How to make coffee by hand? what do you recommend for coffee beans with high sweetness?

Black coffee is bitter for some people and sour for others. But if you hear "Wow, this cup of coffee is so sweet!"

"how can black coffee be sweet?" Qianjie also explained in the article on the analysis of the ingredients of coffee raw beans that the sucrose and polysaccharides in coffee raw beans accounted for 50% of them, but most of the sugars (carbohydrates) were basically not sweet and insoluble in water; the remaining 8% of sucrose could be sweet.

At the raw bean level, these substances also change after roasting, such as the conversion of sucrose to caramel; therefore, the roasted coffee does not have the sweetness provided by pure sugar. If you have come into contact with some coffee practitioners, you will more or less have heard of "this coffee bean." (how) baking will become sweeter. "this coffee bean." The rush can highlight the sweetness!

The sweetness in coffee is not really sweet. if you feel sugary sweetness when drinking black coffee, it does not come from the sweetness of taste, but from the sweetness of flavor. This is easy to understand, a cup of coffee, we can easily taste bitter and sour, because this is perceived by the taste buds. However, it is difficult for us to detect sweetness, and a large part of it is the sweet smell that we smell. For example, we can often "drink" the sweetness of honey and pomelo when we taste Yega Chuefei or Rosa coffee. it comes from the furanone (the flavor source of caramel and maple syrup) and Jue Ketene (the flavor source of roasted apple and honey).

And deep-roasted coffee such as Mantenin, Brazil and Blue Mountain, we can taste sweet flavors such as caramel and maple syrup. Would it be sweeter to make coffee another way? Sweetness is an irresistible taste for human beings, and many friends who like to share brewing methods, including Qianjie, have had the experience of sharing how to make coffee sweeter. In fact, no matter how much the specific way of each school changes, its inner core idea is to dissolve more acid and sweet substances within a specified period of time. So, you don't have to pay too much attention to certain techniques, settle down, observe the details and study the principles. Maybe you'll be the one standing on the stage to share the punch next time. (it goes too far)

-get back to the point.-so to taste the sweetness of black coffee, it actually requires the linkage of the nose and tongue. The tongue is responsible for feeling the five flavors, but none of them belongs to it, and we know that the nose is connected with the oral cavity, and everyone is familiar with the sense of smell in front of the nose. The key is the sense of smell behind the nose. When the coffee enters the mouth, the aroma will return from the throat to the nasal cavity, thus smelling the aroma.

For example, when we are judging whether the fruit is an orange or an orange, we do not rely on the taste buds to tell their acidity, but in most cases to smell their aroma (oranges and oranges are very different in aroma).