Why does the coffee taste salty? How does the salty taste of coffee come from?

As we all know, there are four basic flavors of coffee, namely, sweet, salty, sour and bitter.

The basic flavor is SCAA.

Many friends who are new to coffee reflect that I can't drink it salty. This is also normal, because most beginners do not have a range of knowledge about the taste of coffee.

[probe into the salty taste of coffee from the cup test concept of CoE]

Overall, sweetness does have a great effect on coffee, which can also be confirmed by the CoE (Cup of Excellence) cup meter. This is a cup meter designed to find the best coffee from a pile of good coffee. the whole table is developed around the two main axes of [sweetness] Sweet and [cleanliness] Clean Cup, and the test items are strongly related to each other.

The study found that for every 300 meters above sea level, the sugar content of coffee beans increased by 10%. In other words, the higher the altitude, the sweeter the beans, as long as they are properly baked, they will certainly show elegant and smooth [sour] Acidity and [taste] Mouth Feel, and of course the sweet and varied aroma will be caught by the sense of smell behind the nose. Under this series of interrelated testing items, only sweetness and cleanliness can run through the whole audience. So going back to the origin, the concept of how to maximize sweetness, match sour and salty tastes, and finally control bitterness applies not only to coffee, but also to other foods.

In addition, from the point of view of baking and cup testing, sour and sweet are really indispensable. The higher the altitude of raw beans, the higher the sucrose content, the better the acid quality, and of course, the higher the sucrose content, the sweeter it is, which means that after baking, there is a chance to produce more fatty acids to increase aroma and flavor.

With the sweet taste, the acidity will be softer and the Body will be round and smooth. If there is only sweet but not sour, it also makes the coffee lose its liveliness and brightness. Finally, the taste balance of coffee is not uniform, but a kind of matching aesthetics. This not only affects the drinking experience of consumers, but also an important issue that bakers have to face.

[salty taste in coffee]

In fact, there are many kinds of salty taste, and the aroma reminds people of salty foods, such as the smell of too much salt in fried food, and the smell at the bottom of the cup after drinking coffee. Think of salty snacks such as shrimp sticks and Wangxianbei, and so on. And the taste summed up is the taste of salt.

The salty taste of coffee mainly comes from minerals, which are not reduced by roasting. On the contrary, the content of sucrose in fresh coffee raw beans accounts for about 6% to 9% (depending on altitude), which is also the largest source of coffee sweetness. The poor storage of raw beans and improper roasting not only make the coffee lose its sweetness, but also make the acid irritating and unpleasant. After losing the balance of sweetness, it will highlight the salty and sour taste, and if the baker does not notice for a moment, deliberately grinding sour in order to modify the acerbic displeasure, it will only make the coffee more salty and bitter.

Usually do hand flushing and Italian style will occasionally taste and "smell" to [salty] (smell refers to the smell after grinding), and most of the time, the salty taste is more obvious in Espresso.

Due to the distribution of taste, sour and salty taste, it is easy to be confused, inferior acid and salty taste is difficult to distinguish. But it is different from the salty taste of salt after all.

Of course, some beans are very salty, which is very close to the salty taste of sea salt. although some people say that they are affected by the sea breeze, they are lack of proof, so they can only listen to it for a while.

Interestingly, in most parts of the United States, they like to mix out the salty flavor, but it is actually because SCAA says it is the basic flavor, so make it salty. It feels like the biblical standard of SCAA for Americans in the coffee industry.