Can the latte and hand coffee be reheated after it is cold? Is it good?
It's too cold! The weather in Guangzhou dropped to 15 °C. do you know what it feels like?
In addition to the cold, the cooling weather has also brought us a lot of problems, such as insufficient extraction, difficult to perceive the temperature of milking, getting cold before drinking, and so on. For example, a question that Qianjie stores have received more guests and friends recently is: "Boss, this cup of coffee is cold! can you reheat it?"
Well, before we answer this question, let's review what will happen after the coffee is cooled down.
First, the change in taste our taste buds will feel different taste because of the change of temperature! When the temperature of coffee is in a relatively high state, the perception of sour and bitter taste will be lower. So when we drink higher temperature coffee, we can experience more abundant sweetness.
When the temperature goes down, the perception of sour / bitter taste is restored, and the suppression of either of them reduces the sweetness, and this cup of coffee will become a cup of sour or bitter coffee because of the shallow or deep use of beans.
The change in flavor the flavor of coffee, as we often say, is a volatile substance. Therefore, with the passage of time, the flavor will gradually volatilize and lose. When the temperature drops, the flavor of this cup of coffee must not be as much as when it is hot, and there will not be too much experience.
From the above two points, we can judge that even if the coffee is reheated, it will be difficult to restore to the taste it was when it was first made. But if you don't pay attention to flavor and just let it return to high temperature, will it taste better and have a better experience than cold coffee? This is the goal of our experiment!
The experiment shows that Qianjie will make a pot of hand-brewed coffee with shallow baked beans, and a cup of Australian white with medium-deep baked beans (without too many milk bubbles, you can feel the change more intuitively), put them aside and cool them. After falling to room temperature, take out half and reheat to the freshly made temperature to see how the reheated coffee is different from the cold coffee! Hand-made beans: Guatemala new oriental rose summer use gram weight: 15g powder water ratio: 1:15 (225ml) water temperature: 92 °C cooking method: three-stage use filter cup: V60 the new oriental rose summer adopted this time has the flavor performance of sweet orange, white orchid and honey! The beans used in Italian style are our old friends: warm sun mix, butter cookies, vanilla, cream, whiskey, are its flavor characteristics. After making, the temperature of hand brewing coffee is 67 °C, the temperature of Australia White is 55 °C, we taste it separately, and then wait for cooling!
After waiting for more than an hour, the temperature finally dropped to normal temperature.
Then, we can start our heating process! Pour half of the latte into the milk tank and half of the hand into the bottom of the siphon pot. Use the heating source in turn to heat it. The temperature can be stopped when the temperature is restored to where it was just finished.
(take hand brewing as an example, the order from left to right is: just finished, after cooling, when heating) the tasting experience of hand brewing coffee
Just finished (67 °C): it has a very obvious orange sweetness, white orchid aroma and thick touch, when the acidity is softer. Put to 29 °C room temperature: almost no aroma, the whole cup of coffee has become a "relatively sour tea", the tea feeling is obvious, the acidity is more prominent, and some exciting! When heated back to 60 °C: the outstanding acidity is as mild as expected, and the whole is less irritating. Although it is not as delicious as it was when it was first made, it will taste better than cold coffee.
The tasting experience of Australian White
Just finished (55 °C): mellow taste, chocolate, whisky, butter cookie flavor is very obvious, milk and coffee is well balanced, high sweetness! Put at 29 °C at room temperature: because the mixture contains a red cherry with berry flavor, so at the moment, Australia White appears a little sour taste, the whole is mainly chocolate flavor, compared with just made, the difference is a little more sour taste. When heated back to 55 °C: the sour taste disappeared again, and the whole cup of coffee lacked some flavor compared with the freshly made coffee because of the milk.
From this result, we can see that reheating can indeed reduce the bad experience of coffee to some extent. But this is when there are no obvious defects in the beans! If the beans you use can feel an obvious negative flavor (bitter, hay, etc.) after cooling, then even if you reheat it, its negative feelings will not decrease!
The reason is that chlorogenic acid is released too much, chlorogenic acid is easily soluble in water, but the chlorogenic acid lactone decomposed by chlorogenic acid is insoluble in water, which can not be solved by raising the temperature. Therefore, reheating can indeed restore a certain sense of experience, but it needs to measure beans.
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