The effects of water, temperature, time, freshness and roasting on a cup of coffee are all important.

From a bean to a cup of coffee, its life has gone through screening, drying, baking, grinding and extraction. There are many factors that affect it, and there are many reasons for the subtle taste.

1. The effect of roasting on the taste of coffee beans

Coffee roasting is that raw coffee beans remove excess water from coffee beans after roasting at a certain temperature, and some components in coffee beans are transformed into caramelized sugar and flavor oils. Roasting is a necessary stage for coffee beans to produce flavor. The flavor substances in coffee must be roasted in order to show their characteristics.

Roasting is the most difficult link in coffee technology. Good roasting can give coffee beans a second life, coruscate new vitality and show their greatest brilliance.

The degree of roasting is generally divided into four degrees: shallow, medium, deep and heavy. Shallow roasting can obviously show the acidity of coffee, and deeper roasting will further explore the sweetness and deeper taste of coffee. At the same time, with the deepening of roasting, the sour taste will be more lost and the bitterness will be more formed, while to the deepest French roasting, there are only bitter carbonized beans without sour taste.

2. The effect of freshness on taste

The freshness of coffee beans.

The flavor of the roasted coffee bean is fully revealed after 48 hours, and the best flavor period is within a week. With the passage of time, the aromatic molecules in the coffee bean continue to volatilize and absorb the peculiar smell in the air. The flavor of coffee beans will gradually lose, and after a month, it has basically lost its flavor, only bitterness and bad taste remaining.

3. The effect of water and temperature on taste

Water, 98% of a cup of coffee is water.

The quality and temperature of water affect the taste of coffee to some extent. In general, the trace elements contained in tap water or mineral water will react with the substances in coffee to affect the taste of coffee, and the excellent water quality will also have a bad effect on the taste of coffee, so pure water should be used in coffee extraction. Secondly, about the water temperature: the most suitable water temperature for coffee extraction is between 89Met 93 degrees. Too high temperature will increase the bitterness of coffee, while too low temperature will make coffee too sour.

4. The effect of extraction time on taste.

Extraction time. No matter what methods and tools are used, a reasonable grasp of extraction time is one of the things you need to pay attention to to make a good cup of coffee. Too long extraction time will lead to excessive extraction, so that the bitter and bad ingredients in the coffee will be extracted. On the contrary, if the extraction time is too short, it will lead to insufficient extraction, coffee taste is too light, the taste is not rich enough.