The more coffee fat, the better? What is the effect of coffee fat on coffee? Is coffee high in fat?

The more coffee fat, the better? The golden coffee fat (Klima) can be said to be the soul of Italian coffee, and even the mocha pot next door tries to get some oil to prove that it belongs to the Italian system. Indeed, oil is the magic mirror of espresso. By observing the oil of espresso, we can see the deficiency of coffee beans, extraction state and so on. When tasting espresso alone, the rich fat also adds a rich taste and aroma to the coffee. When making American coffee, whether it's pouring water into espresso or espresso, there is a thin layer of oil floating on the surface. There's nothing wrong with it, it's just American taste!

What effect does coffee oil have on coffee? Qianjie made two cups of American coffee at the same time, one cup remained intact, and the other half scraped the grease off the surface with a spoon and tasted it. Qianjie found that the American coffee that scraped off the grease was cleaner, the bitterness was less obvious, and the sense of flavor was clearer and more thorough.

What is the reason for this?

This requires an understanding of the structure of grease (Klima). Coffee oil is mainly composed of carbon dioxide and insoluble oil of coffee powder. However, because the pores of the coffee powder bowl are not as fine as filter paper, a small amount of ultra-fine powder will fall into the coffee and hide in the oil during the extraction. When drinking espresso, I feel that the oil will make the coffee more mellow, this is because it is delicate and dense, and the oil accounts for about 4% of the coffee, the natural effect is obvious. After making American coffee, its scarce oil is not enough at all, and it will not provide obvious help in the taste. On the contrary, it is complicated and sandy because of the fine powder. In addition, the oil itself is bitter, which will also deepen the bitterness.