The richer the concentrated oil, the more mellow the coffee tastes? What does concentrated oil have to do with taste?

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Those who are usually concentrated sometimes see that the layer of Crema on the top of the concentrate is very thick, but when they drink it, it is water, and there is no body to speak of. So in the end, does the thickness of Crema have anything to do with the mellow concentration?

| | Crema |

The Espresso just extracted has a beautiful layer of golden grease, which we generally call "Crema".

The emergence of "Crema" is closely related to the pressure of the coffee machine. When the water is heated and pressurized, the soluble substances in the coffee powder layer will be extracted. This process will emulsify the natural fat and oil in the coffee. At the same time, freshly roasted coffee beans contain carbon dioxide, which is under pressure and melted into coffee in the process of making Espresso. The melanoid / melanoidins in coffee is the source of its color, which can temporarily maintain the foam characteristics for at least a short period of time.

| | Body |

Body, or alcohol thickness, is a feeling of "weight". When we drink a cup of coffee, it is thick, sticky, or thin.

Alcohol thickness is one of the elements of taste, in addition to sticky taste with high alcohol thickness, juicy sometimes can also give high alcohol thickness (imagine drinking soup, fruit juice, good tea). Body is not some kind of iconic taste that we can taste, but a feeling, a sense of weight. Its existence affects the overall taste of a cup of coffee, because the flavor of coffee is a combination of many factors-taste, aroma, texture and so on.

Substances are roughly divided into soluble and insoluble substances in the process of extraction. Soluble substances are those that can be diluted in water; insoluble substances are solid substances and oils that remain suspended in the liquid and cannot be completely dissolved in water, as well as fibers such as protein molecules and coffee. It is these substances that are not completely soluble in water, especially oils, that increase the thickness of alcohol-the feeling of Body-for this cup of coffee.

| what is the relationship between Crema and Body?

Beans: fine matching (Goran: Brazil)

Baking degree: medium depth baking

Have been raising beans for a week.

Use both ends to make two cups of concentrate: 20 grams of powder, the ratio of powder to water at 1:2, extract 40 grams of coffee for 25 seconds, and then scrape off one of the cups of Crema:

By comparison, it is found that the concentrated taste without Crema is thinner and the aroma is cleaner, while the concentrated with Crema is thicker and more fragrant than those without Crema, but with a slightly astringent feeling, and the beans are smoky because the beans are still fresh.

In fact, the existence of Crema will not have much to do with the concentrated body. The thickness of the Crema is mainly affected by the freshness of the beans, and if the beans are very fresh (such as freshly baked), the fat is the thickest, but unfortunately, it will disappear in a faster time. When you taste this kind of coffee, your tongue will feel the same way as when you drink soda. Because the gas produced during baking dissolves in water, it will be bitter or astringent.

As we said earlier, the main component of Crema is carbon dioxide, because freshly baked beans are so fresh that they start to exhaust when they come into contact with hot water, thus forming an antagonistic effect with hot water. The gas is wrapped in coffee powder, and the hot water cannot be fully contacted with the powder for extraction. Coupled with the passage formed during exhaust, the inertia of water causes the water to flow away from the channel. In this way, it can only extract things on the surface of coffee powder, but not enough, so there will be situations where Crema is very thick but does not taste good.

However, the editor believes that although the thickness of Crema is not directly related to the concentrated body, an extra layer of Crema makes a cup more obvious and rich in aroma, and the entrance will also have a good sense of stickiness.