Coffee review

I heard that there is a formula to make coffee sweeter?

Published: 2024-03-01 Author: World Gafei
Last Updated: 2024/03/01, Whether it is the cultivation of coffee beans, roasting, or coffee brewing, people will think about what to do to make it more sweet, and few people will think about how to make it sour or bitter. it shows that everyone enjoys the pleasure of sweetness. At this time, a friend is about to ask: is there anything?

Whether it is the cultivation of coffee beans, roasting, or coffee brewing, people will think about what to do to make it more sweet, and few people will think about how to make it sour or bitter. it shows that everyone enjoys the pleasure of sweetness. At this time, a friend is about to ask: is there any way to make the coffee sweeter?

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The answer must be yes, but there is one thing to note: almost all the sugar in coffee beans is converted and degraded when roasted, and the remaining sweet molecules are no longer enough to be sensed by our sense of smell, because other prominent flavors mask it. When we perceive the sweetness in the coffee, it means that the concentration of other flavors that can mask the sweetness is reduced, so it can be captured by our sense of smell.

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How to make coffee more sweet? Normally, as long as the bitter substances are not extracted too much, we can get a general sense of sweetness, so we generally use a more conservative way of cooking. But if you want more high-sweet experience, you need to take the risk of being too sweet! After all, the bigger the storm, the more expensive the fish! We can understand and eat with the following picture.

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From this picture, we can see that the sweetness will begin to release a large amount in the middle and rear, so when you feel that the coffee produced by the current method is not sweet enough, you can try to focus on the whole extraction. In this way, the flavor is more balanced, the sour and bitter taste will not be too prominent, and the sweetness will be magnified. As it happens, there is such a set of formulas on the Internet, which meets the requirements of such cooking! In a short time to extract more aroma, will not be too sour, will not be too outstanding, the final result is a cup of coffee with high sweetness. The formula is: tall, thin, big and fast. Doesn't that sound weird? Then let's take the medium-to-shallow baked beans as the experimental subjects and see what this formula is all about.

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Fine: fine grinding, for example, the grinding of medium and shallow baked beans commonly used in Qianjie is EK43-10. if you want to get a higher sense of sweetness, you can choose to fine the grinding from the original 10th scale to 9.5G, increasing the surface area of coffee powder, so that hot water can infiltrate into the interior more quickly for extraction!

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High: raise the water temperature and then increase the water temperature after fine grinding, for example, increase the original 92 °C water by 2 °C to 94 °C, in order to increase the extraction rate in the steaming stage. The extraction promotion in the steaming stage can enable the subsequent injection of hot water to obtain the aromatic substances hidden in the coffee powder more quickly.

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Big: increase the flow of water into the cooking process, we choose the conventional three-stage cooking, 15g beans, 1:16 powder-to-water ratio, the amount of water in each section is 40pm, 120pm, 80 respectively, and each section is injected with large water flow. High water flow can raise the powder layer and increase the surface area of the powder layer so that hot water can extract more sweet and sour substances in a short time.

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Fast: fast extraction because the whole process of water injection is boiled by a large flow, combined with a V60 filter cup with guide bones to guide the flow to make the water faster, the whole extraction time will be faster than the conventional combination of large and small water flow. it can ensure that the extraction is sweet enough and does not release too much bitterness. After brewing is finished, you will be able to get a cup of coffee that is sweeter than regular brewing. (if it doesn't pass the extract)

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The thought of High Sweet Cooking of medium and Deep roasted Coffee beans

The principle of high sweet extraction of medium and deep roasted coffee beans is the same as above, but the medium and deep roasted coffee beans are somewhat delicate (loose texture), and the above violent extraction cannot be used to extract sweetness. So the way to cook deep-baked beans in front of the street is: high concentration and low extraction! Increase the concentration of cooking and reduce the extraction rate, so that it can effectively reduce the release of bitterness at the end, and the sweetness is naturally higher.

15g beans, grinding degree is Ek43 10.5scale (75% oversieving rate of No. 20 sieve), the ratio of powder to water is adjusted from the regular 1:15 to 1:13, the boiling water temperature is 88 °C, and the filter cup is Kono.

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The way of cooking is the simplest one-size-fits-all flow! After steaming with 30ml hot water for 30 seconds, draw a small circle to fill the center with soft strength and slow speed, and inject all the remaining 165ml to get high-sweet deep-roasted coffee!

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Qianjie only expounds the principle of high sweet extraction in this article. Around this extraction principle, there are many other ways to improve the sweetness, such as the more unique cooking methods such as variable temperature cooking. Use different water temperatures to reduce the release of sour and bitter taste. Therefore, everything is not absolute, enjoy to experience the different feelings brought by all kinds of diversified extraction.

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