Effect of Oil on Coffee Flavor what is the effect of Coffee Oil on Flavor and Health?

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Whether you like hand-brewed coffee, espresso or Turkish coffee, and the degree of roasting is light to deep, basically, it's hard to ignore the effect of coffee fat on a cup of coffee.

Some people care about the so-called "Body" when they drink coffee, which has something to do with fat.

Some people drink coffee and care about the so-called "aroma", which has something to do with oil and fat.

But the role of fat in a cup of coffee is not so simple: coffee oil can enhance or ruin the flavor of a cup of coffee.

Today we will talk about two aspects, whether we should care about the fat of coffee, and, if so, what attitude we should use to look at it.

[flavor level]

When it comes to coffee oil, the most intuitive thing should be the golden fat foam on the Italian concentrate, which we call "Crema". Many people see Crema as the soul of an espresso, but that's only half true.

Many flavor substances in coffee are fat-soluble, and the so-called "emulsification" will occur in the process of coffee extraction. if the extraction method is proper, the emulsified oil-water mixture shows the state of "oil-water". Oil can also retain a large number of water-soluble but highly fugitive flavor.

However, the most terrible thing in life is often this. Causing "miscellaneous astringency" and "throat-biting bitterness" and even "burning taste" are fat-soluble substances.

Although coffee oil is good for flavor, it is by no means the more the better. if you like, you can lick the Crema on top of the Italian concentrate alone, and you will find that although it has a full aroma, it is also quite astringent. This is still under the premise of properly extracted Italian concentration, some Italian coffee, in order to pull flowers, try to extract a little more Crema, resulting in bitterness and mixed taste is also very likely.

The miscellaneous sensation caused by this fat-soluble substance is also a very important factor in the discussion of hand-brewed coffee. In hand-brewed coffee, if there is less oil, it will cause a thin taste, but allowing too much emulsified oil into the coffee liquid will also cause bad flavor, so in hand-brewing, how to use proper extraction to achieve a balance between taste and flavor of the oil extraction point is also a science, and it is also a flavor aspect that is most difficult to control by mobilizing the so-called "parameters".

Fat brings sweetness, taste and mellow aroma to coffee, which must be present, otherwise, like a cup of skim milk, the lactose content may be the same, but there is a considerable difference in sweetness between skimmed and full-fat drinks.

Another certainty is that if the oil is allowed to enter the coffee liquid without control, there will naturally be a bad smell caused by improper extraction.

It is certain that coffee oil has a great effect on a cup of coffee, but in fact, most people care about the oil of coffee, not how much it changes the flavor of a cup of coffee. it's another problem that is more closely related to our lives-health.

[health level]

Coffee oil does contain some unhealthy substances that can increase triglycerides and low-density cholesterol in the blood.

Studies have shown that as long as you drink 60mg coffee fat every day, it will increase triglyceride and low-density cholesterol. However, if the current boutique coffee is often used in terms of its own low-pressure extraction mode, the amount of oil extraction of coffee will be small.

Although no filter paper is used, a cup of 120c.c. The coffee oil content of shallow roasted coffee is about 2--3mg, the same amount of deep-roasted coffee roasted to oil, and the coffee oil content is also about 5mg. If filter paper is used for filtering, this value will be reduced to 0.2--0.6mg.

In fact, there is no need to worry about the problem of accidental overintake. There are many antioxidants in coffee, which actually have a corresponding protective effect on cardiovascular maintenance. On the contrary, the espresso extracted with high pressure has a high proportion of espresso oil and a small amount, so you should weigh it a little when visiting the store and don't drink too much.

Conclusion

All in all, what we should care about is the effect of oil on the flavor of a cup of coffee. On the health level, we do not need to care about the filter paper is relatively healthy, other relatively unhealthy and so on. There's nothing wrong with coffee oil. Attention should be paid to how to use it to evolve the flavor of a cup of coffee, rather than simply judging the quality of a cup of coffee by quantity.

Those with more oil may be mellow and sweet, or they may be out of balance.

If there is less oil, it may be clean and refreshing, or it may be light.

How to control the grease is the key point of a coffee player's heart brewing method.

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