Coffee smells good, but it doesn't taste obvious? There are six secret tricks to taste the aroma of coffee!

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Coffee, the most fragrant drink in the world

It is no exaggeration to say that coffee is the most fragrant drink in the human world. At present, there are more than 800 kinds of aromatic compounds that have been studied by scientists, most of which are volatile aroma, less water-soluble aroma, and some compounds have volatile and water-soluble properties at the same time. Therefore, coffee smells good and tastes less delicious, which is an indisputable fact and cannot be changed.

Even so, you can still add fragrance by developing your own potential. how do you do that? Let's watch it with the editor.

The secret of the aroma of coffee

The aroma of coffee is full of raw beans.

Every living creature is a chemical warehouse. The acquisition of food, through a series of chemical processes in the tissue of the body, is necessary to sustain life. This is the same for both animals and plants.

The same is true of raw coffee beans, that is, the seeds of coffee fruit. After the coffee tree absorbs the nutrients of sunlight, air, water and soil, after a series of chemical reactions, different compounds will be formed and retained on the coffee raw beans. If it is a volatile aromatic compound, it can bring the coffee raw bean aroma.

This is the main reason why even the same coffee species and different planting environments can produce very different changes. In fact, from the aroma quality and intensity of raw coffee beans, you can probably tell whether coffee beans are good or bad.

Aroma sources of coffee ripe beans

Raw coffee beans have to be roasted properly before they can be boiled into small weaves suitable for us to drink. The roasted cooked beans have much more aroma than raw beans. The secret lies in the two major chemical reactions triggered by the high temperature environment: the Mena reaction and the caramelization reaction.

The first to start, and the most influential, is the Mena reaction. Mena reaction is the chemical change of monosaccharides and amino acids, which is the main source of the fragrance of coffee. Amino acid is a component of protein, which accounts for more than 10% of the weight of raw beans. Coffee sugar is mostly in the form of sucrose in the bean body. In the process of baking and heating, sucrose will be degraded into monosaccharide, while protein will be degraded into amino acid. The two are used for Mena reaction.

The composition of the protein, Arabica and the bad flavor of Robusta are almost the same, so the difference between the two flavors lies in the amount of sucrose. Sucrose accounts for about 60.9% of the weight of Arabica raw beans, which is about 2 times that of Robsta, which can be explained as the main reason for the success of Arabica flavor.

Even for the same Arabica species, the sucrose content of poor varieties and lower altitude varieties is not as high as that of good varieties and high altitude coffee trees, let alone unripe or defective beans. This is why bean hunters and coffee experts are busy selecting coffee varieties and paying attention to the growing environment. It is also the main cause of low-defect coffee raw beans in the boutique coffee industry.

The second important reaction that affects the flavor of coffee is caramelization. At a high baking temperature, sucrose dehydration releases carbon dioxide, darkens the color and produces aromatic substances. Overroasting or underroasting can produce a taste of failure: insufficient roasting leads to a lack of aroma in coffee; overroasting will lead to excess bitterness due to excessive carbonization, which cannot be equated with delicacy.

Six secret tricks for tasting coffee!

Now that you know the source of coffee aroma, it's time to discuss ways to taste coffee. Follow and proficient in the following six tips, you will be a very professional coffee appraiser!

The first trick: smell dried incense (fragrance)

As mentioned earlier, most of the aromatic compounds in coffee are volatile substances. Most of them can be evaporated at room temperature. Therefore, the most fascinating thing about coffee is the smell of ripe beans when you open the package. The aroma after grinding is the highest point of the aroma explosion. Can make people forget their worries in an instant, and only focus on the coffee powder that has been ground in front of their eyes.

Volatile aroma and high, medium and low volatile substances, from high to low, from far to near, at different times, far and close to coffee powder, you can smell different aromas. When you have time, you can try in many ways.

The second trick: smell wet incense (aroma)

Some volatile substances need to be volatilized at a higher temperature, so after enjoying the dried incense and further sprinkling it with hot water, these aromatic substances that require higher temperatures will swarm out.

The third trick: suck in the entrance

The boiled coffee liquid should be tasted at a temperature acceptable to the tongue. Don't drink it all in one breath unless you are in a hurry. You will find that the same cup of coffee, from the highest temperature of 70 degrees Celsius, slowly taste the coffee liquid all the way down to room temperature, during the process, the aroma of water-soluble substances, as well as the degree of sour and sweet are different, is very attractive.

The fourth trick: body.

What on earth does body mean in the familiar coffee term? The meaning of our interpretation has two points:

One is the viscosity and weight of the coffee liquid.

The second is smoothness.

Coffee beans bred at high altitude are rich in contents because they take a long time to mature. It is understandable that after baking, there are more ingredients dissolved in the coffee liquid, and the coffee liquid is heavier, which will stick to your tongue. You can also try to vibrate your tongue quickly to feel and compare the weight of different coffee liquids.

The smoothness part can be understood in this way as after the coffee entrance, try to rub the tip of the tongue against the upper jaw. Supple, indicating that this coffee liquid has enough coffee oil; if not, there is less coffee oil.

It is understandable that high-quality coffee beans have more coffee oil, and of course, the deeper the roasting, the more coffee oil will be. This is also the reason why many people do not like shallow roasting coffee except being afraid of sour. In fact, this problem can be solved by using baking techniques, which can be skipped here.

Fifth move: hold your breath and vomit.

For friends who know how to spit smoke from the nasal cavity after smoking, this is very easy.

Before the coffee is swallowed, some of the water-soluble aromatic substances will volatilize through the action of oral enzymes. At this point, first close the mouth, and then slowly exhale through the nasal cavity, you can through the nose olfactory function, to enjoy these aromatic substances.

Sixth trick: throat rhyme (aftertaste)

After swallowing the coffee liquid, repeat the trick of using closed breath and vomiting, you can use the sense of smell behind the nose and feel the different aroma of coffee.

Did the friends get anything after watching it? Now follow and proficient in these six tips, and recommend it to other coffee lovers, so that everyone can enjoy drinking coffee!

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