Will it taste better if you scrape off the concentrated quality? It is said that American coffee will taste better without Italian concentrated fat.

Espresso fat is something we often talk about. For example, how to observe the state of concentration through concentrated fat; or how to infer the roasting time of coffee beans from it. Because it's what most people would call the soul of espresso, and it is.

but... Sometimes, we remove this "soul core" and may make coffee even better! What is coffee grease? It is well known that coffee fat is a golden lipid formed by insoluble fat wrapped in carbon dioxide. The reason why people call it concentrated soul core is that in the case of fat, the whole cup of coffee will emit a stronger aroma, drink with a thicker body, and swallow the mouth will retain a very obvious aftertaste.

All this confirms the importance of the golden grease, but even so, James Hoffman, the 2007 WBC champion, said,"Although crema is beautiful and excellent, it doesn't taste that good. If you scrape the grease off the surface of American coffee, you will find that it tastes twice as good as the original American coffee."

Why scrape off the grease? Although it plays a lot of roles, if it is taken out and drunk directly, it will not taste very good! And, at times, it can be an unadjustable negative presence! For example, when we extract freshly roasted coffee beans, the concentrate that comes out is thick, but it is very coarse and bitter. Because the fat at this time will have a strong baking smell, which is the so-called dry feeling, this dry feeling will have a certain impact on our drinking experience.

The grease was not only coated with carbon dioxide, but also contained some very fine powder. These very fine powders also contribute to the bitter taste and rough taste of coffee. So, under these conditions, we can remove the fat from American coffee! Make your coffee taste cleaner! (Even if it is coarse concentrated fat, it is still very important for milk coffee that needs to be pulled! So only American coffee can be eliminated)

How to remove grease? We need to remove the fat before concentrating it into the cup, otherwise it will fuse with the coffee liquid when it is caught in the cup, and the bitter taste and fine particles will easily blend into the coffee. The specific operation is very simple! All it takes is a metal strainer, placed on top of the cup ready to receive the concentrate, to isolate the grease!

We made two cups of Americana with fresh beans baked the day before yesterday for comparison! American style without grease is cleaner and sweeter than American style with grease! And because the Front Street espresso beans are a medium-roast, warm-sun blend, the fruity flavor is more pronounced in the grease-free Americana (because there aren't many other flavors to suppress it).

The American style with oil has rich layers and mellow taste, but because the beans are relatively fresh, there will be obvious dryness, and the dryness suppresses more flavor, so that the overall feeling tends to be "stuffy".

Therefore, it is advisable to remove oil from coffee beans during their growing period! It can greatly reduce the short-term defects caused by being too fresh, and it will be softer in terms of overall performance.

However, after the bean cultivation period, you need to make your own choices. After all, there are advantages and disadvantages: the American style with oil removed will have a cleaner feeling, and certain flavors will be more prominent and soft because of the weakening of other flavors! However, all its flavors will remain in the mouth for a short time, the aroma will be slightly weaker, and the layers will not be so rich, and the taste will be thin. Therefore, fish and bear's paw have to make trade-offs, not both ~

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Front Street Cafe

No.10 Baoanqian Street, Yandun Road, Dongshankou, Yuexiu District, Guangzhou City, Guangdong Province