What does the color of Crema tell us?
The color of crema should be light reddish brown, but what does yellow-white or very black almost charred brown mean? The answer comes from drinks, because crema is actually carbon dioxide bubbles wrapped in brewed coffee, so the darker the foam means the stronger the coffee becomes a natural assumption. But it's actually very difficult to tell the color of coffee unless you dilute two cups of coffee or look at it under a microscope.
Another factor also plays an important role: the reflection of light from the foam means that the color of the coffee is much lighter than it actually is through the foam. And the smaller the foam, the greater the effect, so even if the espresso itself is very black, it may look very light (which explains why black beer has very white foam at the top).
A 15-second espresso usually has a whiter crema because it is lighter. Coffee powder is quenched by water for a relatively short time, and the viscosity of coffee is lower than that washed out in 25 seconds. For the same reason, coffee made from a lower water temperature will be lighter because it does not have enough energy to dissolve the substance in the coffee (it should be low solubility at low water temperature, not so-called energy). This also explains why excessive quenching can lead to the formation of crema that is as dark as charred.
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Coffee knowledge explanation on the Analysis of Acid components in Coffee
The acidity of coffee is usually considered to be related to the quality of coffee. Acidity is typical of high-value coffee in Central America and East Africa. Excessive sour taste is considered to be the disadvantage of coffee. Acidity is related to growing at very high altitudes and mineral-rich volcanic soils.
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When tasting individual coffee, you must drink it while it is hot.
Tasting hot coffee is the worst way to taste coffee. Only when the coffee cools slightly can you realize its hidden characteristics and delicacy, but the coffee will lose its mellow and rich flavor with the passage of time, so it is best to drink it within 10 minutes after brewing. Tasting coffee is not only to feel it with the taste of the tongue, but also to enjoy the aromatic mellow in the mouth.
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