The mystery of the cause of death of a cup of coffee-bitter and astringent coffee, who killed it?

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"this cup of coffee is too astringent / bitter", which means that the "brewing" technique needs to be strengthened.

But this is bullshit.

Chicken wood and beef are tough because the parts we choose are different in meat quality, but we don't use a suitable cooking method to deal with them. But coffee beans are not chicken. Coffee brewing is just a process of bringing flavor into the water. If there is no flavor in the cooked beans, they can't be washed out. It is difficult for us to add bitterness and astringency to the forehead at the end, and it is more likely that raw beans and baking cause congenital problems rather than acquired disorders of cooking failure. In other words, from the perspective of criminal forensics, you drink those very astringent and bitter coffee, in fact, most of the time you dump the body in the water after death, rather than drowning before death.

A cup of coffee tastes bitter only because ① coffee beans are bitter or mixed due to defects in raw beans or improper roasting, and do not avoid brewing, bringing bad taste into the cup. ② coffee is too strong to taste bitter or so messy that you can't find out what the main flavor is.

The astringency in coffee is a little more complicated: ① raw bean quality problems: raw bean varieties contain too much chlorogenic acid, such as Luodou or related hybrid varieties; raw bean defect rate is too high, such as immature beans and heterogeneous beans. ② baking problems: the baking degree is shallow, the development is not complete, the dehydration is not clean, and the smoke exhaust is not handled properly. ③ bean problem: coffee beans exhaust is still strong, carbon dioxide brings a little astringency. ④ cooking problem:

The extraction rate of coffee is too high, and too many dissolved substances are extracted, including both good and bad flavors, resulting in bitter taste; or the extraction rate of coffee is too low, and the extracted flavor substances are too few and out of balance, so the astringent taste is more prominent, resulting in sour taste.

As a coffee drinker, in most cases, he can only see the brewing process, and he does not have the professional level to detect and analyze where the bitter astringency comes from. Therefore, as the only suspect who has been witnessed to appear at the crime scene, who will carry the pot if you do not carry the pot?

In the coffee industry chain from seed to cup, coffee growers should work hard to select high-quality and suitable coffee varieties at the most suitable altitude and microclimate zone, and cultivate them meticulously. hard farming, weeding and pest control, fertilization and pruning, careful screening of players to pick fully ripe coffee cherries in the harvest season, and fine control of the degree of fermentation and drying through skilled and well-equipped processing plants. Bean bakers should be very responsible, after getting xxx raw beans, he tested the moisture content and density many times, searched from N baking curves, repeated cup tests, and finally found out the most suitable way to roast cooked beans with xxx. This bag of coffee beans was handed over to a professional barista, who made a judgment several times about the suitable water temperature, grinding degree, powder-to-water ratio and brewing utensils for this bag of coffee beans, which must be dealt with with the scheme numbered No. 8 in order to live up to their entrusts. brew out this cup of delicious coffee that everyone praises.

However, the premise of this hypothesis is that the participants in the entire industrial chain have several sets of kung fu methods. Among the 18 martial arts, they do not choose the strongest, but only for the most suitable. All people know very well what they are doing, and there is a lot of overlap in their professional applications.

What if it doesn't meet the requirements?

So the reality is that brewers are the most passive, and coffee growers, processing, trading, roasting and purchasing are often the ones who dominate, even if sometimes the brewers themselves are paying for the cup of coffee. If you compare coffee beans to a beautiful woman, her face, facial features, height and weight, BWH. These are all genetic problems. When farmers choose varieties, planting areas, and farming and harvesting, they have basically decided that after a period of plastic surgery and cosmetology in the treatment factory, they will be handed over to the bean baker to do styling design, dress up, accessories, and makeup. The barista is only responsible for the final photography and photo revision. If the guest asks for black coffee without PS, it depends on how good your matchmaker mouth can blow.

Coffee beans raw beans and roasting there is no "perfect" realm, let people how to wash how delicious, casually soak all have 100 points? Maybe there is. However, Michelin said that Zhang Sanlu Rice is the first in the world, and fans of Li Si and Steamed Rice with Red-Cooked Pork will definitely jump to protest against it. Eating and drinking is sometimes so subjective. It is indisputable that once the coffee is roasted, there will automatically be a "reasonable" brewing range (commonly known as sweet zone). The larger the range, the more tricks will be brewed and the more room for the final posture of each cup of coffee to play. What if that zone is as small as a point? Or that pot of beans are basically roasted defective beans, the expected value is negative? It is not the most pitiful thing that a skillful wife cannot cook a meal without rice. It is really miserable if you take a piece of burnt mutton to the chef and force him to produce medium rare's steak. What can the cook do at this time, evolve from very bad to not too bad?

For a long time, both at home and abroad, most coffee consumers always take a touch of contempt and harshness to the bar workers, and this group of people who stand at the forefront of the coffee industry shoulder too much unfairness. Since the word barista has changed from a drawer to a barista, it has undoubtedly raised the status of the brewer to a higher level. Every barista works hard in this position, in addition to making coffee, cleaning toilets, washing cups and dishes, but also responsible for the most immediate customer service, they are carrying the signboard of the coffee shop. So when we are unhappy about paying for a cup of coffee in a coffee shop, the first person to complain is usually the barista, not the bean baker, nor the curry farmer and the raw bean merchant. But the cruel truth is that in this circle, most baristas talk lightly, and the boss can only accept all the beans he buys, and the standard cheap professional wipes his ass.

On the other hand, if you see a barista performing a talent show on the bar, or when you inexplicably think of an undertaker, don't make too much of a fuss. He may not have killed the man (and he may not have saved it, of course). In short, the responsibility of the brewer for the death of a cup of coffee is much lower than you think. However, if you are a bean baker or a farmer, do you dare to confess your crime?

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