Arouse the sleeping flavor of coffee powder Hand brewed coffee Flavor description and the correct way to drink hand brewed coffee

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How many kinds of coffee flavors are there? when drinking coffee, it is said that there are honey, flower and fruit flavor, citrus, lemon and other flavors. How do these flavors sleep in the internal structure of coffee beans? you have to know how to awaken them. Through what contact with the outside world can they wake up?

When we touch hand-made coffee, we must have heard a word called "steaming". So what is "steaming"? Let's start with a simple theory: steaming coffee refers to the process in which hot water releases gas quickly after it comes into contact with coffee powder.

The gas to be released from coffee comes from the roasting stage. Whenever the raw coffee beans are roasted, the heat produces carbon dioxide and is sealed in the coffee beans. As soon as the baking process is completed, the coffee beans begin to release these gases slowly. In a period of time, it will release more gas, which we call the "exhaust period".

If your coffee beans are roasted within 10 days, there will be more gas in the beans and more steps to emit them. When the hot water comes into contact with the coffee powder, the coffee powder begins to expand, throwing out all its own gas, creating a steaming effect, that is, the drum bags you see like small black steamed buns. After expansion, the gap of coffee powder will be reduced and the probability of channel effect will be reduced. Sometimes, it is also advocated that when roasting coffee beans by hand, you can stir slightly when steaming to improve the extraction rate.

Coffee beans begin to exhaust after roasting, and a few weeks later, when the carbon dioxide in the coffee is discharged, the flavor of the coffee is lost. If you want to extend the flavor of the coffee, be sure to preserve the gas released by the coffee beans.

If the coffee powder, the gas will easily escape from the coffee powder. This is why we all advocate grinding coffee beans into coffee powder before extraction.

Make coffee by hand slowly, not drink it all at once, but slowly taste the flavor and taste of the coffee.

Flavor description:

Sweet taste:

How sweet are these coffee beans? This is a very pleasing feature of coffee, of course, the more the better.

Sour taste:

How sour is this coffee bean? Is it sour and pleasing? If the sour taste is dominated by unpleasant ingredients, it will be described as sour, and the pleasing sour taste tastes refreshing. It's juicy.

Palate:

Is there anything light in this coffee? Meticulous. Tea-like taste? Or there are rich. Like whipped cream. A thick trait? Again, not everything is better. Low-quality coffee beans often have a thick taste and low acidity, but they are usually terrible.

Balance:

This is the most difficult trait to define when tasting. There are many different flavors in a sip of coffee juice, but are these flavors harmonious? Is it like a perfect piece of music? Or is there an element in it that is too prominent? Is there a trait that is too strong?

Flavor:

This project not only describes the various flavors and aromas of a kind of coffee, but also includes whether the reviewer likes the cup of coffee or not. Many novice commentators are often frustrated in this respect. Each coffee bean they taste is obviously different, but there are not enough words to describe it.