How to understand the tea and dry feeling in coffee? Why does it taste bitter?

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First of all, we recognize that coffee is bitter, because coffee is bitter and astringent, so milk should be added to balance the bitterness.

But the taste of coffee is different, gently sip, if there is a bitter taste, then affect the level of the whole cup of coffee, negative astringency will expose the defects in the quality of coffee, but if the bitterness can return sweet, astringent can give birth to Jin, high-quality bitter taste is sometimes a symbol of the quality of coffee.

| how to understand tea and dryness?

Astringency is a sense of touch or pain. I understand that astringency is a non-smooth touch. Astringency and smoothness are the two major tastes of coffee. Astringency will be deducted in the process of cup testing, while smoothness will add points.

Astringency is not equal to the sense of tea, which is understood as the sense of tea, because some people think that tea is also bitter, but some green tea has no bitter taste and has a strong sense of sweetness. as long as the correct brewing method and water temperature are adopted, there is no bitterness and smoothness in the drink. For example, we often drink the flavor of green tea in rose summer, which is extracted correctly but not astringent. Similarly, when we drink black tea in Sidamo and black honey in Costa Rica, we drink oolong tea, which is slightly bitter and has a long aftertaste in the mouth. Sweetness gradually exceeds bitterness, and finally ends with sweetness.

Dryness, generally speaking, after the entrance of coffee, dryness occurs when drinking coffee, which will make the throat uncomfortable and cause the dryness of the throat, which is usually called "dryness". There is also a saying in drinking tea, also known as "throat locking".

| | throat rhyme is generally divided into sweet, moist, dry and cool |

Gan, that is, the feeling of returning to the throat.

As opposed to dryness, moisten the throat with a sense of comfort and smoothness, while dryness makes the throat uncomfortable, producing a dry and dry feeling, and even makes it difficult to swallow. In addition to extremely uncomfortable throat, dryness will also make drinkers anxious.

The cool throat rhyme is the best feeling, just like the coolness brought by drinking mint water.

| then, what circumstances usually lead to the astringency of the brewed coffee?

In order to eliminate the effect of defective beans on cooking quality, we often encounter sour and bitter conditions in daily cooking. The main reasons are:

1. The water temperature is on the high side (or there is a heat source to heat the water temperature continuously)

2. The water temperature is too low (or the hot water loses temperature too fast)

3. Stirring too much (or too fast)

4. the grinding degree of coffee powder is too fine (or too much ultra-fine powder).

5. The grinding degree of coffee powder is too rough.

These factors either cause the extraction rate of coffee to be improved, so that too many dissolved substances are extracted, including good and bad flavors, generally showing a bitter taste, or the extraction rate of coffee is too low. the extracted flavor substances are too few and out of balance, astringent taste is magnified and prominent, and generally shows as sour taste. Gold cup theory | only know that the extraction rate is 18% Mel 22%. What is coffee extraction?

So if you want to improve the astringency of coffee brewing, try lowering (raising) the water temperature or thickening (fine) the grinding scale. Hand flushing technique | timing of water injection, extraction time, concentration and extraction rate