What is the meaning of coffee layering? How to describe coffee flavor layering taste aftertaste

When we taste coffee, it is easy to understand the acidity, sweetness, taste, aftertaste and so on. But suddenly came out, "this cup of coffee has so many layers"; what is this?

Coffee hierarchy really gives people a feeling of both familiar and unfamiliar, familiar because they always hear the word, strange is never very positive to understand the meaning of it. There is an illusion that "it can only be understood, but not put into words". If you want to explain what coffee is hierarchical, Qianjie believes that when drinking a cup of coffee, coffee shows a variety of distinct flavors in the mouth over time (temperature).

How to understand this sentence, we can split to understand, the first is the flavor change, for example, when drinking a cup of hand-brewed coffee, if the performance of this cup of coffee is sour to the end, then it gives people a feeling of boredom, even if it does not have an uncomfortable defective flavor. If the cup of coffee is sour at first, it will show sweetness (mandarin, honey, etc.) after the entrance, with a hint of jasmine. This feeling is the embodiment of a sense of hierarchy. The second is the clarity of the flavor, which does not mean the cleanliness, but the degree of identification of the flavor, such as the three-piece set of banquets, cola, Sprite and orange juice, which can tell the taste of these three drinks when they are drunk alone. and if you mix the three into a cup, it becomes difficult to distinguish, resulting in a sense of turbidity. The same is true when it comes to coffee. While perceiving a lot of flavor, the flavor has to be clearly shown in order to see a sense of hierarchy, on the contrary, it is the turbid feeling brought about by the complex flavor mentioned in the above example.

So what affects the degree of layering? coffee layering is roughly affected by three categories: treatment, baking and brewing. First of all, in terms of treatment, sun-treated coffee beans will have more advantages than water-washed coffee beans in hierarchical performance. Note that what we are talking about here is the advantage, not that sun-treated beans must have a stronger hierarchical sense than water-washed beans. The performance of this hierarchical sense comes from the rich flavor, and the extent of the flavor depends on the substance involved in the fermentation and the time. So in the hierarchical sense of this runway, the high degree of fermentation of coffee beans have a natural advantage.

If you want to taste a strong sense of coffee, you can find it in coffee beans treated with sun, black honey, anaerobic and so on. Then came to the baking stage, the general hierarchical performance of coffee beans is the color difference between the roasted color value of coffee beans and the color value of coffee pink. Within a reasonable range, the performance with large chromatic aberration will have a better sense of hierarchy.

When it comes to brewing, you should have heard that retaining fine powder can improve the sense of layering, which is because the flavor complexity caused by different degrees of extraction of fine powder and coarse powder is actually a reasonable degree of uneven extraction. Yes, fine powder will cause miscellaneous smell of coffee, there is no fine powder and the lack of hierarchical sense of coffee. So to achieve the ultimate is to make a reasonable choice to achieve the best. Techniques can also adjust the sense of hierarchy, such as multi-stage cooking can improve the sense of hierarchy.