Hand coffee brown muddy, coffee liquid is not clear can you drink it?

I don't know if you have ever observed the soup color of coffee liquid in daily life, it will be affected by various factors: red and black, bright and dark, clear and turbid.

The soup color we are talking about here is actually "tea soup color", which is a technical term from the tea field: the tea party has different soup color according to the way of production and the degree of fermentation. One link is to evaluate the soup color according to the standard. And in the degree of penetration also has advantages and disadvantages, thick and bright for the good product, dim and muddy for the inferior! So generally speaking, turbid coffee usually gives people the illusion that it doesn't taste good, so is that really the case?

Coffee soup color in the normal extraction situation, the coffee liquid soup color will be in the range of red to black, and this is mainly composed of two directions! The first to bear the brunt is the roasting degree of coffee beans, which dominates the color of the coffee liquid: for example, the coffee liquid made from lightly roasted coffee beans is basically red and black, while the coffee liquid made from medium-and deep-roasted coffee beans, it looks like the opposite.

The second is the concentration of coffee, which dominates the color of the coffee liquid! The higher the concentration of a cup of coffee, the darker the color of the coffee liquid; the lower the concentration, the lighter the soup looks!

But you know, they have nothing to do with the clarity of coffee, it does not mean that the darker or thicker the extracted coffee is, the more muddy the coffee liquid will be! The reason for the turbid feeling of coffee liquid is related to the degree of water solubility of the extracted substance. First of all, the insoluble water substances released in the process of extraction, when there are too many insoluble substances in the coffee liquid, it will produce a sense of turbidity visible to the naked eye! This mainly has something to do with the filtration performance of the utensils: just like when we are cooking by hand, if we use flannel, metal strainer and other appliances with large gaps, some insoluble substances (oil, fine powder) can be added to the coffee liquid through these gaps, so that the coffee liquid becomes turbid!

The same is true of a number of alternative extraction utensils such as Philharmonic pressure, although they use filter paper with excellent filtration performance, but because the filter paper can not cover all the corners, some insoluble water substances (fine powder) run out of these cracks and infiltrate into the pot along with the coffee liquid, creating a sense of turbidity! There is another aspect that leads to turbidity: the soluble substance originally in the coffee liquid suddenly turns into an insoluble substance! What do you mean? For example, the coffee that has just been brewed is very clear at first, but after being placed for a period of time, the coffee liquid becomes cloudy!

This is mainly because some substances in coffee will condense after the temperature drops, making the originally dissolved substances insoluble, and then produce a gravel-like rough taste; moreover, chlorogenic acid and caffeine are easy to combine and become insoluble in water. To sum up, we can know that the turbid coffee liquid does not represent whether this cup of coffee is good or not. After all, no matter whether it is flannel or Philharmonic pressure, although the coffee they extract is turbid, it is excellent in terms of flavor and taste experience. There are even some high-quality beans. Although the coffee becomes cloudy after placement, the sweetness becomes more obvious. So, what Qianjie is trying to say is: it is not possible to judge "coffee" by appearance ~-END-

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