Coffee common sense where does the flavor that often appears in coffee come from?
2-ethyl-3-℃-5-dimethylpyrazine-furanone (Sotolon) is sweet, caramel, maple, brown sugar 184 degrees ℃ 4-ethyl guaiacol 4-Ethylguaiacol is sweet and warm. 229 ethylated 235 ℃ 5-ethyl-3-alkyl-4-methyl-2 (5H)-furanone 5-methylethyl-5-furanone-5-methylethyl-4-methylethyl-furanone (Abhexon) aroma of immature green fruit and maple syrup, scotch cream flavor 83-86 ℃ 2m3-butanedione (diacetyl) 3-color Butanedione (diacetyl) cream 87-88 ℃ 4-vinyl-phenol 4-Vinylguaiacol strong spices, cloves and fermentation like fragrance There are fried peanut flavor 224 ℃ 2mine3-pentanedione 2recovery110112 °C vanillin Vanillin vanilla 170C-furofuranone 4hydroxymethylidene-3 (2H)-furanone (Furaneol) sweetness, baking, bread, cooking and fruit and caramel aroma 188 °C dimethanone Damascenone rose and plum, round pomelo, raspberry 60 °C bran (base) mercaptan 2-Furfurylthiol (meat). Tobacco) taste 155C 3-methyl-2-butene-1-mercaptan 3-Methyl-2-buten-1-thiol amine (similar taste) 127C 2-butyl-3-methoxypyrazine 2-Isobutyl-3-methoxypyrazine soil 176C methoxyphenol Guaiacol spicy 205C
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How to make a cup of Espresso
First, fine enough and uniform coffee powder ESP extraction has a higher pressure, so use enough fine powder. Under the premise of fine as much as possible uniform, so that the coffee powder under the pressure of uniform extraction
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Coffee brewing technology Coffee brewing methods Share
The quality of ground coffee has a significant impact on the subsequent cooking process. Matching the grinding process with the cooking method is also crucial to extracting the best flavor from the beans. Cooking methods that allow coffee grounds to be in contact with hot water for a long time require coarser particles. If the grounds are too fine relative to the cooking method, the coffee will have a bitter, hard, overcooked taste
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