Does hand coffee produce grease? The function of Coffee Oil is Coffee Oil good for the body?

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Whether it's hand coffee, espresso or Turkish coffee.

The preferred baking degree is from shallow baking to deep baking.

Basically, it's hard for us to ignore the effect of coffee oil on a cup of coffee.

Some people care about the so-called "Body" when they drink coffee, which has something to do with fat.

Some people drink coffee and care about the so-called "aroma", which has something to do with oil and fat.

But fat, the role played in a cup of coffee is not so simple.

Coffee oil may enhance or destroy the flavor of a cup of coffee.

Today, let's talk about two aspects: should we care about the fat of coffee or not?

And, if we care, from what aspect should we look at it?

[flavor level]

When it comes to coffee oil, the most intuitive thing for everyone should be the golden grease foam on the Italian concentrate.

We call it "Crema."

Crema is widely known as the flavor source of a cup of Italian coffee.

But that's only half true.

There are many flavor substances in coffee that are fat soluble.

Moreover, the so-called "emulsification" will occur in the process of coffee extraction.

If the extraction method is proper, the emulsified oil-water mixture is in the state of "oil in water".

Oil can also retain a large number of water-soluble but highly fugitive flavor.

However, the most terrible thing in life is often this proviso.

Causing "miscellaneous astringency" and "throat bitterness" and even "burning taste" are all fat-soluble substances.

Although coffee fat is good for flavor, it is by no means the more.

If you like, you can lick the Crema on top of the Italian concentrate alone.

You will find that although there is a full aroma, there is also a considerable sense of astringency.

This is still under the premise of semantic concentration of proper extraction.

For some Italian coffee, it is also possible to cause bitterness and mixed taste in order to extract a little more Crema.

The miscellaneous sensation caused by this fat-soluble substance is also a very important factor in the discussion of hand-brewed coffee.

In hand-brewed coffee, if there is not enough fat, it will cause a thin taste.

But allowing too much emulsified oil to enter the coffee liquid will also cause a bad flavor.

So on the hand punch, how to get through the proper extraction

To achieve the balance of taste and flavor of oil extraction point is also a science.

It is also a flavor aspect that is most difficult to control by mobilizing the so-called "parameters".

Oil brings coffee with sweetness, taste and mellow aroma.

There must be grease.

Otherwise, like a glass of skim milk, the lactose content may be the same.

But there is a considerable difference in sweetness between skimmed and full-fat drinks.

But another certainty is that the oil is uncontrollably allowed into the coffee liquid.

Of course, there will be the smell caused by improper extraction.

Of course, it is certain that coffee fat has a great effect on a cup of coffee.

But in fact, most people are concerned about the fat of coffee.

I don't care much about the change in the flavor of a cup of coffee brought about by oil.

It's another problem that is more closely related to our lives-health.

[health level]

Coffee oil does contain some substances that are relatively unhealthy.

Will increase the triglyceride and low density cholesterol index in the blood.

Some studies have pointed out that as long as you drink the coffee fat of 60mg every day

It will increase triglyceride and low density cholesterol.

But if it is in the way commonly used in the current boutique coffee,

The extraction mode of its own low pressure will make the amount of coffee oil extraction small.

Although no filter paper is used

A cup of 120c.c. The coffee oil content of light roasted coffee is about 2--3mg.

The same amount of deep-roasted coffee baked to oil, the content of coffee oil is about the same as 5mg.

If filter paper is used for filtering, this value will be reduced to 0.2--0.6mg

In fact, there is no need to worry about the problem of accidental overintake.

And there are many antioxidants in coffee.

In fact, it also has a corresponding protective effect on cardiovascular maintenance.

The related benefits can be found in details.

The third wave of mainstream boutique coffee-talk about shallow roasting tonight

However, the espresso extracted by high pressure has a higher proportion of oil content.

The quantity is small, so you should measure it a little when you run the shop. Don't drink too much.

In fact, all in all,

What we should care about is the effect of oil on the flavor of a cup of coffee.

At the level of health

We don't need to worry about the fact that the filter paper is healthier and other things like that are unhealthy.

Coffee oil, there's nothing wrong with it.

What should be noticed is how to use it to evolve the flavor of a cup of coffee.

Instead of judging the quality of a cup of coffee simply by measure

Those with more oil may be mellow and sweet, or they may be out of balance.

If there is less oil, it may be clean and refreshing, or it may be light.

How to control the grease is the key point of a coffee player's heart brewing method.