Coffee body is affected by coffee bean variety, roasting degree, green bean quality and extraction

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The alcohol thickness of coffee is affected by the variety of coffee beans, roasting degree, quality of raw beans and extraction.

1. Different varieties of coffee bean alcohol have different thickness.

For example, gold mantenin, gold mantenin of Aiwo fragrance do moderate deep baking, mantenin itself is bitter and weak acidity, mellow and sweet, it just becomes the excessive variety of connecting Italian coffee and single coffee, the relatively high alcohol thickness brings a touch close to Espresso, compared with other single coffee, the taste of high bitterness also seems to be a substitute for Italian coffee. The woody flavor hidden under the high alcohol thickness and bitter sweetness extends it to the category of single coffee. As a result, Mantenin has become the most popular single coffee in Aiwo fragrance shops.

2 in terms of raw bean treatment, honey treatment and solarization will get higher alcohol thickness and better taste richness. The aroma of sour flowers of coffee beans treated by water washing will be more prominent, and the taste will be clean with high clarity.

3. From the roasting point of view, the baking curve can emphasize or dilute the alcohol thickness of coffee, which is also based on the roaster's understanding of coffee beans, as well as the positioning of the brand, what kind of coffee they want to make and what kind of people they want to adapt to.

4. From the point of view of extraction, this introduction about extraction of carmine has been written too much before. let's talk about extraction related to the thickness of alcohol. With different extraction utensils and different filters, the oil will more or less seep into the coffee liquid, which has a great impact on the mellow texture. Some utensils extract alcohol with high thickness but dull and cloudy taste, while others can get clear and clean taste but low alcohol thickness.

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