How to avoid bitterness when cooking? Will silver skin have a bitter taste?

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Light to medium roasted coffee beans are relatively bitter and retain our favorite coffee aroma and flavor. Of course, bitterness is a relatively subjective sense, and there are still a large number of customers who like bitter taste.

Is it possible to avoid the bitterness of coffee by roasting coffee beans lightly to moderately?

The answer is not necessarily, the brewing equipment, as well as you or your barista will also affect the final taste of coffee.

To avoid bitterness, we must first avoid excessive extraction.

First, determine the grinding scale you use. The finer the coffee powder is, the larger the contact area between the coffee powder and water is. Although the flavor of this extraction is strong, it improves the extraction rate and increases the risk of over-extraction.

The second thing to confirm is, which paragraph of extraction does the bitterness come from? The summary is as follows:

1. Steaming time (at this stage, coffee powder comes into contact with hot water and is just beginning to change and develop)

two。 Front stage extraction (mainly sour coffee flavor)

3. Mid-stage extraction (from sour to sweet)

4. After-stage extraction (sweet and bitter flavor)

5. Excessive extraction (miscellaneous taste, bitter taste, bad taste after extraction)

It can be recalled that daily brewing | what is the flavor extracted from the front, middle and back of hand-brewed coffee?

The third thing is to confirm the temperature of the water. Hot water can effectively improve the extraction of flavor and aroma. We can choose to use hot water with a slightly higher temperature during steaming. During extraction, we can wait for the water temperature in the kettle to cool slightly before cooking.

In addition, the extraction time, some people will only extract the first part to avoid bitterness (usually I don't do this, complex coffee contains just the right bitterness), but it will lose the overall balance of the coffee.

Fourth, when grinding coffee beans, it is often found that the silver skin is a little too much. Some friends think that the silver skin has an astringent taste, so they screen out the silver skin in the coffee powder in advance and then extract it.

From the perspective of cooked beans:

During the baking process of sun-dried beans, the "outer silver skin" of the sun-dried beans will fall off together with the discharge of water. The outer silver skins of sun-dried beans are relatively more, and they take off more thoroughly when baking, so they are relatively less when grinding. Of course, it is directly related to the baking degree. The deeper the baking, the cleaner the silver skin will take off. As the air flow in the roaster boiler is discharged to the silver collection bucket

The "inner silver skin" in the gap between the washed beans did not fall off easily and remained in the center. There is a lot of silver skin in the washed beans, which will remain after baking and appear more during grinding.

What on earth does silver skin taste like? Will it cause bitterness? Give it a try with your hands.

Brewing: 90 degrees water, 1g silver skin, light golden yellow color

Flavor: when it comes to drinking, like Kuding tea, there is a little sweet rice taste, the tea feeling is obvious, the bitter taste is not obvious.

So, will silver skin affect the flavor?

After cooking, it is found that whether to keep the silver skin or not does not have a bad effect on the overall flavor. The silver skin of sun-dried beans is less, and the taste is not obvious, while the silver skin of washed beans is more, which enhances the sense of tea in the aftertaste, and there is no legendary bitterness. It is not necessary to screen out the silver skin when cooking, but to retain it increases the sense of hierarchy.