Do you understand the meaning of coffee return? | analyze the reason why coffee returns to Gump.

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Do regular coffee drinkers often feel a sweet feeling in their throat after drinking coffee for a period of time, and it can last for a long time? in fact, this is what we often drink coffee called "Huigan". When you go to a cafe for coffee, there will be such an introduction by a barista. Today, let's find out what "Huigan" is.

Let's just drink concentrate and take a sip of esp. Then take a sip of water. Can you feel sweetness in the mouth at this time?

Here's the question-if that's the case, do you feel so sweet with a sip of coffee and a cigarette? After drinking traditional Chinese medicine, I feel sweet in the mouth after drinking water. Is this traditional Chinese medicine also sweet?

So what kind of taste feeling should be called "Huigan"?

Coffee itself has a small proportion of sugars in a cup of coffee. The sweetness felt when drinking coffee can usually be sensed after the entrance of the coffee. (of course, we are all referring to freshly ground coffee beans, excluding instant coffee, which is artificially blended sweet, sugar, not the natural sweetness of plant seeds.) beginners, people who do not drink coffee often or who have little experience in coffee taste, it is easier to detect bitterness, sour and salty when drinking coffee, while sweetness is often not easy to detect and recognize. Moreover, coffee is a plant seed, and the sugar content is very low in the extraction process after high temperature roasting. This is either true or sugar is so sweet, which is difficult to describe. With the accumulation of tasting experience, the ability to distinguish the taste of coffee is gradually strengthened, and you can naturally feel the strength of sweetness.

The structure of the human body determines that what we taste at the tip of the tongue is sweet, and what is born from the root of the tongue to both sides is sweet. Note here that the place where human beings taste bitterness is also the root of the tongue.

Sweetness and sweetness should coexist, but the sweetness does not last that long, while Huigan, drinking up a cup, may remain in the mouth for a few to more than a dozen points.

But in scaa or coe, there is no such item in the cup test score. Of course, this cup test was invented by foreigners, and the description words of China are all translated and cannot be completely accurate.

In the cup test score table, the only thing that has something to do with Huigan is "Aftertaste", that is, "Huiyun". What is Huiyun? To put it simply, it refers to the description of whether the flavor of coffee stays in the mouth for a long time.

Roughly according to the baking degree to distinguish the sweetness of coffee, is not very accurate, different varieties of beans with different grades and different treatments will be an exception, and there are many, try to give an example.

1. When the baking degree reaches medium depth and depth (extremely bitter without acid), the strong fragrance is bitter, the Italian bean extract is concentrated, and the espresso is slowly diluted in the mouth, which will reflect the feeling of bitterness in the mouth. This feeling can be called sweet or sweet, but there is a difference between the first taste and the fourth taste, but there is a gap.

two。 When the baking degree reaches moderate, the sour and bitter reach a balance, highlighting the caramel and sugarcane sensation, while the sweetness is also prominent, which is similar to the light sugar sweetness, which is more suitable to be called sweet.

3. Medium and shallow roasted coffee is sour and a little sour. This kind of coffee is sweet after being sour, similar to the sweetness in the mouth after eating apples and other fruits. Coffee is sweet, different varieties, some sweet and some weak, some coffee is suitable for sugar sweet, some coffee is suitable for back sweet, depends on how to use it, each cup of coffee needs targeted use.

Plant baking and frying extract, on which coffee is really the same as traditional Chinese medicine or tea.

Both coffee and tea have rich taste, and traditional Chinese medicine has rich taste according to different medicinal materials, but most of them have bad taste, so people don't want to taste it, but of course there may be "Huigan".

It is true that there is no "mellow" in coffee cups in foreign countries. at present, the English language of daily use is similar to that expressed by "Huigan", but this English word has its limitations and cannot fully express the complex sensory enjoyment of Huigan. When we communicate with foreigners, we can use: fell mellow after tasting to express the feeling after drinking tea. It is mainly caused by cultural differences and the vastness and profoundness of Chinese characters.

So: drinking coffee before drinking water itself should also be called Gump, drinking water will reset your mouth, make your taste more sensitive, easy to taste the various flavors of coffee.

In fact, "Huigan" is the residual time of the sugar in the throat after the coffee itself is dissolved, and this time can last for a long time. "Huigan" can be regarded as a basis for whether a cup of coffee is well brewed or not. it is also the approval of the coffee roaster.

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