Fruity coffee beans how to smell the rich fruit aroma of coffee is indispensable.

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Front Street-Coffee Fruity Flavor Profile

Floral and fresh fruit are the most difficult aromas to capture, but they are the most attractive.

Floral and fresh fruit, so typical of any culture, can almost be seen as indicators of reproduction in our genetic code, signifying the continuation of the species. It is the smell of life, a gift to loved ones. Coffee beans used in light roasted beans have obvious fruity flavor, African coffee beans are the most obvious.

The fresh fruit in coffee is a huge promise, and they are the source of energy, feeding our cells and nourishing our brain cells through sugar. The smell of honey is a bridge connecting flowers and fresh fruit. We classify honey into flowers for logical understanding. It is almost a synthesis of spiritual and material values in the first-level descriptor.

Floral and fresh fruit flavors are the most difficult for novice tasters to identify, and some bakers try to avoid deep baking beans to preserve their activity. This not only avoids degradation of aroma precursor molecules, but also makes them more prominent through synesthesia with acids. But when coffee beans are lightly roasted (which is not uncommon), it can backfire. Because the floral and fruity precursor compounds produce a semblance of tonality during roasting, they do not reach the desired level, leaving a pungent acid in the coffee, accompanied by a strong herbal smell, in addition to the aroma becoming less pronounced.

Floral and fresh fruit aromas are found only in coffee that has been roasted, stored and extracted with care.

Floral and fresh fruit flavors are produced from a wide variety of compounds, including terpenes, alcohols, acids, esters, aldehydes, lactones and others. Their production depends partly on the genetic code of the plant itself (so variety and diversity matter) and on the habitat in which they are grown (temperature differences between morning and evening are also important, and places with large temperature differences are more conducive to terpenoid production), so coffee is mostly grown in equatorial zones or at high altitudes. Another factor is related to the fermentation of washed coffee. In the case of normal conversion of malic acid to lactic acid, floral and fresh fruit will become a major feature of washed coffee.

Knowledge: There are thousands of aroma types in coffee beans, not all of them can be identified.

In brief: Qianjie is a coffee research center, happy to share knowledge about coffee with everyone, we share it without reservation only to let more friends fall in love with coffee, and there will be 3 low discount coffee activities every month, because Qianjie wants to let more friends drink the best coffee at the lowest price, which is also the purpose of Qianjie for 6 years!

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