Analysis of coffee oil at the flavor level

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Fat, the role played in a cup of coffee is not simple.

Coffee oil may enhance the flavor of a cup of coffee, or it may ruin the flavor of a cup of coffee.

Is the fat of coffee important?

When it comes to coffee oil, we should be the most intuitive, Italian concentrate on the golden layer of oil foam, we call it "Crema". Many people see Crema as the soul of an espresso, but that's only half true.

Many flavor substances in coffee are fat-soluble, and the so-called "emulsification" will occur in the process of coffee extraction. if the extraction method is proper, the emulsified oil-water mixture shows the state of "oil-water". Oil can also retain a large number of water-soluble but highly fugitive flavor.

However, causing "miscellaneous astringency" and "throat-biting bitterness" and even "burning taste" are fat-soluble substances.

Although coffee oil is good for flavor, it is by no means the more the better. if you like, you can try a mouthful of Italian concentrated Crema, and you will find that although it has full aroma, it is more astringent.

This is still in the proper extraction of Italian concentration under the premise, some Italian coffee, in order to pull flowers, will try to extract a little more Crema, resulting in bitter miscellaneous flavor is also very likely.

The miscellaneous sensation caused by this fat-soluble substance is also a very important factor in the discussion of hand-brewed coffee. In hand-brewed coffee, if there is less oil, it will cause a thin taste.

However, allowing too much emulsified oil into the coffee liquid will also cause bad flavor, so it is also a knowledge that how to balance the taste and flavor by proper extraction. It is also a flavor aspect that is most difficult to control by mobilizing the so-called "parameters".

Fat brings sweetness, taste and mellow aroma to coffee, which must be present, otherwise, like a cup of skim milk, the lactose content may be the same, but there is a considerable difference in sweetness between skimmed and full-fat drinks.

Another certainty is that if the oil is allowed to enter the coffee liquid without control, there will naturally be a bad smell caused by improper extraction.