Knowledge of coffee tasting

About the journey of coffee tasting, especially Espresso. My experience is quite a bit from seeing that the mountain is not a mountain, and finally returning to the taste of seeing the mountain is not a mountain.

How do you say that? Not to raise yourself to the height of enlightenment. When I was in my infancy, I confessed that I did have a journey in pursuit of flavor. I used to be ecstatic about that little bit of citrus taste. "Wow, I got citrus flavor in espresso! Then, I began to wonder, if espresso leaves the balance and only has the so-called flavor, is it really still called espresso? In fact, now the Italian coffee industry does start from a rational return to the pursuit of flavor, re-find the flavor under the framework of balance.

Then, in terms of coffee roasting, I went from light roasting to medium-deep roasting, and then sought a balance in moderate roasting. Of course, it's not that I reject shallow baked es.

Presso, but light-roasted espresso is really not easy to have mellow thickness, sweet and sour balanced coffee.

Handsome Coffee has an idea that if the coffee is good enough, we don't need too much blending, and to some extent, we can make both hand-made and Italian.

So, following this theory, I evaluated it with this bag of coffee that didn't know the formula.

It's just, when I put the last bean on the scale,

114g . I'm going to make a hand flush and adjust it accordingly to make at least one cup of espresso with the right taste and one cappuccino.

Coffee equipment: La Marzocco Mistral, Hario V60

Grinder: Mazzer Mini

Evaluation period: 1 week after baking, unopened.

Powder content range: double about 19g-21g

Water temperature: 94 °

Extra factor: luck.

Hand flushing part

This part is relatively simple. According to the degree of baking, and the shape of bean particles. It is close to the third place in 2011 of Columbia COE in this exhibition (yes, the Columbia model, which I also used to do only espresso), so the grinding degree is about the same.

The design temperature is 94 °, using 20g coffee beans, rough grinding, 350ml water. Among them, 60 ml was used for stewing for 45 seconds. The whole cooking time is completed in 2 minutes and 30 seconds. Maybe some friends will say that it may fade. I will explain it specially in the hand column)

60g of water is used for steaming for 45 seconds

This is a very soft coffee. Although the degree of roasting is medium and shallow, the acidity does not sing a monologue all the way like many lightly roasted coffee. If I were to describe it, the flavor should belong to the softer fruity plum acid (compared to citrus). The reason why sour taste does not dominate, to a large extent, sweetness goes hand in hand with plum acid.

In terms of texture, the coffee is supple, and the aftertaste is not mixed. It's just that there isn't much coffee after all, and I can't adjust it many times. More or less, I feel that the sweet and sour feeling obviously comes largely from the fact that I may have made some insufficient extraction. Therefore, the aftertaste is not very long, and the coffee does lack some bitterness to support the overall balance.

I think that's all I can describe about this hand. At the end of the taste, my mind had already turned to Italian style. Because, I have less than 100g of beans left.

Italian style

Italian style is about character!

Because it takes about 20g for each production on my machine. In order not to waste, I specially like proud mary, prepared a small brush to stand by. Dig up the accumulated powder from the powder bin.

This account can be worked out.

I need to adjust the flow rate 1-2 times, adjust the flavor 1-2 times. All right, my beans are over.

The actual situation is that the first time the flow rate is too fast, the second time added the amount of powder, the flow rate is normal. Then, according to the taste, the grinder is slightly fine-tuned. Made two more times, four cups, two cups of Cabo, two cups of espresso.

Espresso is what surprises me the most. Because once you see the light-baked espresso, especially when you see its grease, you will have some worries.

However, the first thing that comes to mind is no longer flavor, but acerbic. But this one has reached the limit of baking in terms of my recognition. Because if it is a little shallower, it will become more than flavor and lack of texture.

The same sweet and sour feeling as hand Chong still occupies the protagonist. The texture is a little light, but it can still belong to the edge of Full Body. It's sticky. Bitterness is weak, but for this coffee, it's not a bad thing. Because maybe you can't tell what kind of acid it is, what kind of flavor you can associate with sour and sweet. It is no longer sour, and the slight lack of bitterness can remind people of the flavor of this coffee.

Like the hand flush, the aftertaste is clean and there is no miscellaneous smell. And, because I had the opportunity to adjust the flavor. The persistence of the aftertaste is obviously very long.

Cabo is another story.

In fact, Cabo here is the key to determining whether it is used for Italian matching. Because, generally speaking, lightly roasted coffee is less mellow and bitter, once espresso is mixed with milk, its flavor will be easily swallowed by the milky taste of milk. In addition, if the sour taste is too bright and too strong. Combining sour taste with milk, would you really like to drink a cup of sour yogurt?

However, this handsome coffee has taught me something more or less.

In view of the characteristics of coffee, my extraction is 2 seconds longer than espresso, thus increasing the penetration of coffee. (the soluble matter of the extract increases to fuse the milk.)

Frankly speaking, milk still has the upper hand in countering the taste of milk and coffee. But not much, because not much cocoa in the coffee, mixed with a lot of milk, gradually turned into a faint taste of milk chocolate. In addition, the soft plum acid gives this cappuccino a pleasant fruity milk, coupled with the combination of coffee's sweetness and lactose, which makes Cabo extremely sweet.

Do I like this coffee?

My words have given the answer.

Will I use it as the main espresso if I open a store?

Probably not, especially in China. Cappuccino, customers expect more caramel and cocoa.

Can this coffee give you some inspiration?

Absolutely. Shallow baking can also be accepted by espresso.

Appendix

"what kind of coffee beans would you choose if you competed?" I asked Michael.

"balance first, and then focus on flavor." Michael

"what kind of coffee do you like personally?" I

"in fact, it is sour and a little out of balance. And then I used my speech to psychologically imply to the referee that this coffee is still balanced, "Michael said.

If it is this kind of coffee

"extremely soft plum sour (sour) and obviously sweet fruit (sweet), under the support of cocoa (bitter) give you a rich and extremely clean taste." I'm assuming this psychological implication.