How does the flavor of boutique coffee beans come from? how does the fruit flavor of coffee come from? Oh, it's interesting.

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Qianjie-Coffee Fruit Flavor Source

I believe that at the beginning of contact with coffee, most of the first impressions of coffee are bitter, and they may occasionally feel sour, and they are very confused about the floral and fruity description.

Some friends who do not know coffee will even think that the flavor description of coffee is the addition of flavor substances to coffee. In fact, this is not the case. This is the magic of coffee. It contains a lot of flavor substances. At present, we have learned about more than 800 kinds, and many flavors are still being discovered.

The zone between latitude 25 degrees north and south, Africa, Central America, South America, Asia and some island countries. According to the altitude, climate and soil of each producing area, coffee is easily affected by the environment in the process of coffee growth, giving birth to coffee with different styles.

Arabica and Robusta are the species with the largest market share, but the difference is very obvious. The difference lies in the different chemical composition of the two varieties. In Robusta, caffeine and chlorogenic acid contain more than Arabica, while Arabica is easy to show complex, high-quality flavor.

From raw beans to roasted beans, more than 800 flavor substances in coffee are perceived by us after roasting.

In the process of roasting and heating, the organic acids, proteins and other substances that affect the flavor of coffee beans continue to decompose. The deeper the baking degree, the less the acid retention. What is perceived is that the deeper the roasting, the lower the acidity, the more bitter the coffee.

At the same time, it is common to see blended coffee when baking espresso, and the purpose is to adjust the flavor of the coffee. In the end, it is up to the barista to choose the coffee flavor. Through a variety of ways, tools, and skills to show, to get these flavors in our hands.

Under the degree of shallow roasting, the "local" of coffee itself is most easily expressed, and the bright and lively flavor of sour fruit is mostly the flavor that this degree of roasting wants to present, coupled with "black" coffee extraction methods such as hand brewing, siphon, Philharmonic pressure, and so on. it is the practice that is most in line with the core concept of the third wave of boutique coffee.

Lightly roasted coffee also contains more chlorogenic acid. Many coffee studies have reported that this ingredient can improve high-density lipoprotein cholesterol, protect the liver, slow down arteriosclerosis and other effects, taking advantage of the natural diet that has sprung up in recent years to make fine black coffee even more prosperous.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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