Can the flavor of hand-brewed coffee be preserved in an insulation cup? how long is the longest preservation of individual coffee insulation cups?

In the process of coffee changing from hot to cool, some aromatic flavor substances are also volatilized into the air with water vapor, so the aroma of the cooled coffee is not obvious, and because our senses have different sensitivity to the five flavors at different temperatures, so the cold coffee tastes more sour than when it is hot.

Qianjie also did an experiment to reheat the cold coffee before. The heated coffee is indeed not so sour, but the aroma of the coffee that has just been brewed is no longer there, which shows that the passing of the aroma is an irreversible process.

Especially with the recent sudden drop in temperature, the hot coffee will soon be cold. So can the use of thermal cups to keep the coffee warm can slow down the volatilization of aroma and flavor? So Qianjie did an experiment. In front of coffee beans, Qianjie chose a relatively common jasmine and citrus fruit when it was hot. After cooling down, these aromas are much weaker, but the sweetness of sugars is more obvious. This transition can be done in about an hour at room temperature.

This time, Qianjie poured the freshly brewed coffee into an insulation cup and sealed it, and then tasted the coffee's flavor change every hour. (there are many kinds of insulation cups. A portable 316 stainless steel insulation cup is selected in Qianjie. It has been measured in Qianjie and its heat preservation performance is about 12 hours.)

After pouring into the insulation cup, the coffee temperature measured on the front street was 68 degrees Celsius. An hour later, Qianjie again measured the temperature of coffee at 65.8 degrees Celsius, which is still quite warm. When it is poured into the cup, there is already a relatively obvious aroma of flowers and citrus fruit. There is not much difference between tasting and just coming out, such as jasmine, citrus, honey and green tea.

Two hours later, the front street again measured the coffee temperature of 60 degrees Celsius, and then poured into the cup to taste, at this time the entrance temperature is just right, will not burn the mouth. The flavor doesn't change much from the freshly brewed coffee. Three hours later, the temperature of the coffee was measured to be 54 degrees Celsius, and then poured into the cup to taste, you can still drink the sweet smell of flowers and fruit, but slightly weaker than before.

Four hours later, the temperature of the coffee was measured to be 50 degrees Celsius, and the coffee was tasted in a cup. When the coffee was in a warm state, the fragrance of flowers had disappeared, and the sweet smell of citrus and berries dominated. The sour taste and tea taste are also more obvious than before. Five hours later, it was found that the temperature of the coffee was 46 degrees Celsius, and there was still a little moisture coming out of the cup, but the aroma could not be felt. The taste is already a little cold (the coffee liquid is lower than the oral temperature at the entrance), and the sweetness of honey and the aftertaste of green tea are obvious. The sour taste of citrus is very obvious, but the flavors such as flower and fruit are not obvious.

Using insulation cups to hold coffee can really "lock" the flavor of coffee. Basically, choosing some qualified portable insulation cups can well preserve the flavor of coffee for 2-3 hours. It is also feasible to bring a cup of coffee to the company before going to work. But the heat preservation time of the insulation cup for the insulation cup is not so long, which is related to the insulation performance of the insulation cup, the coffee temperature that has just been brewed, and the number of times it is opened. However, Qianjie does not recommend keeping a thermos cup for too long, because coffee is not pure water after all, and it may also cause bacterial proliferation over a long period of time, especially when the temperature drops after 4-5 hours, which is a hotbed for bacterial reproduction.