How can hand-brewed coffee improve the thickness of the taste? What does coffee body mean?

Nowadays, flavor is a very important criterion for drinking a good cup of coffee. When choosing their favorite coffee, friends will also pay attention to the flavor description on the label. Qianjie said, "A good cup of coffee flavor is important, but we can't ignore Body!"

Body? Maybe you first came into contact with Coffee Body in a conversation with baristas, in coffee books, in the mouth of your friends. Learn that. Translated into Chinese is probably the volume of coffee (also known as mellow thickness), how do you happen to have a cup of coffee around you, take a sip, and feel the thickness of coffee with the touch of your tongue. Or shake the coffee in the cup to show the sense of hanging on the wall, this is Body.

Most of the time, Body can be confused with tastes, smoothness, and so on, but these words refer to the same thing. And if we insist on digging into it, the main body of Body is coffee liquid, which represents the thickness of coffee, that is, something that exists objectively, whether we taste it or not, it exists. The main body of taste and smoothness is people's senses, because you feel that this cup of coffee is very smooth, and this is subjective. You can think that this cup of coffee tastes smooth, or you can think that this cup of coffee is astringent, depending on people's subjective feelings. To get back to the point, Body does not reflect the sense of smell and taste, but the size of the coffee makes you feel smooth, full, mellow, and of course there are unwanted feelings, such as roughness, astringency and weakness.

The Body that makes us feel that coffee is better is mainly the work of oil and fiber. In other words, the more fat and fiber the coffee has, the better the Body of the whole cup, which is why the Italians like their espresso and the Japanese like to make coffee with flannel. In essence, it is to retain more oil and improve the Body of coffee.

How to pour out smooth and mellow coffee and between hand-brewed coffee, although Body is not as high as Italian coffee, there is a significant difference in sensory experience between good coffee Body and bad coffee Body. We can adjust the brewing parameters to show a good coffee Body. First of all, Qianjie wants to say a coffee misunderstanding, that is, coffee Body equals coffee concentration, the stronger the coffee, the better. In fact, this is a misconception, coffee Body has nothing to do with the amount of substances soluble in the liquid, its smooth and heavy taste comes from the liquid-insoluble coffee oil and fiber.

Therefore, raising the water temperature to extract more coffee substances, reducing the proportion of powdered water to increase the concentration of coffee these methods can not well show the Body of coffee. Qianjie recommends a set of extraction scheme for your reference, "reduce the water temperature, stabilize the proportion, reduce stirring, soak more, and prolong the time." For some coffee, according to the conventional parameters, the heat is smooth and the thickness is medium, and the roughness is highlighted when the temperature drops, which may be due to the stirring of the water column and the rolling of the powder layer to release more phenols. On the other hand, the taste of coffee that remains soaked will be smoother.

Coffee brewed at high temperature will generally show rich, clear, strong coffee flavor, and will be relatively thin in taste. And lower the water temperature (reduce 2-3 degrees), then the extraction rate is reduced and become thinner, so in order to maintain the extraction rate, Qianjie will choose filter cups with slower launching speed (such as Kono, cake filter cup), try to maintain the soaking state, and use a small flow of soft water when injecting water. Therefore, the extraction time will be 30-40 seconds longer than that of conventional cooking.