Why is there a return to drinking black coffee? What do you recommend for Hui Ganqiang's hand-made coffee beans?

"well, I'll be back after this cup of coffee."

What is back to Gan, we should be no stranger, after eating (drinking) under a certain food, the return of sweet. When evaluating coffee, the aftertaste is used to evaluate the aftertaste of coffee. Huigan generally refers to a better flavor experience. Generally speaking, the sweet taste of the bitter coffee is the best, as the saying goes, "bitter first and then sweet". After the bitter taste dissipates in the mouth, the sweet smell comes back. In fact, many drinks have a similar situation. For example, herbal tea is bitter when it is drunk, but after drinking it, the bitterness dissipates quickly, and the sweetness is highlighted.

Why did the coffee come back to Gansu? Huigan is generally a good performance of afterrhyme, and another kind of performance that will not be is that Yuyun is bitter and astringent. This is best reflected in espresso. A cup of espresso with a bad aftertaste is bitter when drinking, and its taste is concentrated and exciting. After swallowing coffee, bitter substances remain in the mouth for a long time, causing the mouth to be bitter and astringent.

On the other hand, espresso, which is better after swallowing, notes that it is "back sweet" and is not directly sweet. There is a difference. The direct sweetness we feel when eating candy is sweet. The sweetness produced after eating (drinking) is sweet, which is essentially not caused by direct sugars, but set off after the bitterness dissipates. Of course, the premise of setting off is that there is a substance that provides "Huigan" in the first place. This is actually the "sweetness" reflected by the aroma substances, which is the same as the principle that the flavor of coffee comes from the aroma. In most cases, we don't need to eat it. We can tell "lemon, durian, jackfruit, passion fruit, citrus, orange" by smelling, while honey, brown sugar and caramel can also be distinguished by smell. These fragrances that make us feel sweet are the main sources that make us feel sweet.

There is also a situation, which is also very common, that is, drink a sip of water after drinking coffee, and then get sweet. This situation is not sweet, but the substances left in the mouth after drinking coffee, after washing with clean water, these substances will be diluted, thick bitterness will become slightly bitter, slightly sweet can be detected. Generally speaking, good coffee is easy to produce sweet or tea rhyme. Will not produce a sense of astringency, bitterness and other bad aftertaste.