Flavor and taste characteristics of medium and deep roasted coffee beans how do Mantenin and Blue Mountain Coffee taste good

Sour coffee drinks the rising flavor of flowers, fruits and various sugars. What is the bitter coffee? although the elders often say that "young people should suffer more and suffer less." but I believe that no one will take the initiative to "endure hardships" except ascetic monks. Bitter coffee actually drinks life.

Uh. Such literature and art is really not the style of the front street, bitter coffee actually has a flavor, but most of them are inseparable from chocolate, caramel, nuts and other flavors, compared with sour coffee immediately become tasteless, of course, there are also some people can not get used to drinking sour coffee, like the taste of bitter coffee. But in terms of flavor, bitter coffee is really too bad, because now we come into contact with boutique coffee flavor knowledge is tailored for sour coffee.

The sour and bitter of coffee is actually determined by roasting. In coffee roasting, there is a term called "explosion". When the coffee bean can no longer store energy when it reaches a certain degree of heat absorption, it releases calories through burst. in popular terms, it is to tell you that the coffee beans are ripe. If the coffee comes out at this time, the coffee will be very sour; if we don't come out after the "explosion" and continue to bake until the "crackling" sound is dense, the coffee will be sour and sweet; if it still doesn't come out, keep waiting until the sound is gone, then the coffee will be bitter later, and the later it comes out, the more bitter it will be.

Sour, that is, lightly roasted coffee beans are rich in aroma and flavor, so the current baking trend is that coffee beans that show excellent acidity will never bake them deep. But not all coffee beans are suitable for light baking. Some coffee beans are sour when they are light, but this acid is not pleasant, or this degree of roasting magnifies other defects, such as taste and sweetness. So this kind of coffee beans will bake deep, wear away the unpleasant acidity, and sweeten (bitter) the coffee through caramelization. When the coffee is deeply roasted, the oil can easily seep from the bean body to the surface and be extracted more easily, and the oil can refresh the taste of the coffee.

Bitter coffee is not all bad coffee, as said in front of the street, roasted and brewed properly bitter coffee is with a strong aroma of caramel, dark chocolate and nutty flavor, bitter before sweet, mellow and smooth taste. So now there are still many people like to drink this kind of coffee and enjoy the mild and mellow feeling. If it is not washed well, then the bitterness will be unforgettable, like the feeling of drinking traditional Chinese medicine for a long time. Therefore, it is worth exploring that we should not only ensure the flavor of bitter coffee but also reflect its taste advantage. If you don't want to rush out the unforgettable bitterness, Qianjie recommends not to be too radical when using the parameters, using 86-88 degrees on the water temperature, which can make the coffee milder and less bitter. The fineness of coffee grinding needs to be a little thicker than sour coffee, which is calibrated with a sieve No. 20 on the front street with a pass rate of 70%.

In terms of the ratio of powder to water, if you want to show the flavor of coffee, you will tend to inject more water and lower the concentration of coffee, which will help to feel the richer flavor of coffee. For example, if you brew some flower-scented and sour coffee, you will use the 1:16 powder-water ratio. And bitter coffee, will tend to be more rich, flavor concentration will make coffee beans bitter will not be too divergent, but also to a certain extent improve the taste of coffee. Of course, too strong coffee can also make people uncomfortable. Japanese coffee, which is famous for its strong flavor and pure bitterness, usually uses a powder-to-water ratio around 1:12. Qianjie believes that the powder-to-water ratio between 1:13 and 1:15 can easily reflect the flavor and taste of bitter coffee. In the choice of filter cups, Qianjie will recommend the use of slower filter cups, such as Kono filter cups and fan-shaped filter cups. Using these filter cups can make it easier to flush out the thick taste and mild flavor.

The requirement of water injection, if you want the coffee to be extracted in an orderly way, it is not easy to produce bitter odors, then slow down your water injection rhythm and inject water slowly and gently. It is suggested that the street before water injection should be divided into three sections for water injection, the first section should be steamed with twice the amount of coffee powder, and the remaining water should be shared equally with the third section. For example, 15 grams of powder, 1:15 powder-water ratio, in order to facilitate calculation, can be divided into 30/100/95ml. Two details are added to the front street here. When steaming, you must make sure that the coffee powder is fully steamed, which can be divided into two points. The first point is to make sure that the coffee powder is wet, and the bottom and a little coffee liquid is released. The second point is that the coffee powder layer is stable after expansion. No longer exhale. After steaming, try to inject water around a small circle. After brewing, the powder wall will be a little thicker than the light roasted coffee.