a taste disorder!

But in fact, from the way coffee is grown and handled, to roasting and brewing, people will try their best to make coffee sweeter in every process. When we drink black coffee, the main taste is bitter or sour, but if we are in a pile of sour or bitter coffee, we can always find that some coffee will be sweeter in addition to sour and bitter taste. it makes us think these coffees taste sweet. So how on earth did all this sweetness come from? Pay more attention to coffee varieties in the third wave of coffee, people pay attention to the origin of coffee; by the fourth wave of coffee, origin has become the foundation, people turn to the pursuit of better flavor of coffee varieties, the most classic example is the rose summer variety, after its splendor in Panama in 2004, until now, rose summer is synonymous with good coffee. In addition, Eugene Odes, the mother of coffee competitions in the past two years (a very sweet variety), the Chicho Gayo of the 2022 BOP judges, and Ethiopia's frequent 74amp 75 digital series.

These varieties with strange names did not pop up recently, but began to be screened and cultivated many years ago. Let consumers have a better understanding of the impact of coffee varieties on coffee flavor, just as consumers began to come into contact with origin information. The change of the treatment mode of coffee has an obvious effect on the flavor of coffee. It is mainly divided into two points, one is that we can distinguish the changes from the name of the treatment, such as washing treatment, sun treatment, anaerobic washing treatment, slow sun treatment and so on. The sweetness of coffee is related to the substances involved in fermentation and the degree of fermentation. Generally speaking, the more substances involved in fermentation, the higher the degree of fermentation, the higher the sweetness of coffee. For example, in the comparison of the two major treatments of sunlight and water washing, the whole coffee fruit is involved in the fermentation of the whole coffee fruit. Pectin is involved in the fermentation in the first 1-2 days, and then there is basically only the coffee bean itself. Therefore, the sweetness of sun-treated coffee beans is more obvious than that of water-washed beans.

Adding anaerobic steps, adding enzymes to help coffee fermentation and prolonging the drying time of coffee can improve the fermentation degree of coffee beans, and the performance of sweetness will be more obvious. So, if you want to drink coffee with better sweetness, you can choose coffee beans treated with sun treatment, anaerobic sun treatment, black honey treatment and raisin honey treatment. Another point is the change that cannot be seen in the name. For example, the all-red fruit picking treatment is now popular. On the front street bean list, there is a coffee bean called Yega Snow Red Cherry. In fact, this is the "Red Cherry Project" made by Dutch raw bean merchants in 2007. The main content is to raise the purchase price of all red fruits to encourage farmers to harvest only all red coffee beans.

Why all-red fruits are so important, because unripe beans are generally bluish yellow or light red, while overripe coffee fruits are purplish red. Immature coffee beans will make coffee appear green and astringent taste, overripe coffee beans are easy to rot, so that coffee has rotten fruit flavor and miscellaneous flavor. Therefore, if you want the coffee to be of good quality and high sweetness, all red fruit picking is a necessary means. As the consumer market pays more and more attention to the quality of coffee, all-red fruit picking has become a very common step in boutique coffee, so it is rarely highlighted in the introduction of treatment. To sweet the coffee to the roasting stage of the coffee is to show the substances stored in the coffee beans. Different roasting styles may lead to differences in the subtle flavor performance of the same coffee. For example, in some roasting competitions for coffee beans, everyone may have the same baking degree, but because the roasters have different operation styles in the roasting process, then the main tone of coffee beans is consistent. In the subdivision of the taste, some will prefer the pursuit of extreme acidity, and some will prefer the balance between sour and sweet.

If we only talk about the degree of roasting, then Qianjie believes that moderately roasted coffee performs best in sweetness. We can also judge according to the flavor description, the sweet fruits such as "honeydew melon, grape, slightly sour fruit" in the flavor can be judged as the coffee beans in the middle of medium-shallow baking. Flavor description "sucrose, maple syrup, chocolate" and other obvious sweet flavor can be judged as medium and deep roasted coffee beans. The sweetness of the coffee when the coffee beans have been decided, it means that the big direction has been determined and cannot be changed. However, the performance of the details can still be regulated by different cooking methods. Among them, how to flush out the sweetness of coffee is a problem that people pay more attention to.

For the specific method of cooking, Qianjie shared in more detail in the previous article, here is a brief summary. 1. Reasonable increase of water injection temperature can improve the sweetness of coffee; 2, sectional water injection can improve the sweetness and complexity of coffee; 3, the greater the intensity of stirring and rolling coffee powder layer, the easier it is to flush out the sweetness of coffee, but it is also easy to flush out bitter flavor.