How to make coffee with rich layers?

Alcohol thickness, sweetness, and sense of balance are all coffee terms that we can easily understand, but there are few descriptions of layers. So, what's the level?

What exactly is the level of coffee? When a thing is given a "hierarchy", it will attract more attention than other relatively single things. The same is true for coffee, when it evolves a variety of distinct feelings in the mouth, it will bring people more pleasant experience, this is the level. Maybe many friends don't quite understand what this sentence means, so let's take it apart and understand it in sections.

You can start with the sweet, sour, bitter and salty taste. When we drink coffee by hand, if there is only one taste (sour or sweet) throughout the process, even if there is no uncomfortable negative flavor, it will not make people feel good. On the contrary, it is more boring. But if the cup of coffee is a lively sour when drunk, it becomes sweet after a period of time after the entrance, and it has a sweeter aftertaste when swallowed. Then this is a rich expression in terms of taste.

The second is the clarity of the flavor, that is, the degree to which it can be recognized. Take, for example, the fruits we often eat: oranges, apples and watermelons. After squeezing them into juice, cover the body of the cup and drink blindly alone. I believe everyone can quickly recognize their taste. But if you mix the three kinds of them together, it will be difficult to recognize their respective tastes and create a sense of turbidity. This is still the case in coffee, in the perception of a lot of flavor at the same time, these flavors need to be shown in varying degrees, can be said to be hierarchical. Otherwise, there will be confusion and a muddy feeling.

How can I get a cup of coffee with rich layers? First, starting with the choice of coffee beans, first of all, we can choose beans grown at higher elevations. Because the higher the altitude, the slower the growth rate of coffee fruit, the more nutrients it absorbs, then the more abundant its density and flavor substances. This is one of the reasons why most Central American countries use altitude as a measure of coffee bean grade.

Then there is treatment: solarization, honey treatment and anaerobic treatment all have more hierarchical advantages than washing treatment. Just the advantage, not better than the level of washing treatment. This is because they have more fermentation time, making substances more likely, so in terms of layering, highly fermented coffee beans are a better choice.

Second, the retention of fine powder after coffee beans are ground into powder, it will more or less produce some fine powder whose particle value is less than 0.3mm, then we can retain the right amount of fine powder. Because fine powder is a double-edged sword, too much fine powder will clog the filter paper and cause excessive coffee extraction to produce a bitter negative taste.

Only by using the right amount of fine powder can we add different flavors to the coffee and improve the sense of hierarchy. This is the result of uneven extraction. Different sizes of particles have different extraction efficiency, and the extraction efficiency of fine particles is bound to be faster than that of particles. When the degree of extraction is different, the emerging flavor is naturally different. Finally, because of the word "moderate amount", Qianjie did a special experiment and found that fine powder accounted for 5% of the total, which was the most appropriate value. Neither over-extraction, nor blockage, but also can extract more flavor levels. 3. When the concentration is too high, the flavor will be blurred, resulting in a sense of turbidity, it is difficult to distinguish various flavors. Then we can appropriately increase the powder-to-water ratio to solve this problem ~ for example, if you currently use the 1:14 powder-to-water ratio, but the flavor is vague, then you can increase the powder-to-water ratio to 1:15. If the flavor is still vague, then raise it to 1:16, which is very simple.

4. Segmented water injection due to the different time periods for the release of flavor substances, we can choose the strength of the flavor substances we need through segmented water injection, so as to get the desired sense of hierarchy. At this time, a friend will ask: so why not recommend a knife stream?

As the one-knife flow is often said, its extraction time will be shorter than that of segmented water injection, because the scouring efficiency of water injection will speed up the seepage rate, which will make it mainly concentrate on the sweet and sour substances released in the front section. The segmented water injection allows the substances released from the front, middle and back sections to be extracted to a certain extent, so in the end, the hierarchical sense of segmented water injection will be more. So we can make appropriate adjustments according to the actual situation, so that making hierarchical coffee will not be a problem.

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Front Street Cafe

No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province