One cup of good coffee is enough! Coffee common sense that you may not know!

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In recent years, the atmosphere of drinking coffee in our country has become more and more popular, and the charm of coffee lies in that it is full-bodied, mellow and relaxing. Today, the editor is here to share some common sense of coffee that may not be known, hoping to provide some help to friends who love coffee.

One: coffee won't all melt when you throw it into the water. The maximum extraction rate of roasted coffee beans is 30% (substances that can be dissolved in water divided by the total weight of coffee powder). This looks like nonsense.

Meaning:

1. Whether it's French pressure, Philharmonic pressure, all kinds of pressure, or espresso. The best extraction rate ranges from 18% to 22%, because there are only about so many good flavors in the coffee, and the rest are basically bad flavors. Insufficient extraction (less than 18%) means that the flavor of coffee is not fully dissolved in water, and excessive extraction (more than 22%) means that the miscellaneous flavor of coffee is easy to blend into the water.

Baristas rack their brains to make the perfect cup of coffee, all based on this. And everyone even each time the taste of coffee will be slightly different, in addition to the extraction rate may be different, but also may be caused by uneven extraction of particles from different regions and sizes of coffee powder.

two。 It is surprising that all our instant coffee can be dissolved in water. It shows that instant coffee has been extracted, but it is only reduced to powder particles in some physical way. Exactly how to do it is outside the scope of discussion here.

2: Coffee is actually part of the fruit. Since coffee is roasted, coffee is in a sense (not absolutely) changed from fruit to dried fruit.

Meaning:

1. The plums and oranges we sometimes drink are actually its precursors, combining the fruit flavors of local environments; the almonds and walnuts we drink are partially caramelized during baking. We drink cocoa (a bitter taste), syrupy (a combination of bitter and sweet), and a deep, charred taste.

2. In view of one point, we understand why coffee is popular with fast roasting. Just like steak, the outside is charred and the inside is tender. There is cocoa and nut flavor brought by caramelization on the outside, and the sweet and sour fruit is still retained inside. This brings a richer, multi-layered flavor to mind.

3. A lot of people pursue flavor theory tirelessly. But the rules of flavor wheel arrangement are ignored.

4. Most importantly, coffee isn't just bitter. At least good coffee is not.

Three: The grinder is the process of turning coffee beans into powder. That's another crap, but...

Meaning:

1. The finer the powder, the more exposed the coffee surface to air and the faster the evaporation time. Italian coffee requires the finest powder, and once ground, most of the flavor is lost after 2 minutes.

2. Why wouldn't anyone recommend a hand-grind mechanism for espresso--because it takes far more than two minutes to shake 20 grams of powder, and your hands break.

3. If the particles of the powder are inconsistent, the same hot water passes through small particles, and the extraction is too much (the surface exposed to water is more), and after large particles, the extraction is not enough (the surface exposed to water is less), which is the above mentioned uneven extraction.

4. The filter of the French press pot is very coarse, so it is required to grind large particles. Therefore, the requirements for the grinder are high, because if the size is not the same, not only will there be the third problem, small particles will penetrate the filter, causing coffee turbidity.

Four: No matter what kind of drink, the most suitable for the public often tastes more balanced. In coffee, the taste balance is mainly reflected in sweet and sour bitterness.

Meaning:

1. Sweet and sour, normal people can feel it. Calm down and you can feel these three flavors.

2. Sour on both sides of the tongue coating is more sensitive, sweet in the tip of the tongue, bitter and then tongue root. Because of the shadow of bad coffee in the past. Many friends try sour coffee for the first time, just want to taste it, a drink to sour, it is easy to give up, at this time may wish to drink, let coffee quickly cover all taste buds in the mouth, sour and bitter neutralization is not so exciting.

3. The taste of coffee is uneven, and normal people can judge it with a little guidance.

4. Some people say that you have to drink 1000 cups of coffee to know how to taste coffee. In fact, a good cup of coffee, coupled with the right guidance, is enough.

END