What factors affect the cleanliness of coffee? What is the cleanliness of hand-brewed coffee?
Every day, when we are in a coffee shop or when we see other people tasting and evaluating coffee in short videos, there is a description like "what a clean bean" from time to time.
Can't help but wonder: what is the cleanliness of coffee? What does the cleanliness of coffee refer to? The cleanliness of a glass of liquid in our impression usually means that the visual effect it presents to us is clear, transparent and free of impurity pollution; for example, turbidity and low transmittance will be considered unclean.
If the liquid is coffee, the truth is the same, except that the original clean visual feeling needs to be transformed into the taste feeling, which is the cleanliness of the coffee we describe. Then, to be sure, this cup of coffee is certainly not tasteless "clean", otherwise people would not have attached a shocked expression to the description. In fact, cleanliness in a cup of coffee refers to the fact that there is no negative taste in the series of experiences from drinking to swallowing. The level is clear and the flavor is clear and discernible. This is the cleanliness in the coffee.
For the general public, there is a general trend in the taste of flavor. For example, the negative flavors that people do not want to drink are basically descriptions such as bitterness, medicine, dirt and wood; citrus, berries, sugars and other adjectives associated with good food are the popular flavor types. Before coffee beans are made into ripe beans, the quality of coffee beans is mainly affected by two factors. the higher the quality of coffee beans, the higher the cleanliness of coffee. First, picking the boutique coffee beans on the market using all-red fruit picking is already a very common operation, but it is inevitable that some areas need to use machines to harvest in large quantities, so it is inevitable to collect immature fruits. Coffee beans with immature fruits have a special name-"Baimu Dou". Baimu beans are difficult to recognize when they are raw, and the color is very close to that of coffee beans produced by mature fruit, but there is an obvious difference after roasting.
The color will be lighter than ripe raw beans and will not be colored. If these beans are mixed in, they will produce astringent taste. But don't worry! Baimu beans and other bad beans that produce negative flavors, such as worm-eaten beans, shell beans, and baked defective beans, will be manually selected before baking, and will be selected again after baking, so we don't have to worry about buying defective products when we buy Qianjie coffee beans.
It is often said that washed beans are cleaner than sun-dried beans. This is true, but it is not entirely true. This is because the initial sun treatment is to dry and peel the coffee fruit, which takes about half a month. In this waiting time, there will be a lot of unstable factors, such as excessive fermentation to produce decay, low sunlight and mildew. These factors will lead to a large number of defects and odors of coffee beans, so compared to washing treatment is not so clean.
However, with the surging tide of fine goods, the way to deal with the sun has become more perfect. The sun-dried beans produced according to the current treatment standards can also achieve the same high quality, low defect rate and high cleanliness as washed beans. It is worth mentioning that the cleanliness here does not mean that the acid is brighter and cleaner. It is often said that washed beans are cleaner than sun-dried beans in terms of quality and flavor, while bright acid = clean is a misunderstanding of many friends.
Do you know? Cleanliness is linked to the concentration of coffee, which will be affected by excessive or insufficient extraction. We often say "over-extraction" is due to excessive extraction, the bad substances are washed out, resulting in the whole cup of coffee full of bitterness, wood and other unclean negative taste. The lack of extraction is that the aromatic substances contained in coffee are not enough to support the flavor of the whole cup, so it will have an obvious negative taste of hay, which is also a sign of uncleanliness. Therefore, when brewing, we should pay attention to control the concentration of extraction to prevent it from excessive extraction / insufficient extraction, thus affecting the experience of the whole cup of coffee. When cooking, there are two small details worthy of our extra attention: first, too much fine powder if the quality of the bean grinder is poor, it is easy to lead to uneven grinding and produce more fine powder. In brewing, too much fine powder is easy to cause blockage, so that the extraction deviation, resulting in bitterness and other negative taste, thus affecting the cleanliness of the whole cup of coffee. The easiest way is to use a sieve to screen out the fine powder, but you should know that the negative smell is caused by "too much fine powder", not "fine powder".
Second, roasting date coffee beans are not as fresh as possible. if we brew freshly roasted beans, the resulting coffee will have an obvious dryness and make people's throat feel uncomfortable, as if something is stuck in the throat. this is also a sign that the coffee is not clean enough.
Generally speaking, freshly roasted coffee beans have a period of 4-7 days, which is enough time to let the dryness go away, resulting in a cup of coffee with high cleanliness.
Qianjie believes that cleanliness needs to be combined with the flavor and taste of the whole cup of coffee, which is not a different matter. A good cup of coffee has rich layers, full aroma and just the right aftertaste, as long as it meets the above points, then you don't have to think about it to know that it has excellent cleanliness.
Front Street Cafe
No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province
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