What flavor does coffee bring at different stages of extraction? Flavor Analysis of Coffee

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

When we drink coffee, we always hear what is in the front of a cup of coffee, what is in the middle, and what is in the back. In fact, how do we distinguish between the front, middle and back of a cup of coffee? Why can you say the flavor of the front, middle and back with such certainty? So we did an experiment to separate the front, middle and back of the coffee to see what flavor it would have! You can also try the front, middle and back flavor of coffee in this way!

We chose [washed Yegawaka] to do this experiment, because the flavor of this bean is outstanding, and it can obviously taste the flavor of different extraction stages.

Take 18 grams of beans, the ratio of water to powder is 1:15, because the cup holder is needed, so the ratio of powder to liquid is 113. 3. After steaming for 30 seconds, change the sharing pot every 80 grams.

First, try the difference between the three pots, and then mix them together to compare them. The first part smells very sour fruit, and the imported lemon and bergamot-like acidity is obvious; the acidity in the middle is not obvious and tastes light, which is the taste of baked peanuts and chocolate; while the sweetness of the latter is the highest of the three pots, but the concentration is the lowest, with obvious feeling of sandalwood and green tea, with sugar cane-like sweetness and a hint of berries and flowers.

When the three pots are mixed together, the whole becomes very balanced and the layers are enriched, with lemon and bergamot flavors in the entrance, almond chocolate and toffee in the middle, caramel sweetness in the second, and the finish of cedar and oolong tea.

Through this experiment, we found that most of the fruit acid and flower flavor appeared in the front section, the nutty flavor appeared in the middle section, and some woody flavor appeared in the latter part. For the whole extraction process, it is a process in which the concentration decreases gradually, and the extraction rate will not increase when it reaches a certain degree.

In fact, whether it is the front, middle or back, it is not so good to taste it alone, either the concentration is too high and the acidity is too strong, or it is light and tasteless, or it is sweet but with a woody taste. Only mixed together is a complete cup of coffee. But usually, if you want to know what kind of taste will appear in different extraction stages, you can also try this way.