Why is there always citrus in the flavor description of light roasted coffee?
Fruit acid, flower, as the signature flavor of light roast coffee beans, deeply loved by people. A few days ago, a friend who is keen on sour coffee asked the street, why do you have a similar flavor description of light baked beans, and it seems that there are "citrus" on it? Why is this ~
If you pay attention when buying coffee beans, you will find that in fact, except for the front street, most of the medium and light roast coffee beans sold in the market with conventional processing method also like to use the word "citrus" in the flavor description column. Some write it in the first place, some add it at the end, even if there is no "orange,""orange" two words, nine out of ten will also carry other citrus fruits, such as lemon, sweet orange, orange, grapefruit...
Citrus fruits, with a large population in the fruit session unique, has long been a favorite of people around the world. They are not only sweet and sour, but also affordable. They are also rich in vitamins and minerals and are an important part of a healthy diet. Citrus family is huge, aroma and taste complex and diverse, there is always an orange, pomelo, lemon can please you, many citrus fragrance products can always win everyone's favor.
Citrus aroma comes from lipid glands in epidermis and oil droplets in juice vesicles. Vesicle oil contains more esters with fruity fruits, while peel oil is aldehydes and terpenes with fresh fragrance. So many citrus fruits can smell fresh citrus even before they are peeled.
The terpenes in citrus peel, and the alcohols, aldehydes, ketones, and esters in citrus pulp stimulate our neurotransmitters and smell like a pick-me-up, pleasant, and relaxing experience. The domineering but pleasant citrus fragrance naturally became one of the most familiar fruit scents in everyone's memory.
Coffee itself is a fruit, with its own fruity flavor attributes. Roasted coffee has more than 800 aromatic molecules. The medium and light roasting degree allows coffee beans to retain/convert more decanol, n-hexanol, vinyl formate, isoprenol and other substances, which can make us feel the aroma similar to citrus.
When tasting the flavor of a coffee, we usually start with its volatile aroma, taste and taste. Unless special processing techniques are used to give coffee beans a specific, directional flavor, coffee that uses conventional post-processing, such as washed yega-fi, sun-cured alida iron pickup, honey-treated rose summer, etc., often exhibits more or less "citrus" characteristics after medium and light roasting.
For example, the smell of light peel fragrance in dry coffee powder, the delicate honey smell after water injection, the round and juicy sour taste in the mouth, and the slightly astringent fruit rhyme at the end... They generally do not prompt us to remember the exact fruit, but one or the whole flavor performance reminds people of some citrus classification.
As for which citrus fruit it belongs to, it depends mainly on the coffee bean itself, followed by your sensory sensitivity and which "citrus" is more familiar. So when we see a flavor description that says "citrus," then it can be a sweet sugar orange, a sour grapefruit, or a sweet and sour orange...
Finally, we can get an "extra" detail: in fact, it is not the coffee beans that choose to be lightly roasted for citrus flavor, but the lightly roasted coffee beans that exhibit citrus flavor.
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Front Street Cafe
No.10 Baoanqian Street, Yandun Road, Dongshankou, Yuexiu District, Guangzhou City, Guangdong Province
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