Do you know which coffee beans are the sweetest? where does the sweetness of coffee come from?

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When it comes to coffee, the first reaction is that TA is very bitter, no milk, no sugar, can not be imported, this deep-rooted concept. If someone told you that coffee is sweet, would you believe it? But in fact, sweetness is one of the flavors of coffee.

Where does the sweetness in coffee come from?

Here, the editor is going to act as an intellectual again. More than 50% of the coffee beans are composed of carbohydrates, which contain a lot of sugars, such as sucrose, pectose, glucose, etc., but these sugars are not all soluble in water. Only partially soluble in water, which is why many people can not taste the sweetness of coffee.

What factors affect the sweetness of coffee?

1. Different varieties of coffee beans

We know that robusta and Arabica are two important branches of coffee, and Arabica coffee contains almost twice as much sugar as robusta coffee, which is one of the reasons why Arabica has better quality. It is generally believed that Bourbon coffee is sweeter than Catimor coffee.

The slower the coffee fruit ripens (for example, it may be planted at a higher altitude), it usually contains more sugar. In addition, honey-treated coffee may be sweeter than water-washed coffee.

At this time, some people may ask that some Arabica beans are not sweet. It is important to mention that most mature, healthy and flawless Arabica beans are graded in sweetness. When there is a lack of sweetness, it is usually classified as immature or defective in the process.

If coffee doesn't taste sweet, does it mean it's undercooked or defective? Not necessarily. Roasting and brewing also affect the sweetness and bitterness of coffee, and the intensity of taste buds varies from person to person.

Second, the baked sweetness

Recalling the Maynard reaction mentioned by the editor, sugars play an important role in it. It is written in related books that "the chemical reaction begins at the beginning of baking, and the reaction between amino acids and reducing sugars is a non-enzymatic browning reaction."

It is not enough to have a good bean, and you need the right roasting method to maximize the flavor of the coffee. When baked to an explosion, the sugar will be caramelized. As the temperature increases, the sweetness and flavor of the coffee beans will slowly lose, leaving only tiresome bitterness.

Third, the sweetness of the hand

Baking mastered, you may not be able to drink sweet coffee, the next key is to brew coffee, brewing coffee is a profound knowledge. Coffee is at its best, and the sweetness is our goal, but this goal requires a very rigorous brewing plan and a good control of each variable in order to drink sweet coffee.

Therefore, when it comes to coffee, the taste reflected is only bitter, sweet, sour, floral and so on. The world of coffee is very mysterious and requires you to explore the mysteries of coffee.

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