Introduction to the flavor characteristics of sun-tanned coffee beans

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Front Street Coffee-Sunny Ye Jia Xue Fei, Flavor Introduction

Yegashefi solarization

After picking, the fruit is not peeled, and the sun drying process (the oldest treatment in existence) begins. The drying process usually lasts for one month. The treatment method should ensure that the coffee does not lose its flavor and is not infected. The beans of the sun method drink with complete natural mellow flavor, gentle aroma and more sugar.

Sunlight yejia generally has a light fermented aroma, caramel bitterness will be heavier, but the taste will be rich, honey sweet, body thick and lasting aftertaste, rich texture and unique soft floral impact taste buds, aftertaste left endless aftertaste, washed yejia acidity will be brighter, similar to citric acid, taste more fragrant, citrus fragrance is more obvious, the tail section has some tea feeling. Both will have fruit acid flavor, closer to lemon citrus fruit.

Sun-dried beans have relatively more silver skin, which is more thoroughly removed when baking, so it is relatively less when grinding; washed beans have more silver skin, which will remain a lot after baking, and appear more when grinding. Of course, it had a direct relationship with the baking degree. The deeper the baking, the cleaner the silver skin would be.

Too much silver skin will taste astringent, but if the raw beans are excessively treated with silver skin, it will lead to reduced flavor.

Moreover, the central line of washed beans must have silver skin, but the problem is that that part may not produce a very obvious astringent taste, do not completely pick out the silver skin

Many people don't like the sour taste of yega coffee, and they shiver when they hear it. They all misunderstand the acidity of coffee and think it's better to have a mellow taste. Actually, it's not. The acid of coffee is not the acid of vinegar, but of fruit. Coffee beans are Coffee cherry in English. Coffee beans are actually a fruit. Sour, which means the bean tastes more active and refreshing. Of course, I have to say that this is not to say that the more sour the coffee, the better. Taste is subjective, it is good to like it. Here is just the introduction of coffee acid.

The opposite of acid is mellow. In professional coffee tasting, this indicator is also called taste, which is figuratively interpreted as water and oil. In many cases, American beans taste more mellow than African beans. After drinking it, you will feel that the taste is very full and a little sticky.

back to gan

Coffee after drinking will have a aroma back from the throat, some aftertaste lasting, clear, some are short, fuzzy. Generally speaking, strong and sweet coffee beans are better. To put it simply, the more saliva you secrete after drinking, the stronger the taste.

last

Learning to taste coffee is a process that takes time and costs. But if you think of it as a taste and fun of life, you can start with single-serve coffee. It doesn't have to be professional. It can make a difference, say something about it, and enjoy it.

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